Preparation time
Cooking time


For 4 Person(s)


  • 2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans)
  • 1 tsp fennel seeds (sauf)
  • 1 tsp cumin seeds (zeera)
  • 1 tsp black mustard seeds (rai)
  • 1 tsp lovage seeds (ajwain / jwano)
  • 5 medium tomatoes
  • 1 tsp coriander powder (dhania)
  • 1 tsp cumin powder (zeera)
  • 1 tsp red chili powder
  • 4 tbsp mustard oil
  • salt to taste

Make into a paste:

  • 1 medium onion
  • 5 cloves garlic
  • 1 in ginger


In a large bowl, soak the beans overnight. The mix of beans is quite colourful.

Drain the water and keep aside (Some people also keep it for 2-3 days till it sprouts! You can try it too)

Heat the oil in a pressure cooker and add the cumin seeds, black mustard seeds, fennel seeds and lovage seeds. When the seeds start spluttering, then add the onion-ginger-garlic paste and fry for 3-4 minutes.

Add the sprouted mixed beans, cumin powder, chilli powder, turmeric, coriander powder and salt and mix well and fry for 5 minutes until the beans are nicely coated with all the masalas.

Add the chopped tomatoes and cook for another 2-3 minutes. Then add 5 cups of water to the cooker and pressure cook for 20-25 minutes.

Release the steam and check that the beans are cooked until they are tender. By this time, most of the water will have dried up. Add about 2 cups of warm water and boil it for couple of minutes until you get the desired consistency. Depending upon your preference, the soup can be made thicker or thinner.

Garnish with chopped green onions and serve with rice.