I came across this recipe for a Nepali sprouted bean soup, and how could I not be curious? I had all of the beans she listed except for one kind of chickpea and small field peas, but I didn’t see a need to go out and get them. Whole beans/peas in order of appearance: mung, urad, black-eyed peas, yellow peas, soybeans, chickpeas, kidney, fava.
