Kwati (soup)

Kwati (Soup)

Kwati is a traditional Nepali soup made from a mixture of nine different types of sprouted beans. It is a popular dish in Nepal, especially during the festival of Gunla, which is celebrated by the Newar community.

Ingredients

The main ingredients used in Kwati are a combination of nine different types of sprouted beans. These beans include:

• Mung beans
• Black chickpeas
• Black-eyed peas
• Lentils
• Adzuki beans
• Cowpeas
• Green peas
• Kidney beans
• Soybeans

Apart from the beans, other ingredients commonly used in Kwati include onions, garlic, ginger, cumin seeds, turmeric powder, and salt. Some variations of Kwati may also include meat or bone broth for added flavor.

Preparation

To prepare Kwati, the nine types of beans are soaked overnight and then allowed to sprout for a few days. Once the beans have sprouted, they are cooked in a pressure cooker or a regular pot until they become soft and tender.

In a separate pan, onions, garlic, and ginger are sautéed until golden brown. Cumin seeds and turmeric powder are added to enhance the flavor. The cooked beans are then added to this mixture along with water or broth. The soup is simmered for some time to allow the flavors to blend together.

Kwati is typically served hot and can be enjoyed as a standalone soup or with rice and roti (flatbread). It is often garnished with fresh cilantro and a squeeze of lemon juice for added freshness.

Health Benefits

Kwati is not only a delicious dish but also a nutritious one. The combination of different sprouted beans provides a good balance of proteins, vitamins, and minerals. It is a great source of dietary fiber and is known to aid digestion.

The sprouting process also increases the nutrient content of the beans, making Kwati a healthy choice for individuals looking to incorporate more plant-based proteins into their diet.

See Also

• Nepali cuisine
• Newar cuisine