Fine Nine!

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Fine Nine!

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

By |April 6th, 2014|WHAT'S COOKING|3 Comments


  1. VIWA April 10, 2014 at 3:26 pm - Reply

    @ Lila – Yup!

    @ Roh – For me, carom seeds is the “hero”…just love its flavor.

  2. Roh April 8, 2014 at 8:51 am - Reply

    My favourite!!!! I looove the tangy flavour

  3. Lila April 7, 2014 at 8:22 am - Reply


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