Kwati

Ingredients

Mixed beans (mung beans, black eyed peas, etc.)

2 cups

Water

4 cups

Ghee (clarified butter)

2 tablespoons

Onion, finely chopped

1 medium

Garlic, minced

4 cloves

Ginger, grated

1 inch piece

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Red chili powder

1/2 teaspoon

Salt

to taste

Cilantro, finely chopped

2 tablespoons

Lemon juice

1 tablespoon

Instructions

1. Rinse the mixed beans and soak them in plenty of water overnight. Drain and rinse again before cooking.
2. In a pressure cooker, combine the soaked beans and 4 cups of water. Secure the lid and cook under pressure for 15 minutes or until the beans are tender.
3. While the beans are cooking, heat the ghee in a separate large pot over medium heat. Add the finely chopped onion and sauté until it turns a beautiful golden brown color.
4. Add the minced garlic and grated ginger to the pot, stirring frequently. Cook for another 2 minutes until they release their aromatic flavors.
5. Stir in the cumin, coriander, turmeric, and red chili powders, and salt. Cook for a minute until the spices are well combined.
6. Pour the cooked beans along with the water from the pressure cooker into the spice mixture. Stir well to combine and bring the soup to a boil.
7. Reduce the heat to low and let the soup simmer for 30 minutes, allowing the beans to absorb the flavors from the spices.
8. Just before serving, garnish the soup with chopped cilantro and a drizzle of fresh lemon juice to add a burst of freshness.
9. Serve the Kwati hot, allowing the comforting warmth and rich flavors to take over your senses. Enjoy this traditional Nepalese delicacy!