Kwati (Nepali Mixed Bean Sprout Stew)

🛒 Ingredients

• #Mixed Sprouted Beans (choose 7–9 varieties, approx. ½ cup each dried = ~1½ cups sprouted):
• Black gram (urad) beans.. Mung beans (green gram)
• Chickpeas.. Black kidney beans.. Red kidney beans
• Soybeans.. Cowpeas / black‑eyed peas
• Lentils (brown or green).. Broad beans or any local bean variety
• #For the Stew Base:;
• 2 medium onions, finely chopped.. 2 medium tomatoes, chopped
• 1 tbsp fresh ginger, grated.. 3–4 cloves garlic, minced
• 1 tsp cumin seeds.. ½ tsp turmeric powder
• 1 tsp cumin powder.. 1 tsp coriander powder
• ½ tsp chilli powder (adjust to taste).. 4–5 cups water or vegetable stock
• 2 tbsp oil (mustard oil is traditional).. Salt, to taste
• #For Garnish:
• Fresh coriander leaves, chopped
• Thinly sliced radish and spring onion (as shown in photo)
• Lemon or lime wedge (optional)

👩‍🍳 Instructions

1. 1

   Sprout the beans first: Mix your chosen dried beans together, rinse well, and soak in plenty of water overnight. Drain thoroughly, place in a clean bowl or sprouting jar, cover with a clean cloth, and keep in a warm, dark place. Rinse and drain them with cool water twice a day — morning and evening — until tiny white sprouts appear (usually 2–3 days). Once sprouted, rinse well and set aside.

2. 2

   Prepare the base: Heat the oil in a large pot over medium heat. Add the cumin seeds and let them sizzle and release their aroma for about 30 seconds. Add the chopped onions and sauté for 6–8 minutes until soft and golden. Add the grated ginger and minced garlic, and cook for another 1–2 minutes until fragrant — take care not to burn the garlic.

3. 3

   Cook the tomatoes & spices: Add the chopped tomatoes, turmeric, cumin powder, coriander powder, chilli powder, and salt. Stir well and cook for 6–8 minutes until the tomatoes soften completely and form a thick, rich masala paste that begins to separate from the oil.

4. 4

   Simmer the stew: Add all the sprouted beans to the pot and stir thoroughly to coat them in the spiced tomato mixture. Pour in the water or vegetable stock and bring to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 30–40 minutes — stirring occasionally — until the beans are tender but still hold their shape, and the broth has thickened to a rich, creamy consistency.

5. 5

   Adjust & serve: Taste and add more salt or seasoning if needed. The stew should be thick, hearty, and deeply flavourful. Ladle into bowls, garnish generously with fresh coriander leaves, thin slices of radish and spring onion, and a squeeze of fresh lemon or lime juice if you like a bright, tangy finish. Traditionally served hot with steamed rice or flatbread! 🍚✨