Sprouted Bean Soup

Name: Sprouted Bean Soup (Kwaanti ko Ras)
Yield: Makes 4 to 6 servings
Cuisine: Nepali
Ingredients: 2 cups mixed sprouted beans (see How to sprout beans); 2 tablespoons clarified butter (gheu;); 2 cups mixed sprouted beans (see How to sprout beans); 2 fresh mild green chilies, split lengthwise; 4 to 6 large cloves garlic, sliced; Generous pinch ground asafetida; ½ teaspoon ground turmeric; 1 teaspoon ajowan seeds; 1 medium onion, halved lengthwise and thinly sliced; 2 medium tomatoes, chopped (about 2 cups); 1 teaspoon salt, adjust to taste; 1½ teaspoons ground coriander; 4 teaspoons minced fresh ginger; 1 teaspoon ground cumin; ½ teaspoon cayenne pepper powder; 2 cassia leaves; ¼ cup finely chopped cilantro; 1 tablespoon mustard oil; 2 dried red chilies, halved and seeded; ⅛ teaspoon jimbu (Nepali aromatic herb); ⅛ teaspoon jimbu (Nepali aromatic herb); ½ teaspoon ajowan seeds

Kwaanti ko Ras

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

According to a time-honored tradition, this delicious soup is prepared from a colorful array of mixed sprouted beans and served in July and August, during the Nepali Sacred Thread Festival (Janai Purnima or Kwaanti Purnima. Traditionally, the sprouts are prepared from a combination of nine different kinds of colorful beans. This wholesome soup is highly nutritious and aids digestion and soothes an upset stomach. Today, kwaanti soup is

Ingredients

Asia
Nepal
July
Soup
Vegetarian
August
Gluten-free

Ingredients

Method