This Nepalese dish is a delightful way to enjoy the healthy benefits of sprouted beans.
- 3 cups mixed beans (kidney beans, black-eyed peas, chickpeas, mung beans, black, white…any beans will do!)
- 1 teaspoon jwanu (lovage seeds)
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 3 fresh red chilies, minced
- 1/2 teaspoon turmeric
- 1 teaspoon freshly ground pepper
- 2 cups chopped tomatoes
- 2 cups yogurt
- 4 cups vegetable broth
- 3 tablespoons mustard oil
- Salt to taste
- 2 tablespoons green onion, finely chopped for garnish
- 2 tablespoons cilantro, finely chopped for garnish
In a large bowl, soak the beans overnight. Drain the water, wash the beans, cover the bowl and set it in a warm place to allow sprouting. This takes about 2-3 days depending on the desired length of sprouts.
To cook, heat the oil in a saucepan. Fry the jwanu, fennel seeds, and mustard seeds until they are a light brown. Add the sprouted beans and fry for just a couple of minutes under medium heat. Now add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Mixthis well with the beans. Add the tomatoes, broth and yogurt and bring the mixture up to a boil and then back down to simmer. Leave the mixture simmering until the beans have become tender. If you wish, you can season once again to taste late with a bit of prepared Garam Masala blend. Garnish with chopped green onions and serve with rice.