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KWATI Curried Sprouted Bean Soup
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Source: Joys of Nepalese Cooking, by Indra Majupuria
This is a traditional soup from the Himalayas
Source: Joys of Nepalese Cooking, by Indra Majupuria
Yield: 5 servings
2 cups mix beans and lentils of your choice (about ΒΌ cup each)
2 tsp Mustard oil
1 or 2 Onions, finely chopped
2 Garlic cloves
1 tsp Fenugreek seeds
2 Bay leaves
1 tsp Turmeric powder
2 tsp Cumin powder
1 tsp Coriander powder
about 1 inch Ginger, peeled and grated
1tsp Chili powder
Salt to taste
4 to 5 cups Vegetable stock (can use chicken stock or just water)
1 tsp Ajwain seeds
1 tsp Clarified butter / Vegetable oil
Fresh cilantro for garnish
Bean TYPES: Lentils (green, red, yellow), Urad or black mung beans, Green mung beans, Peas, Cowpeas, Black eyed peas, Fava beans, Adzuki beans, Soybeans, Chickpeas (garbanzos)
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