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Nepal is an ancient country of pristine landscapes in Southeast Asia, situated between India, Tibet, and China. Due to its wide range of geographical features, it is richly endowed with agro-biodiversity. Nepal is also a melting pot of various cultures, every group having individual traditions and cuisines.
The majority of Nepali citizens are directly involved in some form of agriculture. Although modern farming has been implemented in many places, some prefer to use ancient food-growing techniques that can be highly labor-intensive. For the last several decades, farmers in Nepal have started using more chemical fertilizers and pesticides, with the goal of producing more crops per year. However, organic methods are still favored by most of the locals, especially when farming to feed themselves and their families. I love that it is so easy to find fresh, seasonal, homegrown, farm-to-table vegetables and other produce all year round in Nepal.
The Himalayan region of Nepal covers about 15% of the country's total land area. It also has the smallest population of the three regions due to the cold weather and lower concentration of farmland. Himalaya comprises over 200 peaks that stand over 6,000 meters and includes the highest point in the world, Sagarmatha (now known as Mt. Everest). People of Sherpa descent are the indigenous ethnic group of this zone.
This mountainous region of Himalaya is one of the most popular tourist attractions of Nepal, and yet most of it continues to remain unexplored and uninhabited because of extreme geographical features and harsh climate. Home to some of the most beautiful and rare animals in the world, this region is also blessed with exotic flora not found anywhere else on this earth.
KWATI Mixed Beans
Kwati (sprouted nine-bean soup) is an auspicious Newari dish. It is prepared during the full moon and during the celebration of Janai Purnima, a Hindu festival when Brahman priests change their sacred threads. "Kwa" means hot and "ti" means soup in the Newari language. The spectrum of mixed beans blends to create a truly distinct flavor, paralleling the confluence of diverse cultures that embody Nepal.
SERVES ~ 4COOK TIME ~ 30 minutes
INGREDIENTSKwati bean: 2 cupsRed onion: 2 smallTomato: 9 small
SPICESSunflower oil: 2 tbspCumin seed: 1 tspCumin powder: 1 tbspTurmeric: tspBay leaf: 2 leavesGarlic: 5 clovesGinger: 4 slicesCardamom: 6 clovesClove: 4 budsCinnamon: tspFresh green chili: 3 mediumCilantro: cupSalt: 1 tsp
STEPS1. Wash mixed beans and soak overnight in 4 cups of water. Drain the water next day and put the beans in a cheesecloth or breathable cotton cloth. You can leave them on the countertop or refrigerator for an extra day to get more sprouts. Gently rinse the beans before you start cooking.2. Boil the beans in a pressure cooker with 2 cups of water and teaspoon of salt.3. Once the whistle blows, lower the heat and cook for 7 minutes more. Turn the heat off and let it cool down.4. Heat another pan on medium and add oil. Once the oil is hot, add cumin seeds. Fry for few seconds and then add chopped onion, finely chopped fresh green chilis, and whole bay leaves. Fry until the onion turns golden brown.5. Grind ginger, garlic, cardamom, cinnamon, and cloves with a mortar and pestle. Add to the pan with a tablespoon of water and mix it well.6. Once the spices start changing color in a minute, add turmeric and cumin powder. Fry for few seconds. Add chopped tomatoes and rest of the salt. Mix together well and cover for 2 minutes.7. Remove the lid and add the boiled beans. Stir and simmer on low heat for an additional 5 minutes.8. Add chopped cilantro to the dish for extra flavor. Mouthwatering kwati is now ready to serve!
QUICK TIPS I prefer kwati with roti, but sometimes I eat it with rice and of course some golveda ko achaar on side. When I'm in a rush, I soak kwati overnight and cook them next day. Make it a thick gravy if you are planning to eat it with roti. You can also boil potatoes, carrots, or any other vegetables with kwati if you love the dish and want some variety. Sometimes I add more water to make kwati soup and have some salad on the side for lunch.
INGREDIENT SUBSTITUTIONSMixed beans (kwati): kwati is mixed beans consisting of garden pea, green mung bean, cow pea, red kidney beans, chickpea (chana), soybean, black-eyed peas, black lentils, and fava beans. If you cannot find all of these beans, just substitute with what you have. Mixed beans will still tastes great regardless of the specific beans you use. As a last resort, you can always use the canned beans available at your local grocery.
