A perfect vegan soup for the winter

 

Quati ko rus (Vegan spicy soup of sprouted mixed beans)

 

 

Quati is a mix of sprouted beans, lentils, and peas of various kinds. Rus means soup in the context of Nepali cuisine. Jhol is another name for a spicy soup in Nepal, while a mildly spiced soup is called suruwa (broth).  Thus, jhol and rus are used interchangeably for a spicy soup in Nepali cultures. Quati soup signifies a special occasion, called “Janai Purnima” in Nepal. Janai Purnima is explained in detail in my book, Cultural Heritage of the Nepalese by Sasi Kala. 

 

Sprouted beans and legumes are no longer considered  as the “poor man’s meat” even in the Western world. In fact, recent research shows that the enzymes derived from sprouted beans and legumes are far superior to that of meat sources. Sprouts are also rich in vitamins and minerals. Thus, this colourful, healthy, and delicious vegan soup will be a perfect addition on your menu—especially for the winter months when we habitually look for a hearty soup. Since sprouting requires some efforts on your part, I suggest you sprouting more than you require for one meal.

 

Colourful sprouts are hard to find in many cities, but you can sprout your own at home.

To grow sprouts, gather varieties of beans, lentils, and peas. Soak them overnight in a container (any pot or bottles will do). Drain the water, rinse the beans, and shift them in another pot/container with a lid. Set the container in a warm place during the winter months (sunny window-ledge or a mildly warmed up oven) for a day. Sprouts are ready when they grow up to ¼ to ½ inch long. Sprouts longer than that height will lose some of the nutrients in them. If your sprouts aren’t ready by then, rinse the sprout again, strain, and let them grow for one more night. If you need more help in sprouting at home, please refer to A Culinary Journey to Nepal by Sasi Kala and read under the sub-section “Selective Preservatives and Probiotic Pickles”. 

 

 

Ingredients

 

2 cups mixed dry beans (makes about 5 cups sprouts)

1 medium potato (about a cup), peeled and cubed 

4-5 T. mustard or olive oil

2-3 dry cayenne peppers (1-2 for milder soup), broken into pieces for heat if desired

½ tsp freshly ground black pepper 

2-inch fresh ginger root, crushed

3-4 medium cloves of fresh garlic, crushed

½ tsp turmeric for color 

¼ tsp powdered Szechuan pepper (optional)

½ tsp garam masala powder 

½ tsp cumin and coriander powder, each

A pinch of fenugreek and jwano seeds, each 

A small pinch of asafoetida powder or ½ tsp baking soda (optional)

7-8 cups water for soup

11/2 -2 T. salt, or to your taste

1 large plum tomato diced (optional)

A handful of freshly chopped coriander leaves (optional)

 

Preparation

 

Step 1.           Rinse the sprouts thoroughly and drain the water. Set aside. Wash all the vegetables and cut them according to the specifications. Set aside.

 

Step 2.           Heat the oil in a deep saucepan and brown the seeds first, then add the chilli pieces, turmeric, and asafoetida. If you’re using baking soda, hold on to it until the next step. Immediately add the sprouts and potato.  Stirring often, cook for five minutes. Add the spices now and stir again. Cook until the water dries out completely, while constantly stirring and scraping the bottom of the pan. This is a very important step to get the authentic sharp taste in your quati!

 

Step 3.           Add the water, salt, and baking soda now—if you chose this option instead of asafoetida. Stir and let the bubbles of baking soda settle before covering the pot with a tight lid. Lower the heat and let the soup simmer on low heat for 15-17 minutes in a regular pot. If you are using a pressure cooker, let is whistle for 3-5 times. If you use a pressure cooker don’t open the lid until the steam is completely out. This is very important for your safety!

 

Add the freshly chopped tomato and coriander if you’re using them once the steam is out. Stir and let the flavour develop for five minutes before serving with dinner rolls, boiled rice, or roti (pita bread). A bowl of steamy quati ko rus makes an excellent appetizer or a snack for a cold or rainy day. This soup stays good inside a refrigerator for a couple of days. It also freezes well and comes in handy to use in a hurry.