Nepalese Nine-Bean Soup Recipe

Name: Nepalese Nine-Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dried black beans; 1/4 cup dried kidney beans; 1/4 cup dried red or green lentils; 1/4 cup dried azuki beans; 1/4 cup dried black-eyed peas; 1/4 cup dried green mung beans; 1/4 cup dried lentils; 1/4 cup dried garbanzo beans; 1/4 cup dried soybeans; 1 tablespoon vegetable oil; 1 large clove garlic, minced; 1/2 inch piece fresh ginger, grated (1 teaspoon), plus 1-inch piece ginger, cut into 1/4-inch-thick coins; 5 cups water, plus more as needed; 2 tablespoons ghee, margarine, or butter; 1/4 teaspoon ajowan seeds (see Notes); 1/8 teaspoon asafetida powder (see Notes); 1 1/2 teaspoons salt

Servings: persons

1/4 cup dried black beans
1/4 cup dried kidney beans
1/4 cup dried red or green lentils
1/4 cup dried azuki beans
1/4 cup dried black-eyed peas
1/4 cup dried green mung beans
1/4 cup dried lentils
1/4 cup dried garbanzo beans
1/4 cup dried soybeans
1 tablespoon vegetable oil
1 large clove garlic, minced
1/2 inch piece fresh ginger, grated (1 teaspoon), plus 1-inch piece ginger, cut into 1/4-inch-thick coins
5 cups water, plus more as needed
2 tablespoons ghee, margarine, or butter
1/4 teaspoon ajowan seeds (see Notes)
1/8 teaspoon asafetida powder (see Notes)
1 1/2 teaspoons salt

1
Rinse all of the beans and pick out any stones and grit.
2
In a large bowl, soak them in enough water to cover by 2 inches for at least 8 hours.
3
Drain and rinse.
4
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it becomes runny and starts to shimmer.
5
Add the garlic and grated ginger and cook until fragrant, 15 to 30 seconds.
6
Tip in the beans and stir and cook until lightly browned and well coated in oil, 4 to 5 minutes.
7
Pour in the water and bring to a boil.
8
Reduce the heat to medium.
9
Cover and simmer for about 1 1/4 hours , or until the beans are tender and squish easily between your fingers.
10
Toss in the ginger coins and simmer for another 15 minutes.
11
The soup should not be too thick but have the consistency of a thin vegetable stew.
12
Add more water if necessary.
13
To make the tempering oil, heat the ghee in a small skillet over high heat until it melts and starts to bubble gently.
14
Stir in the ajowan seeds and asafetida powder.
15
The mixture will sizzle and sputter.
16
Immediately stir the entire contents of the skillet into the soup.
17
Add the salt and serve hot with basmati rice.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup dried black beans, 1/4 cup dried kidney beans, 1/4 cup dried red or green lentils, 1/4 cup dried azuki beans, and more.

Yes, Nepalese Nine-Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nepalese Nine-Bean Soup

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