Soup – Vegetarian Quantee (Nepali Food Recipe)

(Curried Soup with Mixed Sprouted Bean)

INGREDIENTS

• 2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans)
• 1/2 teaspoon jwanu (lovage seeds)
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 1 tablespoon curry powder
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 3 fresh red chilies, minced
• 1/2 teaspoon turmeric
• 2 cups onion, chopped
• 2 cups chopped tomatoes
• 2 cups red bell pepper, chopped
• 4 cups broth or water as required
• 3 tablespoons cooking oil
• Salt and Pepper
• 2 tablespoons cilantro, finely chopped for garnish

DIRECTIONS

• In a large bowl with water soak beans overnight.
• 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.
• Heat oil in a saucepan.
• Fry jwanu, fennel seeds, and mustard seeds until light brown.
• Add three cups of sprouted beans and fry for two minutes over medium heat.
• Add chopped onions, chili, curry powder, garlic, ginger, turmeric, salt, and pepper.
• Mix to coat the sprouted beans well, for about two minutes.
• Add tomatoes, chopped red bell pepper and broth to the beans’ mixture.
• Season with salt and pepper.
• Bring to a boil and let simmer on low heat until the sprouts are tender and the desired consistency of the soup has been achieved.
• Garnish with chopped cilantro. Serve with rice.

Source: http://nepalicooking.tripod.com./soup.htm
Author: Tulsi Regmi