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Kya Baat Hai, Doston! Let’s Cook Kwati – A Bowlful of Himalayan Love!

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Chef Curry Do’pyaza

Kya Baat Hai, Doston! Let’s Cook Kwati – A Bowlful of Himalayan Love!

Namaste and Tashi Delek, my lovely food-loving friends! Chef Curry Do’pyaza here, back in your kitchens with a hearty recipe straight from the beautiful hills of Nepal: Kwati!

For my Nepali brothers and sisters, you already know the magic of this dish. But for the rest of you, prepare to be amazed by this incredibly flavorful and nutritious mixed bean soup.

Kwati isn’t just food; it’s a tradition. You’ll find it simmering in homes, especially during Janai Purnima, the sacred thread festival. It’s a time for cleansing, renewal, and celebrating the bounty of nature. Kwati, packed with sprouted beans, perfectly embodies this spirit. Think of it as a warm hug in a bowl, perfect for those chilly monsoon evenings.

A Little Kwati History Lesson

Kwati has been around for centuries, passed down through generations. The Newari community of Nepal is particularly known for their love of this dish. It’s believed that the sprouting process makes the beans easier to digest and unlocks even more nutrients. Smart, right? Our ancestors knew a thing or two about good food!

Ready to Cook? Here’s What You Need!

Preparation Time: 20 minutes (plus overnight soaking for the beans)
Cooking Time: 60-75 minutes

Ingredients:

  • 1 cup Gahat (Horse Gram)
  • 1/2 cup Masyang (Black Lentil)
  • 1/2 cup Bodi (Black-Eyed Peas)
  • 1/2 cup Rajma (Kidney Beans)
  • 1/2 cup Chana (Chickpeas)
  • 1/2 cup Mung (Green Gram)
  • 1/4 cup Bhatmas (Soybeans)
  • 1 large Pyaaz (Onion), finely chopped
  • 2-3 Hari Mirch (Green Chilies), slit lengthwise (adjust to your spice level!)
  • 1 inch Adrak (Ginger), grated
  • 4-5 cloves Lasan (Garlic), minced
  • 1 tsp Jeera (Cumin Seeds)
  • 1/2 tsp Haldi (Turmeric Powder)
  • 1 tsp Dhania Powder (Coriander Powder)
  • 1/2 tsp Garam Masala
  • 2 tbsp Tel (Cooking Oil) – Mustard oil is traditional, but any oil works
  • Salt to taste
  • Fresh Dhania Patta (Cilantro), chopped for garnish

Important Note: Sprout the beans for 2-3 days before cooking. This is the key to Kwati! Simply soak each bean type separately in water overnight. Drain the water, rinse the beans, and keep them in a damp cloth or container. Repeat this process for a couple of days until you see small sprouts emerging.

Let’s Get Cooking! Step-by-Step

  1. The Tadka Magic: Heat the oil in a large pot or pressure cooker. Add the cumin seeds and let them sizzle.
  2. Aromatic Base: Add the chopped onion and sauté until golden brown. Then, toss in the grated ginger, minced garlic, and slit green chilies. Cook for another minute until fragrant. This is where the delicious aromas start to fill your kitchen!
  3. Spice Up the Party: Add the turmeric powder, coriander powder, and garam masala. Sauté for 30 seconds, being careful not to burn the spices.
  4. Bean Bonanza: Add all the sprouted beans to the pot. Stir well to coat them with the spices.
  5. Water Works: Add about 6-8 cups of water, enough to cover the beans generously. Add salt to taste.
  6. Cooking Time:
    • Pressure Cooker: Close the lid and cook for 4-5 whistles on medium heat. Let the pressure release naturally.
    • Pot on Stovetop: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 60-75 minutes, or until the beans are tender. Stir occasionally and add more water if needed.
  7. Final Flourish: Once the beans are cooked, gently mash some of them with the back of a spoon to thicken the soup.
  8. Garnish and Serve: Garnish with fresh cilantro. Serve hot and enjoy!

Chef Curry’s Top Tips for Kwati Perfection

  • Sprouting is Key: Don’t skip the sprouting process! It makes the beans easier to digest and enhances their flavor.
  • Spice It Up (or Down): Adjust the amount of green chilies to your preference. Kwati can be mild or fiery!
  • Slow and Steady Wins the Race: Simmering the soup slowly allows the flavors to meld together beautifully.

Kwati Your Way: Cooking Variations

  • Slow Cooker/Crockpot: Combine all ingredients in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
  • Instant Pot: Use the pressure cooker setting. Cook for 25-30 minutes, followed by a natural pressure release.
  • Microwave: Not recommended as the beans need long cooking time for best flavor and texture.
  • Air Fryer: Not suitable for this recipe.
  • Oven: Not suitable for this recipe.

Nutritional Powerhouse

Kwati is a fantastic source of protein, fiber, vitamins, and minerals. It’s a complete and nourishing meal in itself! It’s packed with essential amino acids, making it a great choice for vegetarians and vegans.

Serving Suggestions

  • Enjoy Kwati as a hearty soup on its own.
  • Serve it with steamed rice or roti for a more substantial meal.
  • A dollop of ghee (clarified butter) adds richness and flavor.
  • A squeeze of lemon juice brightens up the flavors.

Ab Chaliye, Let’s Get Cooking!

So there you have it, my friends! A simple yet incredibly delicious recipe for Kwati. I urge you to try this dish at home. Gather your ingredients, put on some good music, and let the aromas of India and Nepal fill your kitchen. Cook with love, share with your loved ones, and experience the magic of Kwati!

Happy Cooking, and until next time, stay spicy!