Kwati is a traditional Nepali soup made from a variety of sprouted beans, typically prepared during festivals and special occasions. It is hearty, nutritious, and packed with flavor. Here’s how to make it:
Ingredients:
- 1/2 cup black-eyed peas
- 1/2 cup mung beans
- 1/2 cup chickpeas
- 1/2 cup kidney beans
- 1/2 cup black beans
- 1/2 cup soybeans
- 1/2 cup adzuki beans
- 1/2 cup green peas
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 green chilies, slit
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons vegetable oil
- Salt, to taste
- Fresh cilantro, chopped for garnish
- 6 cups water or vegetable broth
Instructions:
- Prepare the Beans:
- Rinse and soak all the beans in water overnight. Drain and rinse them the next day.
- If desired, you can sprout the beans by leaving them in a damp cloth for an additional day or two, rinsing them periodically.
- Cook the Beans:
- In a large pot, heat the vegetable oil over medium heat.
- Add the finely chopped onion, garlic, ginger, and green chilies. Sauté until the onion is soft and translucent.
- Add the chopped tomatoes, ground turmeric, ground cumin, and ground coriander. Cook until the tomatoes break down into a sauce.
- Add the soaked beans to the pot and stir to combine with the spices.
- Pour in the water or vegetable broth and bring to a boil.
- Reduce the heat to low, cover, and let it simmer for about 1-1.5 hours, or until the beans are tender. Stir occasionally and add more water if needed.
- Season and Serve:
- Season the soup with salt to taste.
- Garnish with fresh cilantro.
- Ladle the hot kwati into bowls and serve immediately.
Enjoy your Kwati, a delicious and nutritious Nepali mixed bean soup perfect for any occasion!