Kwati (Nepalese Traditional Newari style mixed sprouted legumes soup)

Name: Kwati (Nepalese Traditional Newari style mixed sprouted legumes soup)
Total time: 3600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 Cups Soaked Sprouted Legumes (I used Black Gram, Green Gram, Bengal Gram, Chickpea, Butter Beans, Whole Masoor Dal with skin, Black Beans, Soya Bean and Kidney Beans); 2 Small to Medium Onion Chopped; 1 inch Ginger; 3-4 Garlic Cloves; 1 medium sized Tomato chopped; 3-4 Fresh Chillies; Handful chopped Cilantro and Spring onion; 2-3 tbsps Mustard oil /Tori ko Tel; as per taste Salt/Noon; 1 tsp Cumin powder; 1 tsp Coriander powder; 1/2 tsp Turmeric powder; 3/4 tsp Kashmiri Chilli powder (non spicy); 1/2 tsp Garam Masala powder; 1/2 tsp Phurawne Masala/ Paanch Phoron (mix of whole Methi/Fenugreek seeds, Kalo Jeera/ Nigella seeds, Jeera/Cumin seeds, Saunf/ fennel seeds and Tori/ Sarso / Black Mustard seeds); 1 Bay Leaf; 1 Black Cardamom; 3 Green Cardamom; 3 Cloves; 1 tbsp Ghee (if vegan use Mustard oil); 1 Whole Dry Chilli; 1/2-1 tsp Ajwain /Carom seeds; 1 Generous pinch of Jimbu / Jambu /Faran (skip if not available)

Jibita Khanna @Jibitakhanna

#NW #kwati
In Nepali Newari language KWA means Hot and TI MEANS Soup hence KWATI !
It is especially eaten on Gunhi Punhi ( Janai Purnima ) / on the day of Raksha Bandhan in the Newari community ( one of the ethnic group ) but now popular among other communities of Nepal too. It’s enjoyed even in the hills of Darjeeling and Sikkim (India).
The soup gives warmth and nourishment hence the farmers consume it during the heavy monsoon crop-planting season.
9 types of legumes are mixed, soaked and sprouted for this recipe.
The legumes or Geraguri are Black Gram, Green Gram, chickpea, soya beans, field peas, garden peas, Cow peas, black-eyed peas and kidney beans.
I mix and sprout whatever legumes are available at home sometimes it’s less than 9 and sometimes more.
The tempering with Juwano/ Ajwain and Jimbu ( a type of Nepali Dried herbs like chives ) in Ghew /ghee gives makes it more flavorful, gives warmth with other spices and makes it easy to digest.
My mother used to add small pieces of Whole wheat dough too, so it used to be a whole meal itself but we enjoyed with Ajwain Puri and Methi Puri, this time.
You don’t have to wait for Janai Purnima or rainy season, you can make any day for yourself, just have to plan 2-3 days in advance for the legumes to sprout or just simply make with overnight soaked mixed legumes for nourishment and energy.
If you want to make it VEGAN simply skip the ghee.

Jibita Khanna @Jibitakhanna

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Ingredients

1 hour + soaking +sprouting and prep

4 servings

3 CupsSoaked Sprouted Legumes (I used Black Gram, Green Gram, Bengal Gram, Chickpea, Butter Beans, Whole Masoor Dal with skin, Black Beans, Soya Bean and Kidney Beans)
2Small to Medium Onion Chopped
1 inchGinger
3-4Garlic Cloves
1medium sized Tomato chopped
3-4Fresh Chillies
Handfulchopped Cilantro and Spring onion
2-3 tbspsMustard oil /Tori ko Tel
as per tasteSalt/Noon
1 tspCumin powder
1 tspCoriander powder
1/2 tspTurmeric powder
3/4 tspKashmiri Chilli powder (non spicy)
1/2 tspGaram Masala powder
Whole Spices
1/2 tspPhurawne Masala/ Paanch Phoron (mix of whole Methi/Fenugreek seeds, Kalo Jeera/ Nigella seeds, Jeera/Cumin seeds, Saunf/ fennel seeds and Tori/ Sarso / Black Mustard seeds)
1Bay Leaf
1Black Cardamom
3Green Cardamom
3Cloves
For Tempering
1 tbspGhee (if vegan use Mustard oil)
1Whole Dry Chilli
1/2-1 tspAjwain /Carom seeds
1Generous pinch of Jimbu / Jambu /Faran (skip if not available)

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Steps

1 hour + soaking +sprouting and prep

1

Wash and soak the legumes overnight. Once it soaks, put everything in a damp cheese cloth on a colander with little water in a bowl below and let it sprout for 2-3 days. Damp the cloth and change the water as needed. Before cooking the sprouts gently but thoroughly wash it. (A fistful of everything in total was 400 gms before soaking, so I made only 3 cups of soaked sprouted legumes and rest 4 cups of it I made Kebab, which I will share soon.)
2

If you want pour little water and make a paste of the dried masala/spice powder and salt. In mortar and pestle make a rough paste of ginger, garlic and chillies.
3

Heat mustard oil in a pressure cooker. Add the whole spices and once it crackles, add in the sliced onion and saute it. Add the ginger garlic chilli paste also. Saute for few minutes.
4

Add in the washed and drained sprouted legumes. Give it a mix. Add in the tomato (here I have used frozen tomatoes). Add in the masala paste and give it a good mix and saute it.
5

Add little hot water if needed and saute and cook for few minutes. Add in the chopped cilantro and spring onion too, give it a good mix and add enough hot water to pressure cook the legumes for about 6 whistles on high flame. Put off the flame and let it release its pressure.
6

Once pressure releases, open the cooker and give the cooked legumes a good mix. Check for salt and add hot water as needed if water has completely dried up. Then cook on open pot method for 5-10 minutes. Don’t make it too dry or too runny.
7

Heat ghee in the tempering pan, once heated add in the whole dry chilli, once it starts to change color add in the Ajwain and Jimbu too. Once Ajwain starts crackling pour it on the Kwati, cover for a minute or two and then give it a good mix. Your Kwati is ready to be served. Enjoy by itself or serve it with Puri, Roti, paratha, Chiwda (flattened flaky rice).
8

You can add small flattened whole wheat flour dough after it gets pressure cooked. Add hot water so that at least you can cook the small dough for 20-30 minutes to get it completely cooked and then temper it. In this way it becomes a whole one pot meal.
9

If you want to skip the last tempering, you can add the tempering masala with the whole spices tempering at the initial stage. I love to add at last, as it’s more flavorful ❤️

Tips

1. It’s a rustic style mixed sprouted legumes soup /curry, if you have time, you can slow cook in a pot. The legumes should be cooked well and softened but should be still holding its shape. As I had pressure cooked it so it had become very soft and mushy.
2. Whenever I have excess tomatoes or tomatoes are not being immediately used after purchase I freeze it before it spoils.

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Jibita Khanna @Jibitakhanna

on September 01, 2026 08:23

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.