このレシピをあなたの言語に翻訳しています...ページは自動的に更新されます。

Kwati

Name: Kwati
Prep time: PT20 minutes (plus overnight soaking and sprouting)
Cook time: PT45 minutes
Total time: PT1 hour 5 minutes (plus soaking/sprouting)
Yield: 6
Cuisine: Nepal
Ingredients: 2 cups Mixed sprouted beans (e.g., black-eyed peas, chickpeas, soybeans, mung beans, kidney beans, pinto beans, black beans, lentils, green peas. Sprout overnight.); 2 tbsp Vegetable oil or Ghee; 1 medium Onion (finely chopped); 1 inch Ginger (grated); 4 cloves Garlic (minced); 2 medium Tomatoes (pureed); 1/2 tsp Turmeric powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 1/2 tsp Garam masala; to taste Salt; 6 cups Water or Vegetable broth; 1/4 cup Fresh cilantro (chopped, for garnish); 1-2 Green chilies (optional, slit lengthwise)

Nepali Nine-Bean Soup

Kwati is a traditional Nepali soup made from a mixture of nine different types of sprouted beans. It's particularly popular during the Janai Purnima festival and is known for its nutritional value and hearty, comforting taste.

準備時間20 minutes (plus overnight soaking and sprouting)

調理時間45 minutes

合計時間1 hour 5 minutes (plus soaking/sprouting)

分量6

難易度Medium

オリジナル· Feb 8

あなたのバージョンを作る

👨‍🍳 作り方

1
Rinse the sprouted beans thoroughly and set aside. Ensure they are well-sprouted for best texture and flavor.
2
Heat oil or ghee in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and translucent, about 5-7 minutes.
3
Add grated ginger and minced garlic to the pot. Sauté for another minute until fragrant.
4
Stir in the pureed tomatoes, turmeric powder, cumin powder, coriander powder, and garam masala. Cook for 5-7 minutes, stirring occasionally, until the tomato mixture thickens and the oil starts to separate.
5
Add the rinsed sprouted beans to the pot. Stir well to coat them with the spice mixture. Cook for 2-3 minutes.
6
Pour in the water or vegetable broth. Add salt to taste and the optional green chilies. Bring the soup to a boil.
7
Once boiling, reduce the heat to low, cover the pot, and simmer for at least 30-40 minutes, or until the beans are tender. Stir occasionally to prevent sticking.
8
Taste and adjust seasoning if necessary. If the soup is too thick, add a little more water or broth. If too thin, simmer uncovered for a few more minutes.
9
Ladle the Kwati soup into bowls. Garnish generously with fresh chopped cilantro before serving.

調理履歴を記録する

💡 プロのコツ

✓Sprouting the beans is crucial for the authentic taste and texture of Kwati. Start sprouting them at least 2-3 days in advance.
✓You can adjust the types of beans based on availability, but aim for a variety for complexity.
✓For a richer flavor, use ghee instead of vegetable oil.
✓Serve hot with rice, roti, or as a standalone hearty soup.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add cubed potatoes or other root vegetables for a more substantial soup.
Include a bay leaf during simmering for added aroma.
A pinch of asafoetida (hing) can be added with the onions for digestive benefits and flavor.