Kwati (mixed sprouted bean soup)

Ingredients

• 2 cups mixed beans and pulses (such as kidney beans, black gram, green gram, chickpeas, soybeans, field peas and black-eyed beans)
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tbsp each ginger and garlic paste
• 2 green chillies
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 tsp cumin powder
• 1 tsp coriander powder
• A pinch of ajwain
• 2 tbsp ghee or mustard oil
• Salt to taste
• Chopped coriander

Method

1. Soak the beans overnight, drain and keep them covered in a warm place for 2–3 days, rinsing daily, until they sprout.
2. Pressure-cook the sprouts with salt and water until soft.
3. Heat ghee or oil, add cumin seeds and ajwain, then fry the onion, ginger, garlic and chillies.
4. Add tomatoes and the spice powders and cook until thick.
5. Add the cooked sprouts with their water and simmer for 15 minutes into a thick soup.
6. Garnish with coriander and serve hot with rice or on its own.