Nepali sprouted six-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 and add salt. First boil vigorously for at least 30 minutes, then cook covered for about 1 more hour, 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; traditionally made with various pulses, this version uses six kinds. Sprouting does not make raw beans safe: always cook the pulses thoroughly.