Kwati is a traditional Newari soup prepared with varieties of mixed beans. It is a mixed bean stew that is popular at the festival called Gun Punhi.

Kwati Recipe is easy to prepare where soaked beans are mixed with onions, ginger-garlic paste and lots of spices to make it more flavorful. Usually served as a side dish with rice and roti.

Mixed bean


Nine types of beans

  • Black Gram (kalo dal/mas)
  • Green Gram (moong)
  • Chickpea (chana)
  • Field bean (bakulla)
  • Soybean (bhatmas)
  • Field pea (kerau)
  • Garden pea (sano kerau)
  • Black-eyed beans (bodi)
  • Rice bean (rajma)

Note: Soak these beans for 24 hours the day before cooking kwati

Soaked kwati beans
  • Sliced Onion
  • Ginger-garlic paste
  • Thyme seed (jwano)
  • Salt to taste
  • 1 tbsp cumin powder
  • 1 tbsp turmeric powder
  • Chilli powder as per your preference

How to make Kwati Soup

  1. Firstly, strain the soaked beans in a strainer
  2. Then heat a pressure cooker in medium flame and put some oil in it
  3. After the oil is heated, put the onions and fry till it becomes light brown
  4. Then immediately put some turmeric powder and mix it.
  5. After the turmeric powder is mixed with the onion then pour the strained beans
  6. Then add salt to your taste, cumin powder, and garlic-ginger paste, mix it
  7. Add some water, then cook it in the pressure cooker. Let it cook for 4-5 whistles.
  8. After the beans are cooked, heat another small pan and put some ghee or oil in it
  9. When the ghee is heated add some thyme seeds, and when the thyme seeds turn black in color pour it in the Kwati.
  10. At last, garnish with chopped coriander on top
  11. And it’s ready to serve with rice or roti 🙂

If you like our recipe, don’t forget to click the bell icon to get notified for a future recipe. Don’t forget to follow our Instagram page @listynp for other updates and cooking videos.