Kwati (Nepali Nine-Bean Sprouted Soup)

Method

1. 1

   Two days ahead, soak the black-eyed peas, split peas and lentils, drain, and leave in a covered colander at room temperature, rinsing twice a day, until short white sprouts appear.

   💡 Sprouting is what makes kwati taste like kwati — the canned beans round out the mix but shouldn't replace all of it.

2. 2

   Simmer the sprouted beans with the canned chickpea, kidney bean, turmeric and 1.2 liters of water until fully tender, about 30 minutes.

3. 3

   Heat the vegetable oil, sizzle the cumin seeds and dried chilies, then add the garlic and ginger and cook until golden.

4. 4

   Add the onion to the tempering and cook until soft, then stir the whole tempering into the beans.

5. 5

   Season with salt and simmer 10 more minutes to let the flavors marry, then ladle out finished with cilantro — kwati should be thick enough to eat with a spoon, not drink.