Quanti

Name: Quanti
Ingredients: 2 cups dry mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white b); 1 teaspoon lovage, seeds (jwanu); 1 teaspoon fennel seed; 1 teaspoon mustard seeds; 1 tablespoon cumin powder; 1 tablespoon coriander powder; 1 tablespoon garlic, minced; 1 tablespoon ginger, minced; 3 red chilies, fresh, minced; 1/2 teaspoon turmeric; 1 teaspoon fresh ground pepper; 1 cup chopped tomato; 2 cups yogurt; 4 cups vegetable broth; 3 tablespoons mustard oil; salt; 2 tablespoons green onions, finely chopped for garnish

17 ingredients

7 steps

Ingredients

2 cups dry mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white b)
1 teaspoon lovage, seeds (jwanu)
1 teaspoon fennel seed
1 teaspoon mustard seeds
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon garlic, minced
1 tablespoon ginger, minced
3 red chilies, fresh, minced
1/2 teaspoon turmeric
1 teaspoon fresh ground pepper
1 cup chopped tomato
2 cups yogurt
4 cups vegetable broth
3 tablespoons mustard oil
salt
2 tablespoons green onions, finely chopped for garnish

Directions

1

In a large bowl soak beans overnight in water.
2

Drain the water and wash the beans. Cover the bowl and set it in a warm place to allow sprouting. It takes about 2-3 days depending on the desired length of sprouts.
3

To cook, heat oil in a large saucepan. Fry jwanu, fennel seeds, and mustard seeds until light brown.
4

Add sprouted beans and fry for 2 minutes.
5

Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Mix to coat the sprouted beans well, for about 2 minutes.
6

Add tomatoes, broth and yogurt. Bring to a boil and let simmer in low heat until the sprouts are tender and the desired consistency of the soup has been achieved.
7

Garnish with chopped green onions. Serve with rice.