Kwati (Nepalese Mixed Sprouted Bean Soup)

🛒 Ingredients

• Mixed Sprouted Beans 180 g · 175 kcal
• Vegetable Oil (or Ghee) 7 g · 67 kcal
• Ginger-Garlic Paste 4 g · 5 kcal
• Tomatoes, diced 75 g · 15 kcal
• Cumin seeds 1 g · 0 kcal
• Fenugreek seeds 1 g · 0 kcal
• Asafoetida powder 0 g · 0 kcal
• Turmeric powder 1 g · 0 kcal
• Chili powder 1 g · 0 kcal
• Cumin powder 1 g · 0 kcal
• Coriander powder 1 g · 0 kcal
• Green chilies, chopped 3 g · 0 kcal
• Fresh Cilantro, chopped 3 g · 0 kcal
• Water 200 g · 0 kcal

👨‍🍳 Instructions

1. Soak mixed dry beans for 8-12 hours, then drain and let them sprout in a warm, dark place for 2-3 days, rinsing daily until sprouts are about 1-2 cm long.
2. Heat vegetable oil (or ghee) in a heavy-bottomed pot. Add cumin seeds and fenugreek seeds; let them splutter.
3. Add asafoetida, ginger-garlic paste, and green chilies. Sauté until fragrant, about 1-2 minutes.
4. Stir in turmeric powder, chili powder, cumin powder, and coriander powder. Cook for 30 seconds, ensuring spices don't burn.
5. Add diced tomatoes and cook until softened. Then, add the sprouted beans and salt, stirring well to combine.
6. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 30-45 minutes, or until beans are tender and the soup has thickened.
7. Stir in fresh cilantro, taste, and adjust seasoning if needed. Serve hot as a hearty soup or with rice.