Kwati derives from Newari language and a traditional soup of Newars. It literally translates to hot (kwa), ti (soup). This hot soup is made with 9 or more different sprouted beans and enjoyed as a delicacy on Janāi Purnimā/Kwati Puhni. It has a historical significance in Nepali culture because in ancient days when the food supply used to be scarce, kwati provided farmers with much need nourishment during monsoon’s busy crop-planting season. The tranditional soup can be enjoyed all year long and is great for recovery during postpartum.
When beans are soaked and left to sprout, nutritional values like vitamins, minerals, protein, and fibers are increased by 10 to 20 times than normal beans. As nutrient-dense kwati is prepared as soup, it supplies plenty of minerals, vitamin, and fibers which are beneficial for health. Also, the sprouted beans are easy to digest.
How to make Kwati?
Directions
In a large bowl, soak the beans overnight. The mix of beans is quite colourful. Drain the water and keep aside (Some people also keep it for 2-3 days till it sprouts! You can try it too)
Heat the oil in a pressure cooker and add the cumin seeds, black mustard seeds, fennel seeds and lovage seeds. When the seeds start spluttering, then add the onion-ginger-garlic paste and fry for 3-4 minutes.
Add the sprouted mixed beans, cumin powder, chilli powder, turmeric, coriander powder and salt and mix well and fry for 5 minutes until the beans are nicely coated with all the masalas.
Add the chopped tomatoes and cook for another 2-3 minutes. Then add 5 cups of water to the cooker and pressure cook for 20-25 minutes.
Release the steam and check that the beans are cooked until they are tender. By this time, most of the water will have dried up. Add about 2 cups of warm water and boil it for couple of minutes until you get the desired consistency. Depending upon your preference, the soup can be made thicker or thinner.
Garnish with chopped green onions and serve with rice.
Buy Kwati here : https://bit.ly/KOKwati - 205 for 1kg
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