Kwati (soup)

Kwati (soup)

A bowl of Kwati soup

Kwati is a traditional Nepalese soup made from a mixture of nine different types of legumes. It is a popular dish in Nepal, especially consumed during the festival of Janai Purnima, which is celebrated by the Hindu community. The word "kwati" is derived from the Newar language, where "kwa" means hot and "ti" means soup.

Ingredients

Ingredients used in Kwati

Kwati is made using a variety of beans and pulses, which are soaked and sprouted before cooking. The traditional mix includes:

• Black gram (Vigna mungo)
• Green gram (Vigna radiata)
• Chickpeas (Cicer arietinum)
• Field peas (Pisum sativum)
• Soybeans (Glycine max)
• Kidney beans (Phaseolus vulgaris)
• Cowpeas (Vigna unguiculata)
• Lentils (Lens culinaris)
• Mung beans (Vigna radiata)

These beans are soaked overnight and allowed to sprout for a couple of days, which enhances their nutritional value and makes them easier to digest.

Preparation

Mixed beans used in Kwati

The preparation of Kwati involves several steps:

1. Soaking and Sprouting: The beans are soaked in water overnight. After soaking, they are drained and left to sprout for 2-3 days.

2. Cooking: The sprouted beans are boiled until tender. Spices such as turmeric, cumin, coriander, and ginger are added to enhance the flavor. Some recipes also include garlic, onion, and tomato for additional taste.

3. Tempering: A tempering of ghee (clarified butter) with fenugreek seeds, mustard seeds, and asafoetida is prepared and added to the soup for a rich aroma and taste.

4. Serving: Kwati is typically served hot, garnished with fresh coriander leaves. It is often accompanied by rice or roti.

Cultural Significance

Kwati served with rice

Kwati holds a special place in Nepalese culture, particularly during the festival of Janai Purnima. This festival marks the renewal of the sacred thread worn by Hindu men and is a time for family gatherings and feasting. Kwati is believed to provide strength and nourishment, which is why it is consumed during this time.

The dish is also associated with the monsoon season, as the sprouted beans are thought to help ward off colds and boost immunity.

Variations

A variation of Kwati with additional spices

While the traditional recipe for Kwati is widely followed, there are several regional variations. Some versions include additional vegetables such as spinach or pumpkin, while others may incorporate meat or bone broth for added richness.

In urban areas, Kwati is sometimes prepared with modern cooking appliances like pressure cookers to save time.

Related Pages

• Nepalese cuisine
• Janai Purnima
• Legumes
• Soup