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


  1. Soak the beans overnight. Pressure cook.
  2. Heat oil and temper cumin seeds, black mustard seeds, fennel seeds, ajwain seeds and ginger-onion-garlic paste.
  3. 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.
  4. Add the chopped tomatoes and cook for another 2-3 mins.
  5. Adjust consistency. Bring to boil. Garnish with chopped green onion.
  6. Serve hot with rice.

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