Kwati — Nepalese sprouted bean soup

Rinse 400 g of the dry nine-bean mix and soak in 1000 ml of cold water for 10–12 hours. Drain, rinse the beans, cover with a damp cloth and leave in a warm place for 3–4 days, rinsing twice a day, until the sprouts grow to about 5–10 mm.

Transfer the sprouted beans to a pressure cooker, add 1500 ml of water and cook under pressure for 20 minutes; let the pressure release naturally.

In a heavy-bottomed pot, heat 45 ml of mustard oil. Add 1 tsp cumin seeds, 1 tsp ajwain and 2 bay leaves; heat for 30–40 seconds until the seeds start to sizzle.

Add the finely chopped onion and sauté for 5–7 minutes until golden, then add the minced ginger and garlic and cook for 1 more minute.

Add the turmeric, ground cumin, ground coriander and chilli powder, stir and heat for 30 seconds. Add the chopped tomato and simmer for 3–4 minutes until softened.

Transfer the cooked sprouted beans along with their cooking liquid into the pot, add salt and bring to a boil. Simmer uncovered over low heat for 15–20 minutes, until the soup thickens and the flavors meld together.

Stir in the garam masala, heat through for 1 minute, adjust the salt and serve the kwati hot, sprinkled with fresh coriander.