Kwati is a cherished traditional dish from the Newari community of Nepal, deeply rooted in cultural and seasonal significance. It’s particularly popular during the festival of Janai Purnima, which usually falls in the monsoon season. Kwati is a nutritious stew made from a mix of nine different types of sprouted beans, and it is valued not only for its taste but also for its health benefits.
Ingredients and Nutritional Value
Kwati is a blend of nine types of beans, each contributing unique flavors, textures, and nutrients:
- Black gram (Mas)
- Green gram (Mung)
- Chickpeas (Chana)
- Field peas (Sano Kerau)
- Soybeans (Bhatmas)
- Garden peas (Matar)
- Black-eyed peas (Bodi)
- Cowpeas (Lobiya)
- Lentils (Masoor)
These beans are rich in proteins, vitamins, and minerals, making Kwati a powerhouse of nutrition. The sprouting process increases the bioavailability of nutrients and enhances the dish’s digestibility.
Preparation Method
1. Soaking and sprouting
- The beans are immersed in water for an overnight period to allow them to soften.
- They are then drained and left to sprout for 2-3 days, which enhances their nutritional content.
2. Cooking:
- The sprouted beans are boiled until tender.
- A base of onions, garlic, and ginger is prepared, and the boiled beans are added to this mixture.
- Spices such as turmeric, cumin, coriander, and chili powder are used to season the stew. Some recipes include asafetida (hing) for a distinctive flavor.
3. Final touches:
- Ghee (clarified butter) is often added for richness, and fresh cilantro is sprinkled on top for freshness.
- The dish is typically served hot, often with rice or flatbreads.
Cultural Significance
Kwati is more than just a meal; it symbolizes the harmony of different ingredients coming together, much like the unity within the Newari community. The dish is traditionally prepared during the monsoon season, as it is believed to provide warmth and strength to the body. The combination of sprouted beans is also thought to help in detoxifying the body and boosting immunity, making it an ideal dish for the rainy season when people are more prone to illnesses.
Conclusion
Kwati is a prime example of how traditional foods are not just about sustenance but also about cultural identity, health, and seasonal appropriateness. The dish’s rich blend of flavors, textures, and nutrients makes it a beloved staple during festivals and family gatherings.
