Recipes - Vegetarian Quantee

Ingredients:

• 2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans)
• 1/2 teaspoon jwanu (lovage seeds)
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 1 tablespoon curry powder
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 3 fresh red chilies, minced
• 1/2 teaspoon turmeric
• 2 cups onion, chopped
• 2 cups chopped tomatoes
• 2 cups red bell pepper, chopped
• 4 cups broth or water
• 3 tablespoons cooking oil
• Salt and Pepper
• 2 tablespoons cilantro, finely chopped for garnish

Cooking Instructions:

In a large bowl with water soak beans overnight. 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.

Heat oil in a saucepan. Fry jwanu, fennel seeds, and mustard seeds until light brown. Add three cups of sprouted beans and fry for two minutes over medium heat. Add chopped onions, chili, curry powder, garlic, ginger, turmeric, salt, and pepper. Mix to coat the sprouted beans well, for about two minutes. Add tomatoes, chopped red bell pepper and broth to the beans' mixture. Season with salt and pepper. Bring to a boil and let simmer on low heat until the sprouts are tender and the desired consistency of the soup has been achieved. Garnish with chopped cilantro. Serve with rice.