作法
- 先發豆芽（為三天計劃——請預留時間）：所有豆子徹底洗淨，泡冷水隔夜。瀝乾後放入大碗，蓋上濕布，置於溫暖處 2 至 3 天，每天用水沖洗兩次。芽長 5 至 10 公釐即可。
- 厚底鍋將芥末油加熱至剛冒煙，下印度藏茴香、jimbu 與少許花椒，爆香 30 秒。
- 加入洋蔥丁炒 6 分鐘至淡金色。下薑、蒜、辣椒爆香 60 秒。
- 下薑黃粉、香菜籽粉、孜然粉與花椒粉，拌炒 60 秒。
- 加入豆芽與鹽，翻炒 4 分鐘讓香料附著。倒入 2.5 公升水，煮滾。
- 半掩鍋蓋燉 70 分鐘——豆子應熟軟但仍保持完整（不應化成粥）。調整鹹度，撒上香菜。可配白飯或扁米（chiura）。九豆芽湯既是湯又是主食，份量飽足。
Common questions
Can 九豆芽湯 be made ahead?
九豆芽湯 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 九豆芽湯 spicy?
九豆芽湯 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 九豆芽湯 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 九豆芽湯 to make at home?
九豆芽湯 sits at intermediate difficulty — total time about 120 minutes. The ingredients are not unusual but the timing requires attention.
Can 九豆芽湯 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
九豆芽湯——「九種豆芽湯」——是尼瓦爾人在 Janai Purnima 食用的料理。Janai Purnima 是八月的印度教兼尼瓦爾節日，男性會在這天接受神聖的線。九種豆子的組合具有象徵意涵：每一種代表生命與營養的不同面向。發芽是讓豆子徹底改變的關鍵——維生素增加、抗營養素分解、消化吸收力大幅提升。尼瓦爾祖母把這道湯當作養生食物，認為孩子吃了能強健成長。
