Prep 72 hrs
Cook 30 mins
A hearty (and spicy) soup from the Newari people of Nepal. From Tulsi Regmi.
- 2 cups dry mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white b)
- 1 teaspoon lovage, seeds (jwanu)
- 1 teaspoon fennel seed
- 1 teaspoon mustard seeds
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 3 red chilies, fresh, minced
- 1⁄2 teaspoon turmeric
- 1 teaspoon fresh ground pepper
- 1 cup chopped tomato
- 2 cups yogurt
- 4 cups vegetable broth
- 3 tablespoons mustard oil
- 2 tablespoons green onions, finely chopped for garnish
- In a large bowl soak beans overnight in water.
- Drain the water and wash the beans. Cover the bowl and set it in a warm place to allow sprouting. It takes about 2-3 days depending on the desired length of sprouts.
- To cook, heat oil in a large saucepan. Fry jwanu, fennel seeds, and mustard seeds until light brown.
- Add sprouted beans and fry for 2 minutes.
- Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Mix to coat the sprouted beans well, for about 2 minutes.
- Add tomatoes, broth and yogurt. Bring to a boil and let simmer in low heat until the sprouts are tender and the desired consistency of the soup has been achieved.
- Garnish with chopped green onions. Serve with rice.