Kwati (Mixed Bean Stew)

Kwati (Mixed Bean Stew) is a traditional Nepali dish, often made during Janai Purnima, a festival celebrated in Nepal. It is a hearty and nutritious stew made from a mix of nine different types of sprouted beans.

Ingredients:

• Mixed Beans (Kwati) – 2 cups (The mix usually includes black gram, green gram, chickpeas, field peas, cowpeas, soybeans, rice beans, and kidney beans. You can find a pre-mixed pack in Nepali grocery stores.)
• Ghee (clarified butter) – 2 tbsp
• Cumin seeds – 1 tsp
• Mustard seeds – 1 tsp
• Fenugreek seeds – ½ tsp
• Bay leaves – 2
• Asafoetida (hing) – a pinch
• Onion – 1 medium, finely chopped
• Ginger-garlic paste – 1 tbsp
• Turmeric powder – ½ tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Red chili powder – 1 tsp (adjust to taste)
• Tomatoes – 2 medium, finely chopped
• Salt – to taste
• Water – 5-6 cups
• Fresh coriander leaves – for garnish
• Lemon wedges – for serving

Instructions:

1. Soak the Beans:
   • Rinse the mixed beans thoroughly and soak them in water for 8-10 hours or overnight. After soaking, drain the water and leave the beans to sprout for 1-2 days, rinsing them occasionally to keep them moist.
2. Cook the Sprouted Beans:
   • In a large pot or pressure cooker, add the sprouted beans and water. If using a pressure cooker, cook for about 5-6 whistles. If using a pot, simmer until the beans are tender, which may take around 30-40 minutes.
3. Prepare the Masala:
   • Heat ghee in a pan over medium heat. Add cumin seeds, mustard seeds, fenugreek seeds, and bay leaves. Let them crackle for a few seconds.
   • Add a pinch of asafoetida, followed by the chopped onions. Sauté the onions until they turn golden brown.
   • Stir in the ginger-garlic paste and cook for another 2-3 minutes until the raw smell disappears.
4. Add the Spices:
   • Add turmeric powder, coriander powder, cumin powder, and red chili powder. Stir the spices for a minute, ensuring they don’t burn.
   • Add the chopped tomatoes and cook until they soften and release oil, making a thick masala.
5. Combine Beans and Masala:
   • Add the cooked beans along with their cooking water to the masala. Stir well to combine. If the stew is too thick, you can add more water to reach your desired consistency.
   • Season with salt and let the kwati simmer for 10-15 minutes on low heat, allowing the flavors to meld together.
6. Garnish and Serve:
   • Garnish the kwati with freshly chopped coriander leaves.
   • Serve hot with steamed rice or on its own with a wedge of lemon for added freshness.

Enjoy your hearty and nutritious Kwati!