3 cups mixed beans
Wash and soak the mixed beans overnight.
Cover the beans in a warm place to allow sprouting for 3-4 days.
Heat oil in a saucepan and fry thyme, fennel seeds, and mustard seeds until light brown.
Add 3 cups of sprouted beans and fry for 2 min. under medium heat.
Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper and stir for about 2 min.
Add tomatoes, broth and yogurt to the beans’ mixture.
Bring to a boil and let simmer in low heat until the sprouts are tender.
Garnish with chopped green onions and serve with rice.
By: Ranju Adhikari, Chabahil, Kathmandu, Nepal