Nepali sprouted nine-bean soup (Kwati)

1. Three days ahead mix the pulses, wash and soak overnight in plenty of water. Drain and leave to sprout in a warm place, covered with a damp tea towel, for 2-3 days, rinsing twice a day, until small sprouts appear.

2. Heat the ghee in a large pan, add the ajwain and, when it sizzles, add the chopped onion and fry for 5 minutes. Add the garlic and ginger and fry for 1 minute.

3. Add the sprouted pulses, sprinkle with the turmeric, chilli powder and cumin and fry for 5 minutes, stirring.

4. Add the diced tomatoes, pour in the water, add salt and cook covered for 1½ hours (30 minutes in a pressure cooker) until all the pulses are tender.

5. Mash a ladleful of the beans with a fork and stir back in to thicken the soup slightly.

6. Sprinkle with fresh coriander and serve hot, with rice or on its own.

Tip: The festival dish of the Newar community in Kathmandu for Janai Purnima; it is believed to give strength and ward off illness during the monsoon. Any nine pulses will do: sprouting is the key, as it makes them easier to digest.