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Kwati
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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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 sautรฉ until softened and translucent, about 5-7 minutes.
- 3
Add grated ginger and minced garlic to the pot. Sautรฉ 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โSprouting the beans is crucial for the authentic taste and texture of Kwati. Start sprouting them at least 2-3 days in advance.
- โYou can adjust the types of beans based on availability, but aim for a variety for complexity.
- โFor a richer flavor, use ghee instead of vegetable oil.
- โServe hot with rice, roti, or as a standalone hearty soup.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.