Quanti
A hearty (and spicy) soup from the Newari people of Nepal. From Tulsi Regmi.
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INGREDIENTS
Nutrition- 2cups dry mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white b)
- 1
- 1teaspoon fennel seed
- 1teaspoon mustard seeds
- 1tablespoon cumin powder
- 1tablespoon coriander powder
- 1
- 1
- 3
- 1⁄2teaspoon turmeric
- 1teaspoon fresh ground pepper
- 1cup chopped tomato
- 2cups yogurt
- 4cups vegetable broth
- 3tablespoons mustard oil
- 2
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DIRECTIONS
- 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.
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