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“A hearty (and spicy) soup from the Newari people of Nepal. From Tulsi Regmi.”
72hrs 30mins

Ingredients Nutrition


  1. In a large bowl soak beans overnight in water.
  2. 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.
  3. To cook, heat oil in a large saucepan. Fry jwanu, fennel seeds, and mustard seeds until light brown.
  4. Add sprouted beans and fry for 2 minutes.
  5. Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Mix to coat the sprouted beans well, for about 2 minutes.
  6. 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.
  7. Garnish with chopped green onions. Serve with rice.

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