Entree: Nepal – Himalayan Nepal – क्वाटी ➤ Kwati (Hearty Nepalese mixed-sprouted-bean stew traditionally eaten during festivals)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 5 min

Total 1 hr 25 min

Ingredients

- 2 cups (about 400 g) mixed sprouted beans (mung, black gram, chickpeas, kidney beans, adzuki, cowpeas; sprouted and rinsed)
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 medium onions, finely chopped, approx. 8 oz (225 g)
- 6 cloves garlic, minced, approx. 1.2 oz (35 g)
- 2 tbsp (30 g) fresh ginger, grated
- 2 medium tomatoes, chopped, approx. 10 oz (285 g)
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) Kashmiri chili powder or paprika (adjust to taste)
- 1 bay leaf
- 6 cups (1.4 L) water or enough to cover and simmer the beans
- 1 cup (240 ml) plain yogurt, whisked (optional for creaminess)
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tbsp (6 g) dried jimbu or 2 tbsp (6 g) fresh chopped green chilies (optional Himalayan herb or extra heat)
- 2 tbsp (30 g) chopped roasted peanuts for garnish (optional)

Instructions

1. In a large pot, heat oil or ghee over medium heat. Add chopped onions and sauté until golden brown, about 8–10 minutes.
2. Add minced garlic and grated ginger; cook 1–2 minutes until fragrant. Stir in ground coriander, cumin, turmeric, and chili powder and toast for 30 seconds.
3. Add chopped tomatoes and the bay leaf; cook until tomatoes soften and oil separates, about 5 minutes.
4. Add the sprouted beans and pour in 6 cups (1.4 L) of water. Bring to a boil, then reduce heat and simmer gently, covered, for 45–60 minutes until beans are tender and stew has thickened. Stir occasionally and add water if necessary.
5. If using, whisk in the yogurt a little at a time while stirring to avoid curdling; simmer 5 more minutes to meld flavors. Adjust salt to taste.
6. Stir in chopped cilantro and jimbu or green chilies if using. Remove the bay leaf.
7. Ladle hot kwati into bowls, garnish with roasted peanuts if desired, and serve with steamed rice or flatbread.