Kwati (Mixed Bean Soup) with Steamed Rice

Ingredients

• 3 cupReady-to-use mixed sprouted beans (kwati mix — black-eyed peas, mung, chickpea, soybean, etc.)
• 1.5 cupWhite basmati rice
• 2.5 cupWater (for rice)
• 2.5 cupWater (for soup)
• 2 tbspMustard oil
• 1 mediumYellow onion, finely chopped
• 4 cloveGarlic, minced
• 1 tspFresh ginger, grated
• 2 mediumTomato, finely chopped
• 2 pieceGreen chili, slit
• 1 tspCumin seeds
• 0.5 tspTurmeric powder
• 1 tspCoriander powder
• 0.5 tspCumin powder
• 0.5 tspGaram masala
• 0.25 tspTimur (Sichuan pepper), crushed
• 1 tspSalt
• 3 tbspFresh cilantro, chopped

Method

1. 1

   Start the rice first: rinse basmati rice under cold water until clear, then combine with 2.5 cups water in a saucepan, bring to a boil, reduce heat to the lowest setting, cover tightly, and cook for 12 minutes. Turn off heat and let it steam covered while you finish the soup.

2. 2

   Heat mustard oil in a deep pot or pressure cooker over medium-high heat until it just begins to shimmer. Add cumin seeds and let them sizzle for 20 seconds until fragrant.

3. 3

   Add the chopped onion and green chili to the pot and sauté for 3–4 minutes, stirring frequently, until the onion turns golden at the edges.

4. 4

   Add minced garlic and grated ginger, stir well, and cook for 1 minute until the raw smell disappears.

5. 5

   Add the chopped tomatoes along with turmeric, coriander powder, cumin powder, and salt. Cook for 2 minutes, mashing the tomatoes down until they soften into the masala base.

6. 6

   Add the pre-sprouted mixed beans and 2.5 cups of water. Stir everything together, bring to a boil, then reduce heat to medium and simmer uncovered for 5–6 minutes until the beans are heated through and the broth thickens slightly.

7. 7

   Stir in garam masala and crushed timur (Sichuan pepper), taste and adjust salt, then turn off the heat.

8. 8

   Fluff the rice with a fork, ladle the kwati soup into bowls, garnish generously with fresh cilantro, and serve alongside the steamed rice.