Kwati

Traditional mixed beans soup - eaten during Janai Purnima festival

• - 1/2 cup each of 9 different beans/lentils:
• (black beans, chickpeas, soybeans, black-eyed peas, green gram, kidney beans, field beans, rice beans, horse gram)
• - 1 cup onion, chopped
• - 1 cup tomatoes, chopped
• - 1 tablespoon ginger-garlic paste
• - 1 teaspoon turmeric
• - 1 teaspoon cumin powder
• - 1/2 teaspoon timur
• - 8 cups water
• - 3 tablespoons oil
• - Salt to taste
• For tempering:
• - 2 tablespoons ghee
• - 1/2 teaspoon jimbu
• - 3 dried red chilies
• - 1 teaspoon cumin seeds

1. 1

   Soak all beans together overnight. Drain.
2. 2

   Add beans to a large pot with 8 cups water. Bring to boil, then simmer until tender (about 1-1.5 hours). Some beans can be slightly mashed for thickness.
3. 3

   Heat oil in a pan. Saute onions until golden.
4. 4

   Add ginger-garlic paste, turmeric and cumin powder. Fry for a minute.
5. 5

   Add tomatoes and cook until soft.
6. 6

   Add this to the cooked beans. Add salt and simmer for 15 minutes.
7. 7

   For tempering: Heat ghee, add cumin seeds, jimbu and dried chilies. Fry until fragrant.
8. 8

   Pour tempering over soup. Add ground timur.
9. 9

   Serve hot. Traditionally eaten during Janai Purnima.