Kwati (Mixed Sprouted Bean Soup)

Serves: 4 - 6 | Prep time: 3 - 4 days (for sprouting) | Cook time: 45 minutes

Kwati is more than just a soup—it’s a cultural elixir rooted in Newar tradition and prepared with great care and celebration during Janai Purnima, one of Nepal’s most important annual festivals. This thick, hearty broth is made using nine types of sprouted beans, symbolizing abundance, renewal, and nourishment. The name “Kwati” comes from two Newar words: kwa meaning "hot" and ti meaning "soup"—a literal warm comfort in the monsoon season.

A traditional Newar delicacy, Kwati combines a rich selection of sprouted legumes like black-eyed peas, mung beans, chickpeas, soybean, kidney beans, lentils, and others. After being soaked and sprouted over several days, the beans are slow-cooked with a medley of spices, garlic, ginger, turmeric, cumin, and ghee. The result is a nutritious and earthy soup that not only warms the body but also serves as a seasonal immunity booster.

In Newar households, this soup is often accompanied by beaten rice (chiura) or rice, and shared communally among family members. Beyond its deep cultural roots, Kwati is celebrated for its health benefits—rich in protein, fiber, and essential minerals, it is believed to strengthen digestion and balance the body during the rainy season.

Much like Korean kimchi or Indian kadhi, Kwati has stood the test of time, blending tradition, taste, and healing properties. It’s a dish where heritage meets health—one sprout at a time.

Ingredients

For the Sprouted Beans (Kwati Mix): Use approximately 1 tablespoon of each (or adjust based on preference. Normally, Kwati mix is available in the market.

• Black gram (kalo maas)

• Green gram (mung dal)

• Chickpeas (chana)

• Field peas (kerau)

• Soybeans (bhatmas)

• Kidney beans (rajma)

• Black-eyed peas (lobiya)

• Lentils (masoor)

• Cowpeas or pigeon peas (rahari or tur)

For the Soup Base:

• 2 tablespoons ghee (or vegetable oil for vegan version)

• 1 teaspoon cumin seeds

• 1/2 teaspoon fenugreek seeds

• 1 medium onion, finely chopped

• 1 tablespoon ginger, minced

• 1 tablespoon garlic, minced

• 1–2 green chilies, chopped (optional)

• 1/2 teaspoon turmeric powder

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1 teaspoon chili powder (optional)

• Salt to taste

• 6 cups water or vegetable stock

• 1 teaspoon timur (Sichuan pepper), crushed (optional)

• Fresh coriander leaves for garnish

• Lemon wedges to serve

Preparation Method

1. Sprouting the Beans: Rinse and soak all nine beans together in water for about 24 hours. Drain and place them in a sprouting basket or wrap in a clean muslin cloth. Keep them in a warm, dry spot. Rinse with water twice a day and allow to sprout for 2–3 days, or until the sprouts are about ½ inch long. This sprouting process enhances both nutrition and digestibility.

2. Cooking the Kwati: Heat ghee or oil in a large pot or pressure cooker. Add fenugreek and cumin seeds and let them crackle. Add chopped onions and sauté until golden. Stir in ginger, garlic, and green chilies, cooking until aromatic.

Add turmeric, cumin powder, coriander powder, and chili powder. Sauté the spices for a minute to enhance their aroma. Now add the sprouted beans and mix well, letting the flavors coat the beans.

Pour in the water or stock and season with salt. Bring to a boil, then simmer gently for 35–45 minutes until all the beans are tender. If using a pressure cooker, cook for 3–4 whistles. Toward the end, stir in crushed timur if using.

3. Final Touch: Adjust seasoning and consistency as needed. Garnish with fresh coriander and serve hot with steamed rice, chiura (beaten rice), or simply on its own with a wedge of lemon.

Tips & Notes

• Kwati tastes even better the next day—perfect for batch cooking.

• Sprouting may take longer in colder weather; give it an extra day if needed.

• Traditionally eaten during Janai Purnima to boost immunity post-monsoon.

• Timur adds a citrusy spice unique to Nepali flavors—use it sparingly but don’t skip it if available.

• Naturally gluten-free and can be made vegan with oil instead of ghee.