Kwati – full moon festive soup


By Bal Krishna Shrestha


Kwati is an Authentic Nepalese festive soup base main dish, mainly eaten on the Nepalese festival of Janai Purnima (full-moon festival during the month of August).

Kwati is known to be very healthy and high in protein. It helps to recover from weakness and can cure coughs, colds.  It is believed that kwati helps to regain energy and warmth after a long week working in fields during raining season. Kwati is also the best food for women during maternity.

Nine different varieties of beans are used to make kwati. The most commonly used ingredients are kidney beans, broad beans, black eye beans, soybeans, whole black dal, dried peas, chick peas, butter beans and whole green dal or with any other type of beans you can find in market. Tinned mixed beans can be use also

They are boiled with various spices to make a thick soup..

Ajwain seeds (lovage seeds) are tempered in oil and added to it as the special seasoning.

Preparation time-25 min

Soaking time – one day

Cooking time -1hour 

If you pressure cooking 10-20 min

Serve – 6-10 portions


500g mixed dry

Water, as required

50 ml oil

2 bay leaves

1 small onion – finely chopped    

1 tsp ginger garlic paste 

1 tsp garam masala       

 ½ tsp Turmeric powder 

1 tsp cumin powder       

½ tsp coriander powder 

½ tsp chilli powder        

 2no. Tomato – chopped   

 2 tbsp Ghee /Butter

  1 tsp awjoin – lovage seed

 Salt, to taste    

 2 tbsp Coriander leaves – chopped


1. Soak the beans in cold water for 12-15 hours (change the water 2 times).

2. Heat oil in a heavy base soup pot and add onion, ginger and garlic.  

3. Cook for 2 minutes. Add the bay leaves, turmeric, cumin, chilli, tomato, garam masala, coriander and give it quick stir.

4.  Wash and drain soaked beans add to the soup pot. Stir with big wooden spoon.

5. Pour water (double amount liquid of soaked beans) into the soup pot and bring it boil. Cook in slow heat until the beans soften and the soup becomes slightly thicker, you may need to add more water after long boiling. Soup can be made thicker or thinner as you like.

6. Heat butter in a small frying pan and temper lovage seeds. Next add to the contents from the frying pan into the soup pot. Stir well.

7. Season with salt and garnish with fresh chopped coriander.

Sarah Brooks

Sarah Brooks

Sarah has worked in marketing and content creation for many years. In her role at Newsgroup, she is the online editor of with a particular interest in local news and events. Sarah also works closely with our editorial team on our printed editions in Tallaght, Lucan, Clondalkin and Rathcoole/Saggart. If you have a story and would like to make contact please email Sarah at


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