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