Description
Meaning 'Hot (Tati) Beans (Kwa)' in Nepali, a highly nutritious thick soup simmering 9 types of sprouted mixed beans with spices. A traditional Newari dish mandatorily eaten on the 'Janai Purnima' festival to heal summer fatigue and pray for health; akin to Japan's Seven Herb Porridge.
Restaurants serving Kwati
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- 9-sprouted bean mix
- Ghee
- Jwano(Ajwain)
- Garlic
- Ginger
- Tomato
Instructions
- [Authentic Recipe]
- [Sprouting]: Soak
- dry beans (mung, black-eyed, chickpea, soy, lentil etc.) in water for days until tiny 'sprouts' appear (explodes nutritional value).
- [Tempering]: Burn Jwano (Ajwain), garlic, and ginger in ghee for aroma.
- [Simmer]: Pressure cook sprouted beans, tomatoes, and spices until meltingly soft.
Learn more Spice, substitutes, tips
Key spices
Jwano(Ajwain seeds)、Turmeric、Ghee
Substitutes at Japanese supermarkets
Combine 'Canned Mixed Beans' and 'Sprouted Soybeans' (from salad corner) and boil with curry powder
Pairing
Rice / Roti / Sel Roti(Fried Doughnut)
Trivia
The biggest flavor key is 'Jwano' (Ajwain), a spice with intense cooling notes like thyme/oregano. Essential for bean dishes as it aids digestion and regulates the stomach as medicine.
Eating tips & etiquette
Slurp the hot soup while enjoying the different fluffy and popping textures of the 9 beans. On festivals or cold days, this soup warms the body from the core.
Allergen
Soy, Dairy (if using ghee)