---
title: Kwati (Nepali Nine-Bean Sprouted Soup)
servings: 6
prep time: 20 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/kwati
---

Gather @red kidney bean{1%can}, @black-eyed pea{100%g}, @yellow split pea{100%g}, @red lentil{80%g}, @ground turmeric{0.5%tsp}, @cumin seed{1%tsp}, @dried red chili{2} and @fresh cilantro{2%tbsp}.

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. ~{48%hours}

Simmer the sprouted beans with the canned @chickpea{1%can}, kidney bean, turmeric and 1.2 liters of water until fully tender, about 30 minutes. ~{30%minutes}

Heat the @vegetable oil{2%tbsp}, sizzle the cumin seeds and dried chilies, then add the @garlic{5%clove} and @ginger{20%g} and cook until golden.

Add the @onion{1} to the tempering and cook until soft, then stir the whole tempering into the beans.

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. ~{10%minutes}