Qwati or Kuwaiti

Qwati is a Nepali dish made of beans and lentils. In Nepal, it is especially popular during a festival called Janai Purnima.

In the US, you can use “12 beans” to make qwati.

To prepare this you will need to soak beans in room temperature for 24–48 hours and let them sprout a little. Store in the fridge if you are not able to cook it after 48 hours.

There are many ways to prepare qwati. Here I am using my mom’s recipe.

Ingredients:

12 beans — 2 cups

Fenugreek seeds — 1 teaspoon

Ajwain seeds — 1 teaspoon

Garlic ginger paste — 1 teaspoon

Salt per taste

Cumin powder — 1 teaspoon

Coriander powder — 1 teaspoon

Bay leaf — 1

Direction:

Heat oil in a pan and add bay leaf, fenugreek seeds and ajwain. Add qwati. Then add ginger-garlic paste. Add salt, cumin powder, and coriander powder. Then transfer this in a pressure cooker and add water and cook for 2–3 whistles. Like any other pressure-cooked food, you need to remove heat immediately after 2–3 whistles, or else it will likely overcook. Once cooked, serve the qwati soup with rice or roti.