Kwati — Print Recipe — The Culinary Codex

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.

Ingredients

1/2 cup each of nine sprouted beans: black-eyed peas, chickpeas, soybeans, green lentils, black lentils, kidney beans, field beans, rice beans, horse gram
1 onion, finely chopped
3 cloves garlic, minced
1 inch ginger, minced
1 teaspoon turmeric
1 teaspoon cumin seeds
2 dried red chilies
2 tablespoons mustard oil
Salt to taste
8 cups water
Fresh cilantro for garnish

Instructions

1 Soak all nine varieties of beans separately for eight hours, then sprout them for two days by wrapping in damp cloth.
2 Heat mustard oil in a large pot. Add cumin seeds and dried red chilies, let them splutter.
3 Add onion, garlic, and ginger. Saute until golden, about five minutes.
4 Add all sprouted beans, turmeric, and salt. Pour in water and bring to a boil.
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.