Sikkim Kwati Mixed Bean Sprout Soup Festival Teej Nepali

Ingredients

• 1/4 cup each of: black-eye beans, chickpeas, black chickpeas, green moong, black lentils (sabut urad), red kidney beans, green peas, pigeon peas (toor), field beans — totalling approximately 2 cups of mixed beans
• 1 medium onion — finely chopped
• 2 tomatoes — finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 tsp garam masala
• 3 cups water
• Salt to taste
• Fresh coriander to garnish

Method

1. Sprout the mixed beans (traditional method): soak all 9 varieties together in 5 cups water overnight.
2. Drain. Place in a damp cloth. Tie and leave in a warm spot for 1 to 2 days until small sprouts emerge from each bean. Rinse daily.
3. Alternate method (skip sprouting): simply soak overnight and cook the next day for a less traditional but simpler version.
4. Pressure cook the sprouted beans with 3 cups water for 3 to 4 whistles.
5. Or boil 35 to 40 minutes. The beans should be tender but hold their shape.
6. Heat 2 tbsp oil. Add onion — cook 8 minutes until golden.
7. Add ginger-garlic paste — 2 minutes. Add tomatoes — 7 minutes until oil separates. Add turmeric, coriander powder, red chilli powder and salt.
8. Add the cooked beans with their liquid. Stir.
9. Simmer 10 minutes until the broth is moderately thick.
10. Add garam masala. Garnish with coriander.