How to Make Nepalese Nine-Bean Soup - Kawatee Asian Cooking Recipe Cuisine

Nepal Kawatee (Nine-Bean Soup)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

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 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 tbsp veg oil

1 large garlic clove, minced

1/2-inch pc fresh ginger, grated

1-inch piece ginger cut into 1/4-inch thick coins

5 cups water, plus more as needed

2 tbsp ghee, margarine or butter

1 tsp ajowan seeds

1/ tsp asafetida powder

1 1/2 tsp salt

Directions:

Rinse all of the beans and pick out any stones and grit. In a large bowl, soak them in enough water to cover by 2 inches for at least 8 hours. Drain and rinse

In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it becomes runny and starts to shimmer. Add the garlic and  grated garlic and cook till fragrant. Tip in beans and cook until lightly browned for about 5 minutes.

Pour in water and allow to boil. Reduce heat to medium, cover and simmer for 1 1/4 hours until the beans are tender and squish easily between the fingers.

Toss in the ginger coins and simmer for 15 minutes until not too thin but a little thick. Add more water if necessary.

Heat ghee over high heat until it melts and starts to bubble gently. Stir in ajowan seeds and asafetida powder. Stir in oil mixture into the soup and add salt. Serve while hot.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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