A traditional Nepalese wholesome thick stew of various beans. Popularly eaten during Janai Purnima/ Rakshya Bhandan in Nepal.
- Prep Time: 10h
- Cook Time: 30m
- 2 cups Dry mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans)
- 1 teaspoon Fennel seeds (Sauf)
- 1 teaspoon Cumin seeds (jeera)
- 1 teaspoon Black Mustard seeds
- 1 teaspoon Ajwain seeds
- 1 Medium Onion,
- 5 cloves Garlic
- 1 teaspoon Ginger paste
- 4 Medium Tomatoes
- 1 teaspoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 4 tablespoons Mustard Oil
- Salt to Taste
- Soak the beans overnight. Pressure cook.
- Heat oil and temper cumin seeds, black mustard seeds, fennel seeds, ajwain seeds and ginger-onion-garlic paste.
- Add the mixed beans, cumin powder, chilli powder, turmeric, coriander powder and salt and mix well and fry for 5 mins till beans coated completely.
- Add the chopped tomatoes and cook for another 2-3 mins.
- Adjust consistency. Bring to boil. Garnish with chopped green onion.
- Serve hot with rice.