Kwati

Ingredients

• •2 1/4 cups mixed dried beans (black gram, mung, soybean, chickpea, field pea, black-eyed pea, garden pea, brown lentil, kidney bean)
• •2 tbsp ghee or mustard oil
• •1/2 tsp fenugreek seeds
• •1 onion, chopped
• •1 tsp cumin powder
• •1/2 tsp turmeric
• •1 tsp coriander powder
• •1-2 green chilies, chopped
• •Salt, to taste
• •Fresh cilantro, for garnish

Steps

1. 1.Wash the mixed beans and soak them in water overnight.
2. 2.Drain, then wrap the beans in a damp cloth and let them sprout in a warm spot for 2-3 days, rinsing once a day, until each bean shows a small tail about 1/2 inch long - this sprouting step is what gives kwati its name and its characteristic texture.
3. 3.Heat the ghee or mustard oil in a heavy pot and add the fenugreek seeds, letting them darken slightly until fragrant.
4. 4.Add the chopped onion and cook until golden, about 5 minutes.
5. 5.Add the sprouted beans along with the cumin, turmeric, coriander, and green chilies, and fry for 5 minutes so the beans get coated in the spices.
6. 6.Add enough water to cover generously, bring to a boil, then reduce heat and simmer for 40-45 minutes until the beans are tender (a pressure cooker cuts this to about 20 minutes).
7. 7.Season with salt and garnish with fresh cilantro before serving.