Nepalese Nine-Bean Mixed Bean Soup

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A hearty, protein-packed soup from the Kathmandu Valley traditionally served during the Janai Purnima festival. Nine varieties of sprouted legumes simmer together with warm spices for a nourishing one-pot meal that thickens beautifully as it rests.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 6 gFat
• 2 gSaturated Fat
• 52 gCarbs
• 14 gFiber
• 5 gSugar
• 20 gProtein
• 480 mgSodium
• 980 mgPotassium
• 110 mgCalcium
• 5 mgIron
• 10 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the mixed beans

• 2 cups mixed dried beans (black gram, mung beans, chickpeas, green lentils, field peas, cowpeas, kidney beans, soybeans, and horse gram or rice beans)
• 8 cups water for boiling, plus more for soaking
• 1 teaspoon salt

For the spice base

• 2 tablespoons ghee or mustard oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium tomatoes, diced
• 1 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 1/4 teaspoon asafoetida powder

For the seasoning and garnish

• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon red chili powder, optional
• 1 1/2 teaspoons fine sea salt, or to taste
• 2 tablespoons fresh cilantro, chopped
• 1 green chili, thinly sliced
• 1 tablespoon fresh lemon juice

Directions

1. Rinse the dried beans, then soak in plenty of cold water for 8 hours or overnight. For traditional preparation, drain, spread on a damp cloth, cover, and sprout for 24 to 36 hours until tiny tails appear.
2. Drain the soaked or sprouted beans and place them in a heavy pot. Cover with 8 cups fresh water, bring to a boil over high heat, then reduce to a gentle simmer and cook for 30 to 35 minutes until the beans are just tender but still hold their shape.
3. Meanwhile, heat the ghee in a skillet over medium heat. Add the cumin seeds and fenugreek seeds and let them sizzle for 20 seconds until fragrant.
4. Add the chopped onion and sauté for 5 to 6 minutes until light golden. Stir in the garlic and ginger and cook 1 minute more, then add the diced tomatoes, turmeric, coriander, chili powder, and asafoetida.
5. Cook the tomato mixture for 4 to 5 minutes, mashing the tomatoes with the back of a spoon until you have a thick, richly spiced paste.
6. Pour the spice paste into the pot of partially cooked beans and stir well to combine. Add up to 2 cups additional water if you prefer a thinner soup.
7. Simmer the soup for 15 to 20 minutes, stirring occasionally, until the beans are very tender and the broth has thickened to a stew-like consistency. Season with salt.
8. Stir in the fresh lemon juice, taste, and adjust seasoning. Ladle into bowls and top with chopped cilantro and sliced green chili. Serve hot with steamed rice, roti, or warm flatbread.

Cook’s Notes

• Sprouting the beans is traditional and noticeably boosts digestibility, but well-soaked beans will also produce a delicious soup if you are short on time.
• Kwati thickens as it sits; loosen leftovers with a splash of hot water when reheating the next day, when the flavors are even deeper.
• Mustard oil gives the most authentic Newari flavor; ghee is the closest widely available substitute and adds a nutty richness.
• For a creamier finish, temper 2 tablespoons of plain yogurt with a ladle of hot soup before stirring it back into the pot.
• Add a handful of fresh spinach or mustard greens in the last 5 minutes of cooking for extra color and nutrition.

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