Authentic Nepalese Kwati Soup Recipe

Ingredients

  • 1 cup Black Lentils
  • 1 cup Green Lentils
  • 1 cup Chickpeas
  • 1 cup Field Beans
  • 1 cup Soybeans
  • 1 cup Black Eyed Peas
  • 1 cup Garden Peas
  • 1 cup Kidney Beans
  • 1 cup Butter Beans
  • 2 tablespoons Vegetable Oil
  • 1 teaspoon Fenugreek Seeds
  • 1 medium Onion, finely chopped
  • 2 cloves Garlic, finely chopped
  • 1 inch Ginger, grated
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Chili Powder (optional)
  • 2 Bay Leaves
  • 1 sprig Thyme
  • Salt to taste
  • 2 liters Water
  • Fresh Coriander for garnish

Steps and instructions

  1. Combine all the beans (black lentils, green lentils, chickpeas, field beans, soybeans, black-eyed peas, garden peas, kidney beans, butter beans) in a large bowl. Soak them in plenty of water overnight. Drain the next day.
  2. In a large pot, heat the vegetable oil over medium heat. Once hot, add the fenugreek seeds. Let them sizzle for a few seconds.
  3. Add the chopped onions to the pot and sauté until they turn golden brown.
  4. Add the chopped garlic and grated ginger to the pot and sauté for another minute, until the raw smell disappears.
  5. Add the turmeric powder, cumin powder, coriander powder, chili powder (if using), bay leaves, and thyme to the pot. Sauté for a minute, until the spices are well-blended with onions.
  6. Add the soaked and drained beans to the pot. Sauté for a couple of minutes, until all beans are well coated with the spice mixture.
  7. Add salt to taste, then pour in the water. Increase the heat to high and bring the mixture to a boil.
  8. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1-2 hours, or until all beans are tender and the soup has thickened to your liking.
  9. Check and adjust the seasoning if necessary. Garnish with fresh coriander before serving.

Tools for making

Recipe variations

  • Use different types of beans or legumes, such as red kidney beans, black beans, or mung beans, to create a unique flavor profile.
  • Add vegetables like carrots, potatoes, or spinach to make the dish more hearty and nutritious.
  • Experiment with different spices and herbs like cumin seeds, coriander seeds, or garam masala to enhance the flavor.
  • Add coconut milk or cream for a creamy variation of Kwati.
  • For a meaty twist, include diced chicken, lamb, or beef while cooking the beans.
  • To make it spicier, increase the amount of chili powder or add chopped green chilies.
  • Serve Kwati with a side of rice or naan bread for a complete meal.
  • Garnish with a squeeze of lemon juice or a dollop of yogurt for a tangy twist.
  • For a smoky flavor, consider adding a pinch of smoked paprika or chipotle powder.

Recipe overview

Discover the taste of Nepal with this traditional Kwati recipe. Kwati, a mixed soup of nine types of sprouted beans, is a popular dish in Nepalese cuisine, particularly celebrated during the festival of Gun Punhi, the full moon day in the month of Shrawan. This nutritious, high-protein soup is not only hearty and flavorful, but also carries a significance in Nepalese culture, symbolizing the nine planets and the protection they offer.

In this recipe, we'll guide you through the process of preparing Kwati at home. You'll start by soaking a mix of beans overnight, then sautéing them with a blend of aromatic spices before slowly simmering to perfection. The result is a thick, satisfying soup that's not only a delight for your tastebuds, but also a nutritious addition to your meals. Enjoy this warming, wholesome dish any time of the year and bring a piece of Nepalese tradition to your table.

Common questions

  1. Can I use canned beans instead of dried beans?
    No, it is recommended to use dried beans for this recipe as they provide a better texture and flavor.
  2. Do I need to soak the beans?
    Yes, soaking the beans overnight helps to soften them and reduce the cooking time.
  3. Can I use different types of beans?
    Yes, you can customize the bean combination according to your preference, but make sure to use a variety of beans for the authentic flavor of Kwati.
  4. Can I add meat or vegetables to the recipe?
    Absolutely! Kwati is traditionally a vegetarian dish, but you can enhance the flavor by adding meat or vegetables of your choice.
  5. How long does it take to cook Kwati?
    The cooking time can vary, but it usually takes around 1-2 hours for the beans to become tender and the soup to thicken.
  6. Can I adjust the spice levels?
    Yes, you can adjust the spices according to your taste preferences. Feel free to increase or decrease the amount of chili powder or omit it entirely.
  7. Can I make Kwati in advance?
    Yes, Kwati tastes even better the next day. You can make it in advance and store it in the refrigerator for up to 3 days.
  8. What can I serve with Kwati?
    Kwati is often served with steamed rice, roti, or bread. You can also enjoy it on its own as a hearty soup.

Serving dishes and utensils

  • Large Pot - A large pot with a lid is essential for simmering the beans and making the soup.
  • Vegetable Chopper - A vegetable chopper can be handy for finely chopping the onions, garlic, and ginger.
  • Grater - A grater is needed for grating the ginger.
  • Measuring Cups - Measuring cups are useful for accurately measuring the lentils, chickpeas, and other ingredients.
  • Measuring Spoons - Measuring spoons are needed to measure the spices, such as turmeric powder, cumin powder, etc.
  • Wooden Spoon - A wooden spoon is great for stirring the beans and spices while they cook.
  • Soup Ladle - A soup ladle will help in serving the hot Kwati soup.
  • Bowls - Large bowls are needed for serving the Kwati soup.
  • Garnishing Sprigs - Fresh coriander sprigs can be used for garnishing the Kwati soup.

Origin stories

Kwati, a hearty, nourishing soup made from a blend of nine different legumes, is a traditional Nepalese dish typically served during the festival of Gun Punhi, the full moon day in the month of Shrawan or Bhadra (July or August in the Gregorian calendar). The festival, which marks the end of the monsoon season and the beginning of the harvest season, sees households across Nepal preparing and relishing this delectable soup. The name 'Kwati' itself stems from two Newari words, 'kwā' (hot) and 'ti' (soup), embodying the warmth this dish brings. It is believed that consuming Kwati on this auspicious day imparts strength and vitality, helping to bolster health for the hard work of the harvest season ahead. The variety of legumes gives the soup a complex flavor profile, making it a cherished dish not only during the festival but all year round. Hence, every bowl of Kwati is not just a meal but a celebration of the rich agricultural heritage of Nepal.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.