Entree: Nepal – Himalayan Nepal – क्वाटी ➤ Kwati (Hearty Nepalese mixed-sprouted-bean stew traditionally eaten during festivals)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 5 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

14 1/8 oz (400 g) mixed sprouted beans (mung beans, black gram, chickpeas, kidney beans, adzuki beans, and cowpeas), rinsed
3 tbsp (45 ml) vegetable oil
2 medium onions, finely chopped (about 7 7/8 oz (225 g))
6 cloves garlic, minced (about 1 1/4 oz (35 g))
2 tbsp (30 ml) grated fresh ginger (about 1 1/16 oz (30 g))
2 medium tomatoes, chopped (about 10 oz (285 g))
2 tsp (10 ml) ground coriander (about 0.35 oz (10 g))
1 tsp (5 ml) ground cumin (about 0.18 oz (5 g))
1 tsp (5 ml) ground turmeric (about 0.18 oz (5 g))
1 tsp (5 ml) Kashmiri chili powder (about 0.18 oz (5 g))
1 bay leaf
6 cups (1.44 L) water (about 5 7/8 cups (1.4 L)), plus more as needed
1 cup (240 ml) plain whole-milk yogurt (1 cup (240 ml)), whisked
1 tsp (5 ml) salt, or to taste
2 tbsp (30 ml) chopped fresh cilantro (about 0.28 oz (8 g))
2 tbsp (30 ml) chopped roasted peanuts (about 1 1/16 oz (30 g)), optional garnish

Show original ingredient measurements

400 g mixed sprouted beans (mung beans, black gram, chickpeas, kidney beans, adzuki beans, and cowpeas), rinsed
3 tbsp (45 ml) vegetable oil
2 medium onions, finely chopped (about 225 g)
6 cloves garlic, minced (about 35 g)
2 tbsp grated fresh ginger (about 30 g)
2 medium tomatoes, chopped (about 285 g)
2 tsp ground coriander (about 10 g)
1 tsp ground cumin (about 5 g)
1 tsp ground turmeric (about 5 g)
1 tsp Kashmiri chili powder (about 5 g)
1 bay leaf
6 cups water (about 1.4 L), plus more as needed
1 cup plain whole-milk yogurt (240 ml), whisked
1 tsp salt, or to taste
2 tbsp chopped fresh cilantro (about 8 g)
2 tbsp chopped roasted peanuts (about 30 g), optional garnish

Instructions

1. Heat the vegetable oil in a large heavy pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8–10 minutes.
2. Add the garlic and ginger and cook for 1–2 minutes. Stir in the coriander, cumin, turmeric, and chili powder; toast for about 30 seconds.
3. Add the tomatoes and bay leaf. Cook, stirring, until the tomatoes soften and the mixture thickens, about 5 minutes.
4. Add the rinsed mixed sprouted beans and water. Bring to a boil, then cover and simmer gently for 45–60 minutes, stirring occasionally, until the beans are thoroughly tender. Add water during cooking if needed.
5. If using the yogurt, whisk it smooth and stir it gradually into the stew. Simmer gently for 5 minutes without boiling hard. Season with salt to taste.
6. Stir in the cilantro. Remove the bay leaf before serving.
7. Serve hot, with roasted peanuts as an optional garnish. Steamed rice or flatbread may be served alongside.