Kwati from Nepal

[Guest guest]

I have been chatting with a vegan from Nepal for a while. They are

now having a festival

(http://www.nepalnews.com.np/archive/2004/aug/arc_aug04_40.htm#9 to

see a story) which includes the eating of Kwati, a nine bean soup

with sprouted soy beans as one of the ingredients. I have had soups

like this, and they do indeed feel very able to keep diseases away.

I found a recipe for Kwati:

 

2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya

beans, mung beans, green beans, black beans, white beans)

1/2 teaspoon jwanu (lovage seeds)

1 teaspoon fennel seeds

1 teaspoon mustard seeds

1 tablespoon curry powder

1 tablespoon garlic, minced

1 tablespoon ginger, minced

3 fresh red chilies, minced

1/2 teaspoon turmeric

2 cups onion, chopped

2 cups chopped tomatoes

2 cups red bell pepper, chopped

4 cups broth or water

3 tablespoons cooking oil

Salt and Pepper

2 tablespoons cilantro, finely chopped for garnish

 

In a large bowl with water soak beans overnight. Drain the water and

wash the beans. Cover the bowl and set it in a warm place to allow

sprouting. It takes about 2-3 days depending on the desired length

of sprouts.

 

Heat oil in a saucepan. Fry jwanu, fennel seeds, and mustard seeds

until light brown. Add three cups of sprouted beans and fry for two

minutes over medium heat. Add chopped onions, chili, curry powder,

garlic, ginger, turmeric, salt, and pepper. Mix to coat the sprouted

beans well, for about two minutes. Add tomatoes, chopped red bell

pepper and broth to the beans' mixture. Season with salt and

pepper. Bring to a boil and let simmer on low heat until the

sprouts are tender and the desired consistency of the soup has been

achieved. Garnish with chopped cilantro. Serve with rice.

 

Elsewhere I found instructions to sprout the soy beans for a longer

time, like 7 to 9 days. I would also rather use my own curry blend

to make sure the spices are very fresh. This is a good recipe to

adapt to mass feedings, like maybe a Food Not Bombs soup and bread

meal.

 

If you check out the www.nepalnews.com site, you might also notice

that Nepal is having some civil strife. My friend is separated from

his family because of this, yet he is still working to expand on his

skills, taking a course in graphic design. He needs help to get a

computer for this course, so I would like to put it out there to

anyone who might know of a free computer or might be able to help

him buy his computer, which he is estimating to be $700. His email

address is: beautifulnepal32.

[Guest guest]

Super interesting - thank you. Quick question, though: green beans the

vegetable or a green dried bean that I can't think of right now? Do you suppose

my Indian supermarket will have lovage seeds? I sure hope so.

Beth

 

Tom <antipreophogistiii wrote:

I have been chatting with a vegan from Nepal for a while. They are

now having a festival

(http://www.nepalnews.com.np/archive/2004/aug/arc_aug04_40.htm#9 to

see a story) which includes the eating of Kwati, a nine bean soup

with sprouted soy beans as one of the ingredients. I have had soups

like this, and they do indeed feel very able to keep diseases away.

I found a recipe for Kwati:

 

2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya

beans, mung beans, green beans, black beans, white beans)

1/2 teaspoon jwanu (lovage seeds)

1 teaspoon fennel seeds

1 teaspoon mustard seeds

1 tablespoon curry powder

1 tablespoon garlic, minced

1 tablespoon ginger, minced

3 fresh red chilies, minced

1/2 teaspoon turmeric

2 cups onion, chopped

2 cups chopped tomatoes

2 cups red bell pepper, chopped

4 cups broth or water

3 tablespoons cooking oil

Salt and Pepper

2 tablespoons cilantro, finely chopped for garnish

 

In a large bowl with water soak beans overnight. Drain the water and

wash the beans. Cover the bowl and set it in a warm place to allow

sprouting. It takes about 2-3 days depending on the desired length

of sprouts.

 

Heat oil in a saucepan. Fry jwanu, fennel seeds, and mustard seeds

until light brown. Add three cups of sprouted beans and fry for two

minutes over medium heat. Add chopped onions, chili, curry powder,

garlic, ginger, turmeric, salt, and pepper. Mix to coat the sprouted

beans well, for about two minutes. Add tomatoes, chopped red bell

pepper and broth to the beans' mixture. Season with salt and

pepper. Bring to a boil and let simmer on low heat until the

sprouts are tender and the desired consistency of the soup has been

achieved. Garnish with chopped cilantro. Serve with rice.

 

Elsewhere I found instructions to sprout the soy beans for a longer

time, like 7 to 9 days. I would also rather use my own curry blend

to make sure the spices are very fresh. This is a good recipe to

adapt to mass feedings, like maybe a Food Not Bombs soup and bread

meal.

 

If you check out the www.nepalnews.com site, you might also notice

that Nepal is having some civil strife. My friend is separated from

his family because of this, yet he is still working to expand on his

skills, taking a course in graphic design. He needs help to get a

computer for this course, so I would like to put it out there to

anyone who might know of a free computer or might be able to help

him buy his computer, which he is estimating to be $700. His email

address is: beautifulnepal32.