Nepali Kwati (Sprouted Mixed-Bean Soup)

Ingredients

• 2 cups dry Nepali kwati mix or mixed whole legumes, ideally 8–9 varieties
• Cool clean water, for soaking and rinsing
• 3 tbsp neutral oil or ghee, divided
• 1 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 1 large yellow onion, finely chopped
• 1 tbsp finely grated fresh ginger
• 5 garlic cloves, finely grated
• 1–2 green chiles, slit, optional
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp Kashmiri chile powder or mild red chile powder, optional
• 2 medium tomatoes, finely chopped
• 7 cups hot water, plus more as needed
• 2 tsp kosher salt, plus more to taste
• 1 tsp jwano (carom or ajwain seeds)
• 1/4 tsp crushed timur (Nepali pepper), optional
• 1/2 cup chopped cilantro
• Steamed rice or chiura (beaten rice), for serving
• Lemon wedges, for serving, optional

Method

1. 1.Sort the dry mix carefully, removing stones, damaged beans and debris. Rinse under cool running water, cover with at least 3 inches of clean water and soak 10 to 12 hours.
2. 2.Drain, rinse and transfer to a sanitized sprouting jar or colander set over a bowl. Keep out of direct sun at a cool room temperature for 24 to 48 hours, rinsing twice daily and draining until no water pools.
3. 3.Checkpoint: most small legumes should show short white root tips, while some larger beans may only swell and split. If the mix is slimy, moldy or sour-smelling rather than clean and earthy, discard it without tasting.
4. 4.Rinse the sprouts once more and drain. Heat 2 tablespoons oil in a pressure cooker or heavy pot over medium. Add cumin and fenugreek seeds; stir 20 to 30 seconds until fragrant but not dark.
5. 5.Add the onion and cook 7 to 9 minutes until soft and golden at the edges. Stir in ginger, garlic and optional green chile for 1 minute, then add turmeric, coriander, cumin and optional chile powder for 20 seconds.
6. 6.Add the tomatoes and cook 5 to 7 minutes, crushing them, until they form a thick sauce and the raw smell is gone. Fold in the drained sprouted legumes and cook 3 minutes so they are coated in the masala.
7. 7.For a pressure cooker, add 7 cups hot water and 1 1/2 teaspoons salt. Seal, bring to high pressure and cook 18 minutes; let the pressure release naturally for 15 minutes before opening. Follow the appliance manufacturer's safety directions.
8. 8.For stovetop cooking, add 8 cups hot water, bring to a vigorous uncovered boil for at least 10 minutes, then reduce to a steady simmer. Cover partially and cook 60 to 90 minutes, stirring occasionally and adding hot water as needed.
9. 9.Checkpoint: test the largest three beans, not just the mung. Each should crush smoothly between the tongue and roof of the mouth with no firm or chalky center; continue cooking in 10-minute intervals if any remain hard.
10. 10.Scoop 1 cup beans and broth into a bowl, mash roughly and stir it back into the pot. Simmer uncovered 8 to 12 minutes until the soup is hearty and lightly thickened but still ladles easily; season with the remaining salt as needed.
11. 11.Heat the remaining 1 tablespoon oil or ghee in a small pan. Add jwano and cook 10 to 20 seconds until it sputters and smells thyme-like; add optional timur, immediately pour the tempering into the soup and cover for 1 minute.
12. 12.Stir in cilantro and rest 5 minutes. Serve piping hot with rice or chiura and optional lemon. Cool leftovers within 2 hours, refrigerate up to 4 days and reheat to 165°F / 74°C.