A hearty bowl of Kwaanti or Fine Nine, as we like to call it, is just what you need after a long, hard day. An exotic Nepalese cuisine, Kwaanti is not only delicious but also truly wholesome and super nutritious!
- Sprouted mixed beans – 2 cups
- Onion – cut into long, thin slices, 1 cup
- Tomato – chopped, 1 cup
- Ginger-garlic paste – 2 tsp
- Cumin seeds – ½ tsp
- Asafoetida (hing) – a pinch
- Dry red chilli – 2
- Carom seeds (ajwain) – 1 tsp
- Cumin powder – ½ tsp
- Coriander powder – ½ tsp
- Crushed red pepper or red chilli powder – ½ tsp
- Bay leaf (tejpatta) – 1 big
- Powered Garam masala – 1 tsp (crush 2 cardamom, 2 cloves, 1 inch cinnamon and 4 black pepper)
- Oil or ghee – 1 tbsp
- Turmeric powder – ½ tsp
- Coriander leaves – for garnish
- Salt – to taste
- Water – 3 – 4 cups
For tempering (optional)
- Ajwain seeds – 1 tsp
- Crushed red pepper – ½ tsp
- Oil or ghee – 1 tsp
- Take a store-bought pack of sprouted “nine-bean” mix (preferably) or any bean mix that is available. Open, wash, drain and keep aside. You can also sprout different kinds of beans at home and proceed ahead.
- Pour oil in a pot or kadai and heat it. Dab a pinch of hing, and let it sizzle for a second. Put cumin seeds, red dry chillies and bay leaf, and wait for them to change color.
- Put the onion slices and sauté. After the pieces acquire a brownish color, put ginger-garlic paste and sauté further. Add turmeric powder, cumin powder, coriander power, powdered garam masala and crushed red pepper.
- Throw in your carom seeds and diced tomatoes. Sprinkle salt and let it cook on low heat for 2 minutes.
- Drop your beans and keep stirring and mixing all the ingredients together. Add water (3 cups for less soup, 4 for more). Cover and cook, on low heat, for around an hour or till your beans are completely soft and tender but not mushy.
- Temper, if you want to more spice it up more. Take a small pan, pour ghee, heat, add ajwain and crushed red pepper and let sizzle. Pour in your bean mix. Without tempering, the bean soup is medium spicy with a mild ajwain flavor.
- Garnish with coriander leaves before serving.
- This bowl of Fine Nine will appease you, like never before!
Yield – 4 servings
@ Lila – Yup!
@ Roh – For me, carom seeds is the “hero”…just love its flavor.
My favourite!!!! I looove the tangy flavour