Quanti - cooking recipe

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

Preparation

In a large bowl soak beans overnight in water.
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.
To cook, heat oil in a large saucepan. Fry jwanu, fennel seeds, and mustard seeds until light brown.
Add sprouted beans and fry for 2 minutes.
Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Mix to coat the sprouted beans well, for about 2 minutes.
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.
Garnish with chopped green onions. Serve with rice.