Kwati Soup
Chef Suraj Pradhan
“Kwati is a traditional colourful stew of Nepal with nine kinds of sprouted beans, which are kidney beans, black-eyed peas, chickpeas, soya bean, mung bean, green bean, black bean, and white beans. This soup is a healthy, nutritious and wholesome family meal, which is consumed on the festival of Gun Punhi, the full moon day of Gunlā, which is the tenth month in the Nepal Era lunar calendar. The day also coincides with Shravan Purnima of the month of Shravan in the Hindu lunisolar calendar that is celebrated as Janāi Purnimā (Raksha Bandhan), the festival of the sacred thread that occurs in August.
Native Kathmandu valley’s nomad people called Newar had introduced this soup, which means ‘Kwa’ hot, and ‘Ti’ means soup, in their Newari language. It is a traditional Nepalese dish eaten as a delicacy and for its health benefits and ritual significance and known to be a healthy food. They say that it cures colds, coughs and is one of the best foods for women in their maternity leave. Since it contains varieties of beans, this recipe is loaded with proteins and thus helps weak/sick people to regain their energy.”
– Suraj Pradhan –
Ingredients
2 cups dry mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans)
1 bay leaf
1 tsp lovage seeds (jwano)
1 tsp fennel seeds
1 tsp mustard seed
½ tbsp cumin powder
½ tbsp coriander powder
½ tbsp garlic, minced
½ tbsp ginger, minced
2 red chilies fresh, finely chopped
½ tsp turmeric
1 tsp fresh ground pepper
2 tomatoes, chopped
4 cups vegetable stock or water
3 tbsp mustard oil
salt to taste
½ bunch fresh coriander, finely chopped
Method
- In a large bowl, soak the beans for 4 to 5 nights. The mix of beans is quite colourful. Drain the water and keep aside (some people also keep it for 2-3 days till it sprouts! You can try it too.)
- Heat the oil in a pressure cooker and add bay leaf, mustard seeds, fennel seeds and lovage seeds. When the seeds start spluttering, then add the ginger-garlic and fry for 3-4 minutes.
- Add the sprouted mixed beans, cumin powder, chilli, turmeric, coriander powder, ground pepper and salt and mix well and fry for 5 minutes until the beans are nicely coated with all the spices.
- Add the chopped tomatoes and cook for another 2-3 minutes. Then add stock or water to the cooker and pressure cook for 20-25 minutes.
- Release the steam and check that the beans are cooked until they are tender. By this time, most of the water will have dried up, add stock if necessary and boil it for a couple of minutes until you get the desired consistency.
- Mix with the chopped fresh coriander and serve hot.
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