Kwati

Name: Kwati
Prep time: 20 min
Cook time: 75 min
Yield: 6
Ingredients: 1 1/2 cups mixed dried beans (mung, black-eyed peas, chickpeas, kidney, and soybeans); 6 cups water; 2 tbsp ghee or oil; 1 tsp cumin seeds; 1 tbsp ginger-garlic paste; 1 tsp ground turmeric; 1/2 tsp chili powder; 2 tomatoes, chopped; 1 tsp ground cumin; 1/2 tsp salt, or to taste; 2 tbsp chopped cilantro

A nourishing soup of nine sprouted beans and spices, simmered for festival mornings — Newari comfort with ancient roots.

⏱ 20 minPrep time

🔥 1 hr 15 minCook time

🍽 6Servings

🏷 Nepalese KitchenCategory

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Kwati is the traditional Newari soup of mixed sprouted beans — traditionally nine kinds, for the nine days of the festival of Gunla. The beans are soaked, sprouted, and simmered with ginger, garlic, and turmeric until the broth turns rich and velvety. It is eaten during the rainy season and on festival mornings, when it is said to give strength and warmth. A pot of kwati is a pot of patience, and it rewards every minute.

Nine-bean broth for the festival month

The soup is thick and hearty, with tender, nutty sprouts suspended in a golden, gently spiced broth. A tempering of ghee, cumin, and dried chilies poured over the top adds a final layer of fragrance. It is rustic, warming, and deeply satisfying — a bowl that feels like a tradition, one spoonful at a time. Serve it with rice or on its own, and do not be surprised if it becomes a winter ritual for you too.

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Step by stepInstructions

Rinse the beans and soak overnight in plenty of water.
Drain, then wrap in a damp cloth and let them sprout for 1 to 2 days, rinsing once a day, until small tails appear. (Or use 3 cups of store-bought mixed sprouts.)
Put the sprouted beans in a pot with the water and bring to a boil. Skim the foam, reduce the heat, and simmer 45 minutes to 1 hour, until the beans are tender.
Add the turmeric, chili powder, tomatoes, ground cumin, and salt and simmer 15 more minutes.
In a small pan, heat the ghee, add the cumin seeds, and cook until they sizzle. Stir in the ginger-garlic paste and cook 30 seconds.
Pour the tempering into the soup, stir, and simmer 2 minutes. Scatter with cilantro and serve hot.

💡 Chef tips & storage

Sprouting takes a couple of days, so plan ahead — or use mixed bean sprouts from the store. The soup thickens as it sits; thin it with hot water when reheating.

Recipe details

Prep20 min

Cook1 hr 15 min

Servings6

CategoryNepalese Kitchen

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Kwati

Nine-bean broth for the festival month

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Kwati

Nine-bean broth for the festival month

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💡 Chef tips & storage

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Recipe details

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