Sikkim Kwati Mixed Bean Sprout Soup Festival Teej Nepali

Method

1. 1

   Sprout the mixed beans (traditional method): soak all 9 varieties together in 5 cups water overnight.

2. 2

   Drain. Place in a damp cloth. Tie and leave in a warm spot for 1 to 2 days until small sprouts emerge from each bean. Rinse daily.

3. 3

   Alternate method (skip sprouting): simply soak overnight and cook the next day for a less traditional but simpler version.

4. 4

   Pressure cook the sprouted beans with 3 cups water for 3 to 4 whistles.

5. 5

   Or boil 35 to 40 minutes. The beans should be tender but hold their shape.

6. 6

   Heat 2 tbsp oil. Add onion — cook 8 minutes until golden.

7. 7

   Add ginger-garlic paste — 2 minutes. Add tomatoes — 7 minutes until oil separates. Add turmeric, coriander powder, red chilli powder and salt.

8. 8

   Add the cooked beans with their liquid. Stir.

9. 9

   Simmer 10 minutes until the broth is moderately thick.

10. 10

    Add garam masala. Garnish with coriander.