Quanti

• 2 cups dry mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white b)
• 1 teaspoon lovage, seeds (jwanu)
• 1 teaspoon fennel seed
• 1 teaspoon mustard seeds
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 3 red chilies, fresh, minced
• 1/2 teaspoon turmeric
• 1 teaspoon fresh ground pepper
• 1 cup chopped tomato
• 2 cups yogurt
• 4 cups vegetable broth
• 3 tablespoons mustard oil
• salt
• 2 tablespoons green onions, finely chopped for garnish

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.

mixed beans, jwanu, fennel seed, mustard seeds, cumin powder, coriander powder, garlic, ginger, red chilies, turmeric, fresh ground pepper, tomato, yogurt, vegetable broth, mustard oil, salt, green onions

Taken from www.food.com/recipe/quanti-305421 (may not work)