Kwati is a traditional Nepalese dish which is a thick stew of several kinds of beans. The beans used in this dish are kidney beans, black-eyed peas, chickpeas, soyabean, mung bean, green bean, black bean and white beans. It’s a healthy and wholesome family meal. Kwati is mainly eaten during Janai Purnima/ Rakshya Bhandan in Nepal.
Nepali Beans Stew – Kwati
- 2 cups dry mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans)
- 500 gms Mutton, diced into small pieces
- 1 tsp Fennel seeds ( Sauf)
- 1 tsp Cumin seeds ( zeera)
- 1 tsp Black Mustard seeds ( Rai)
- 1 tsp Lovage seeds (Ajwain / Jwano)
- 1 Medium Onion, 5 cloves Garlic and 1″ Ginger - Made into a paste
- 4-5 Medium Tomatoes
- 1 tsp Coriander Powder ( Dhania)
- 1 tsp Cumin Powder ( Zeera)
- 1 tsp Turmeric Powder ( Haldi)
- 1 tsp Red Chilli Powder
- 4 tbsp Mustard Oil
- Salt to Taste
- In a large bowl , soak the beans overnight. The mix of beans is quite colorful
- Drain the water and keep aside (Some people also keep it for 2-3 days till it sprouts ! You can try it too )
- Heat the oil in pressure cooker and add the cumin seeds, black mustard seeds, fennel seeds and lovage seeds. When the seeds start spluttering, then add the onion-ginger-garlic paste and fry for 3-4 minutes.
- Add the diced mutton pieces and stir fry for couple of minutes till the meat becomes light brown.
- Add the sprouted mixed beans, cumin powder, chilli powder, turmeric, coriander powder and salt and mix well and fry for 5 mins till the meat and beans are nicely coated with all the masalas.
- Add the chopped tomatoes and cook for another 2-3 mins. Then add 5 cups of water to the cooker and pressure cook for 20-25 mins ( you can make this recipe in open dish but it takes longer to cook the beans ) .
- Release the steam and check that the beans are cooked till they are tender. At this point of time, most of the water would have dried up. Add about 2 cups of warm water and boil it for couple of minutes till you get the desired consistency. Depending upon your preference, the soup can be made thicker or thinner.
- Garnish with chopped green onions and serve with rice.