AI-generated image
Kwati
Kwati: the nine-bean sprouted soup of the Kathmandu Valley, cooked for Janai Purnima
Kwati is a thick, warming soup of nine kinds of sprouted beans that the Newar families of the Kathmandu Valley cook on Janai Purnima, the August full moon also called Kwati Punhi, when the monsoon is at its height and people are said to need strength against the damp. The mix usually includes black gram, green mung, chickpeas, soybeans, field peas, kidney beans, cowpeas, field beans and rice beans, soaked and sprouted for two or three days beforehand, then cooked with ajwain, ginger, garlic, tomato and a pinch of timur. Markets in Asan sell ready-mixed kwati beans in the week before the festival. It is eaten in bowls with beaten rice or simply on its own. The mistake people make is skipping the sprouting, which leaves the soup heavy and the beans hard. Chef's tip: fry the ajwain until it crackles; its thyme-like warmth makes the beans easier to digest and is the flavour of the festival.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
Method
0/8 doneStep 1: Rinse 1 ⅛ lb mixed sprouted beans (kwati) in a colander and pick out any that haven't sprouted or are still rock-hard. Sprouted beans should show a small white tail and smell fresh and green, not sour.
5 minStep 2: Heat 3 tbsp mustard oil in a large heavy pot or pressure cooker over a medium-high heat until it smokes lightly, then turn to medium. Add 1 tsp ajwain (carom seeds), 1 tsp cumin seeds and 2 dried red chillies and fry for 15–20 seconds, until they crackle. Add ¼ tsp gluten-free asafoetida (hing) and stir once.
2 minStep 3: Add 1 onion and fry for 5 minutes, until golden. Add 5 garlic cloves and ⅔ oz fresh ginger and fry for 1 minute, until fragrant.
6 minStep 4: Add the beans, ½ tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander and ½ tsp chilli powder and stir-fry over a medium heat for 5 minutes, until the beans are coated, the spices smell toasty and a few beans start to catch on the base.
5 minStep 5: Add 2 tomatoes and cook for 3 minutes, until soft. Pour in 6 ¼ cups hot water and add 1 ½ tsp salt.
3 minStep 6: Bring to the boil, then cover and simmer over a medium-low heat for 35–40 minutes (or pressure-cook for 4 whistles), until the hardest beans, usually the soybeans and kidney beans, are fully tender when squeezed. Kidney beans must boil hard and cook right through.
40 minStep 7: Mash a ladleful of beans against the side of the pot and stir them in to thicken the soup. It should be a loose, rich soup, not a dry curry; add hot water if needed. Stir in ½ tsp timur (Nepali Sichuan pepper) and simmer 2 minutes more.
2 minStep 8: Taste for salt, scatter with ½ oz fresh coriander and serve hot in bowls, with beaten rice or plain rice on the side.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 17 g
- Carbs
- 34 g
- Fat
- 10 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kwati take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of gluten-free asafoetida (hing)?
- A pinch each of garlic powder and onion powder (asafoetida stands in for onion and garlic).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.
Chinese hot & sour soup
An Indo-Chinese restaurant favourite: a clear stock thickened with cornflour and packed with finely shredded vegetables and paneer or tofu. It gets its heat from black pepper and chilli and its sourness from vinegar. Serve it sizzling hot with green chillies in vinegar, chilli sauce and soy sauce on the side.
Carrot & coriander soup
A smooth, velvety carrot soup blended with potato for body and finished with butter-fried coriander and a splash of milk. It's mild and warming, so it suits the whole family. Serve it with crusty bread or croutons.
