tablespoons green onions, finely chopped for garnish
NUTRITION INFO
Serving Size: 1 (110) g
Servings Per Recipe:
6
AMT. PER SERVING% DAILY VALUE
Calories: 196.4
Calories from Fat 104 g53 %
Total Fat 11.6 g17 %
Saturated Fat 2.9 g14 %
Cholesterol 12.2 mg
4 %
Sodium 584.6 mg
24 %
Total Carbohydrate
18.3 g
6 %
Dietary Fiber 1.7 g6 %
Sugars 8.1 g32 %
Protein 6.2 g
12 %
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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.