Quanti

"A hearty (and spicy) soup from the Newari people of Nepal. From Tulsi Regmi."
 
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Ready In:
72hrs 30mins
Ingredients:
17
Serves:
6-8
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

The picanço-barreteiro (woodland shrike) is the Portguese Society for the Study of Birds "bird of the year" for 2009. ======================================= <img src="http://i425.photobucket.com/albums/pp340/northwestgal/zwtbanner-small-1.jpg"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif">
 
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