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Kwati

The Quirky Foodster Team

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6
Servings

Ingredients

  • Mixed sprouted beans (such as mung, black-eyed peas, kidney beans and chickpeas) (300 g / 10.5 Oz) — 2 cups
  • Onion, chopped — 1
  • Garlic, minced — 2 cloves
  • Ginger, minced — 1 tbsp
  • Turmeric — 1 tsp
  • Cumin — 1 tsp
  • Oil — 2 tbsp
  • Water — 1.2 L (40 fl oz)
  • Salt and pepper — to taste
  • Chopped coriander, to garnish

Method

  1. Heat the oil in a large pot and sauté the onion, garlic and ginger until fragrant.
  2. Add the turmeric and cumin, cooking briefly.
  3. Add the sprouted beans and water, and bring to a boil.
  4. Simmer for 35–40 minutes until the beans are tender.
  5. Season with salt and pepper, and garnish with chopped coriander before serving.

Introduction: A hearty mixed sprouted bean soup, seasoned with warming spices, traditionally eaten during the monsoon Gunla Punhi festival.

Cultural Background: Kwati is a Newari specialty made from a mix of nine different sprouted beans and legumes, traditionally prepared during the Gunla Punhi festival in the monsoon season, believed to provide strength and nourishment during the rainy months.

Tips: Sprouting the beans beforehand (typically over 1–2 days) is what gives kwati its distinctive texture and nutritional value — plan ahead if starting from dried beans. Simmer until the beans are fully tender, as undercooked sprouted legumes can be tough.

Variations: Add a few pieces of dried, smoked meat for a traditional richer version. Adjust the spice blend to taste with additional warming spices like cinnamon or cloves.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if needed, until warmed through.

FAQs:

Q: What is Gunla Punhi?

A: A Newari Buddhist festival during the monsoon month of Gunla, when kwati is traditionally prepared and eaten.

Q: Can I use canned beans instead of sprouting my own?

A: Sprouted beans give the traditional texture and nutritional benefits; canned beans can be used in a pinch, though the dish will differ somewhat from the classic preparation.

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