Kwati

Kwati turns nine kinds of sprouted beans into a hearty, nourishing soup made for rainy days and festival tables.

Ingredients

• 2 cups Mixed beans (black gram, mung, soybean, chickpea, field bean, cowpea, rice bean, garden pea, kidney bean)
• 2 tbsp Ginger, minced
• 1 tbsp Garlic, minced
• 1 Onion, chopped
• 2 Tomato, chopped
• 1 tsp Cumin seeds
• 1/2 tsp Jwano (ajwain)
• 2 tsp Coriander powder
• 1 tsp Turmeric
• 1/2 tsp Timur (Sichuan pepper), ground
• 1 Bay leaf
• 1 Dried red chili
• 3 tbsp Mustard oil
• 1/4 cup Coriander leaves, chopped
• to taste Salt

Steps

1. Serves 4. Soak the mixed beans in plenty of water for 24 hours, drain, then tie them in a damp cloth and keep them somewhere warm for 2-3 days until small sprouts appear. Ready-made sprouts work if you are short of time.
2. Rinse the sprouts and pressure cook them with turmeric, salt and 5 cups of water for about 6 whistles, until even the chickpeas crush easily.
3. Heat the mustard oil until it smokes, then cool it a little before tempering the jwano, cumin, bay leaf and dried chili.
4. Add the onion and cook it golden, then the ginger and garlic. Kwati leans heavily on ginger, which is what makes it warming rather than just hearty.
5. Stir in the coriander powder and the tomato and cook until the tomato breaks down completely.
6. Tip in the cooked sprouts with all their cooking liquor.
7. Simmer uncovered for 20 minutes so the broth thickens and the beans take on the tempering.
8. Finish with timur and coriander leaves and serve hot with rice.

Nutrition

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