This classic Nepalese dish is a wonderful way to enjoy the health benefits of sprouted beans.
- 3 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans…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. It 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 light brown. Add sprouted beans and fry for a couple of minutes under medium heat. Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper, mixing well with the beans. Add the tomatoes, broth and yogurt to the beans mixture. Bring up to a boil and then reduce back down to simmer, covered. until the beans become tender. However long it takes. If you wish, you can season late in the simmering with a bit of prepared Garam Masala blend. Garnish with chopped green onions. Serve with rice.