Quanti

Total Time: 72 hrs 30 mins Preparation Time: 72 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups dry mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, b)
• 1 teaspoon lovage, seeds (jwanu)
• 1 teaspoon fennel seed
• 1 teaspoon mustard seeds
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 3 red chilies, fresh, minced
• 1/2 teaspoon turmeric
• 1 teaspoon fresh ground pepper
• 1 cup chopped tomato
• 2 cups yogurt
• 4 cups vegetable broth
• 3 tablespoons mustard oil
• salt
• 2 tablespoons green onions, finely chopped for garnish

Recipe

• 1 in a large bowl soak beans overnight in water.
• 2 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.
• 3 to cook, heat oil in a large saucepan. fry jwanu, fennel seeds, and mustard seeds until light brown.
• 4 add sprouted beans and fry for 2 minutes.
• 5 add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. mix to coat the sprouted beans well, for about 2 minutes.
• 6 add tomatoes, broth and yogurt. bring to a boil and let simmer in low heat until the sprouts are tender and the desired consistency of the soup has been achieved.
• 7 garnish with chopped green onions. serve with rice.