Kwati (Nepalese Festive Nine-Bean & Sprouted Pulse Himalayan Broth) – Authentic Nepal Recipe
Rich, protein-packed Kathmandu Valley festival stew tempered with aromatic seeds and fresh ginger.
- Country of Origin
- 🇳🇵 Nepal (South Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Chickpeas, Black-eyed peas, Kidney beans, Ajwain (carom) or cumin seeds, Ginger
Ingredients for Kwati (Nepalese Festive Nine-Bean & Sprouted Pulse Himalayan Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) chickpeas, prepped into bite-sized pieces
- 1.5 cups black-eyed peas, washed and trimmed
- 1 cup kidney beans
- 1 medium onion and 3 cloves garlic, finely minced with ajwain (carom) or cumin seeds
- 1.5 tbsp traditional Nepal seasoning (ginger, garlic, turmeric, garam masala)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and ajwain (carom) or cumin seeds for 3–4 minutes until fragrant.
- Stir in ginger, garlic, turmeric, garam masala and toast for 45 seconds to release the essential oils of Nepal's kitchen.
- Add chickpeas and black-eyed peas, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in kidney beans, adjust seasoning, and ladle steaming hot into deep bowls.