Kwati (Beans Sprout Soup)
Sel roti is a traditional Nepali fried rice dough, resembling a thin, sweet doughnut. It’s made from rice flour, and is often served during festivals like Dashain and Tihar.
30min
Easy
Not spicy
Ingredients
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Preparation
Wash and soak the beans for at least 8 hours before cooking. The longer you store them, the longer the sprouts will last.
Chop the tomatoes, the onions, the 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 or red 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.
Enjoy your meal! You can eat it with rice.
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