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Kwati in Australia

Name: Kwati
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Nepali
Ingredients: 2 cups mixed sprouted beans (nine kinds if available: black-eyed peas, mung, chickpea, soybean, kidney, cowpea, field pea, rice bean, garden bean); 1 onion, 4 garlic cloves, 1 tbsp ginger; 1 tsp cumin seeds, 1/2 tsp turmeric, 1 tsp coriander; 1/2 tsp jwano (lovage seeds); 2 tbsp mustard oil or ghee; 2 tomatoes, salt, chilli powder; Water or light stock

Nine-bean sprouted soup of Janai Purnima

1 restaurants serving Kwati across Australia

About Kwati

Kwati is a nutritious soup made from nine varieties of sprouted beans and legumes — traditionally eaten on Janai Purnima and Gun Punhi when families believe it restores strength during the monsoon months. The beans are soaked and sprouted for days before being simmered with cumin, turmeric, garlic and lovage (jwano) seeds. In Australia, kwati appears on restaurant menus and community event catering especially around the August festival season.

How to Make Kwati

Prep: 15 min Cook: 40 min 6 servings ≈ 280 kcal/serving

Ingredients

2 cups mixed sprouted beans (nine kinds if available: black-eyed peas, mung, chickpea, soybean, kidney, cowpea, field pea, rice bean, garden bean)
1 onion, 4 garlic cloves, 1 tbsp ginger
1 tsp cumin seeds, 1/2 tsp turmeric, 1 tsp coriander
1/2 tsp jwano (lovage seeds)
2 tbsp mustard oil or ghee
2 tomatoes, salt, chilli powder
Water or light stock

Instructions

1Soak and sprout the mixed beans for 2–3 days, rinsing twice daily, until small shoots appear.
2Temper mustard oil with cumin, jwano, garlic and ginger.
3Add onion and tomato; cook until soft, then add the sprouted beans, turmeric and spices.
4Cover with water and simmer 30–40 minutes until the beans are tender but hold their shape.
5Serve hot — kwati is eaten as a nourishing soup on its own or with rice.

Recipes vary between households and restaurants — use the listings below to find Kwati made by Nepali cooks near you.