A nutritious soup made from nine types of sprouted beans simmered with Himalayan spices. Traditionally prepared during the festival of Janai Purnima to mark the transition from monsoon to autumn.
Nutrition & Info
Equipment Needed
Instructions
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1
Soak all nine varieties of beans separately for eight hours, then sprout them for two days by wrapping in damp cloth.
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2
Heat mustard oil in a large pot. Add cumin seeds and dried red chilies, let them splutter.
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3
Add onion, garlic, and ginger. Saute until golden, about five minutes.
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4
Add all sprouted beans, turmeric, and salt. Pour in water and bring to a boil.
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5
Reduce heat and simmer for forty to forty-five minutes until all beans are tender. Serve hot garnished with cilantro.
Did You Know?
The nine beans in kwati are said to represent the nine planets in Hindu astrology, and eating kwati during Janai Purnima is believed to boost immunity before the cold season arrives.
Chef's Notes
Equipment Tips
- large pot
- strainer
- mixing bowl
The Story Behind Kwati
Kwati is one of Nepal's most culturally significant dishes, prepared during Janai Purnima (the sacred thread festival) and Gun Punhi. The tradition of sprouting nine varieties of beans reflects ancient Nepali agricultural wisdom about nutrition and seasonal eating. During the monsoon season, when fresh vegetables are scarce, sprouted beans provide essential nutrients. The dish is prepared in nearly every Nepali household during the festival, and the sprouting process begins days in advance as a communal family activity.
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