How to Make Nepali Kwati — Traditional Mixed Bean Soup Recipe

What Is Kwati?

Kwati (क्वाती) is one of Nepal’s most celebrated traditional soups — a richly spiced, slow-cooked broth made from nine different sprouted beans and lentils. The word ‘kwati’ comes from the Newari language: ‘kwa’ meaning hot and ‘ti’ meaning liquid. It is the ceremonial soup of the Nepali festival Janai Purnima (also known as Gunla in Newari tradition), eaten on the full moon day of the month of Shrawan.

Beyond its festival significance, Kwati is a nutritional powerhouse — nine types of beans, sprouted to maximise their nutrients, slow-cooked with Nepali spices into a warming, deeply satisfying soup. It’s gaining recognition internationally as a superfood soup, and for good reason.

The 9 Beans in Kwati

Traditional Kwati uses nine specific sprouted beans:

1. Black-eyed beans (bodi)
2. Green moong dal (seto moong)
3. Black moong (kalo moong)
4. Chickpeas (chana)
5. Yellow field peas (tori dal)
6. White field peas
7. Soybean (bhatmas)
8. Kidney beans (rajma)
9. Black gram / urad dal

Pre-mixed Kwati bean packs are available in South Asian grocery stores. You can also buy them individually and mix your own.

Ingredients for Kwati (Serves 6)

• 400g mixed Kwati beans (nine-bean mix), soaked overnight
• 2 tbsp mustard oil or ghee
• 1 large onion, finely chopped
• 5 garlic cloves, minced
• 1½ inch fresh ginger, grated
• 2 tomatoes, chopped
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp chilli powder
• 1 litre water or vegetable stock
• Salt to taste
• Fresh coriander to garnish
• Pinch of timur (Nepali Sichuan pepper) — optional
• Squeeze of lemon to serve

How to Sprout the Beans (2–3 Days Before)

Sprouting is what makes Kwati special — it dramatically increases the nutritional value and makes the beans more digestible.

1. Soak all nine beans together in cold water overnight (8–12 hours)
2. Drain and rinse well
3. Place in a damp cloth or sprouting jar and leave at room temperature
4. Rinse twice daily with fresh water
5. After 2–3 days, small sprouts will appear — the beans are ready

If you’re short on time, simply soaking overnight (without sprouting) still makes a delicious Kwati — just cook for slightly longer.

How to Make Kwati — Step by Step

Step 1: Par-Cook the Beans

Pressure cook the sprouted beans with 500ml water for 3–4 whistles (or simmer in a pot for 40–45 minutes) until just tender but not mushy. Drain and set aside, keeping the cooking liquid.

Step 2: Make the Masala Base

Heat mustard oil or ghee in a large pot. Add cumin seeds and let them sizzle. Add onion and fry for 8–10 minutes until deep golden. Add garlic and ginger and cook for 2 minutes. Add turmeric, coriander powder, and chilli powder — stir and cook for 1–2 minutes.

Step 3: Add Tomatoes

Add chopped tomatoes and cook for 7–8 minutes until completely broken down and oil separates. This rich masala base is the foundation of your Kwati’s flavour.

Step 4: Add the Beans

Add the par-cooked beans to the masala. Stir well to coat everything in the spiced base. Cook for 3–4 minutes to let the beans absorb the flavours.

Step 5: Add Liquid and Simmer

Add 500–700ml of water (or use the reserved bean cooking liquid for extra flavour and nutrition). Bring to a boil, then reduce to a gentle simmer for 20–25 minutes. The broth should be thick and richly coloured.

Step 6: Finish

Add garam masala and stir through. Season with salt. Add a pinch of timur if using. Simmer for a final 5 minutes. The consistency should be thick like a dal — not watery.

Step 7: Serve

Ladle into bowls and garnish with fresh coriander. Serve with a squeeze of lemon and a side of roti, chiura, or rice. A knob of ghee on top is traditional and delicious.

Why Is Kwati Eaten at Janai Purnima?

Kwati has deep cultural significance in Nepali and Newari tradition. Janai Purnima falls during the monsoon season — a time when the body needs warming, nourishing food after weeks of rain and cold. The nine sprouted beans represent completeness and abundance, and eating Kwati is believed to restore strength and protect health. The soup is prepared in large quantities and shared with family and neighbours.

Is Kwati Healthy?

Kwati is exceptionally nutritious:

• Complete protein: Nine different legumes together provide a complete amino acid profile
• High fibre: Keeps you full and supports digestive health
• Rich in iron and folate: Especially important for vegetarians
• Sprouting increases nutrients: Sprouting boosts vitamin C, B vitamins, and reduces anti-nutrients like phytic acid
• Low fat, high nutrition: One of the most nutrient-dense soups in South Asian cuisine

Kwati Tips

• Sprout if possible: Even 24 hours of sprouting makes a nutritional difference
• Cook beans thoroughly: Undercooked kidney beans in particular can cause digestive discomfort — make sure all beans are fully tender
• Make a big batch: Kwati improves enormously the next day as the flavours meld
• Ghee finishing: A small spoonful of ghee stirred in at serving time adds richness and is traditional in many Nepali households

Where to Buy Kwati Beans and Ingredients in the UK

Mixed Kwati bean packs and individual lentils can be hard to find outside specialist South Asian grocery stores. At MasalaMart we stock a wide range of beans, lentils, and Nepali pantry essentials — including ghee, timur, and mustard oil — delivered across the UK.

Shop Kwati Ingredients at MasalaMart → — free UK delivery on orders over £50.