Beans Sprout Soup (Kwati)
Kwati is a traditional, thick, and highly nutritious Nepali soup made from a mixture of different varieties of sprouted beans. The name originates from the Newari language: kwa means “hot” and ti means “soup”.
It is primarily consumed during the festival of Janai Purnima (also known as Gunhu Punhi or Kwati Punhi), which typically falls on the full moon day in August.
It is traditionally believed to cure colds, coughs, and body aches, and is often given to new mothers or those recovering from illness to regain strength.
> 60min
Normal
Mildly Spicy
Ingredients
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Directions
Wash and soak the beans (black chickpeas, red kidney beans, cowpeas, field peas, chickpeas, green grams, black lentils) for at least 8 hours before cooking. The longer you store them, the longer the sprouts will last.
Chop the tomatoes, the onions, the green chilies and the coriander leaves.
In a pressure cooker, heat the oil with the butter (or ghee). Once the oil is hot, add the mustard seeds, the cumin seeds, and the carom seeds.
When the seeds begin to brown slightly, add the ginger paste, the garlic paste, and the onions. Cook for 2 minutes. Stir.
Then add all the beans, the turmeric powder, the tomatoes, the cumin powder, the coriander powder, the salt, the red chili powder, the bay leaves, and the green chilies. Cook for 2 minutes. Stir.
Then add the water and close the lid. Let it cook until you hear 7 to 8 whistles.
Let cool and release pressure.
If the beans are tender, they are cooked. If not, add a little water and let it cook for a few more minutes.
Once ready, put it in a bowl and garnish with coriander leaves.
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