Kavati Recipe – Nepali Beans Soup
Kavati is a traditional Nepali soup that is especially prepared during Janai Purnima, a religious festival in Nepal. Known for its high protein content, Kavati is made with a variety of beans, making it a nutritious and healthy dish. This soup is not only beneficial for boosting the body’s energy after illness, but it is also known for its healing properties, especially in curing coughs. Its rich flavors and health benefits make it a popular comfort food.
Cuisine: Nepalese
Course: Dinner
Diet: High Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rajma (Kidney Beans) | 1/2 cup |
| Hara Moong Dal (Green Moong) | 1/2 cup |
| Kala Chana (Black Chickpeas) | 1/4 cup |
| Arhar Dal (Toor Dal) | 1/4 cup |
| Sukhe Matar (Dry Peas) | 1/2 cup |
| Jeera (Cumin Seeds) | 1 tsp |
| Rai (Mustard Seeds) | 1 tsp |
| Ajwain (Carom Seeds) | 1 tsp |
| Saunf (Fennel Seeds) | 1 tsp |
| Dhania Powder (Coriander Powder) | 1 tsp |
| Jeera Powder (Cumin Powder) | 1 tsp |
| Lal Mirch (Red Chili Powder) | 1 tsp |
| Tel (Oil) | 3 tbsp |
| Namak (Salt) | To taste |
| Tamatar (Tomato) | 1 cup (finely chopped) |
| Pyaz (Onion) | 1/2 cup (finely chopped) |
| Lahsun (Garlic) | 6 cloves (crushed) |
| Adrak (Ginger) | 1-inch piece (grated) |
Preparation Time: 24 hours (soaking time)
Cooking Time: 30 minutes
Instructions:
-
Soak the Beans: Begin by soaking all the beans (Rajma, Moong Dal, Kala Chana, Arhar Dal, and Sukhe Matar) in water overnight. You can also sprout the beans if desired, which adds additional nutrients to the soup.
-
-
Prepare the Onion, Garlic, and Ginger Paste: While the beans are soaking, prepare a smooth paste by grinding together the onion, garlic, and ginger.
-
Cook the Soup:
- Heat oil in a pressure cooker on medium flame.
- Once the oil is hot, add the cumin seeds (jeera), mustard seeds (rai), carom seeds (ajwain), and fennel seeds (saunf). Let these spices cook for about 15 seconds, allowing them to release their aroma.
- Add the onion, garlic, and ginger paste to the cooker and sauté for about 5 minutes until the paste turns golden brown and aromatic.
-
Add Spices and Beans:
- Now, add the soaked beans to the pressure cooker along with coriander powder (dhania powder), cumin powder (jeera powder), red chili powder (lal mirch), and salt to taste. Stir well and cook for another 5 minutes, allowing the spices to blend with the beans.
-
Pressure Cook:
- Add enough water to cover the beans and stir everything together.
- Close the lid of the pressure cooker and cook on high heat for 2-3 whistles. Afterward, reduce the heat to low and let the soup simmer for an additional 10-15 minutes.
- Once the cooker has cooled down, check the beans for softness. If they are still not fully cooked, add a little more water and pressure cook again.
-
Adjust Consistency:
- Once the soup is cooked, you can adjust its consistency based on your preference. If you prefer a thicker soup, let it cook uncovered for a few more minutes. If you like a thinner soup, add more water.
-
Serve:
- Garnish the soup with finely chopped onions (optional) for extra flavor and a crunchy texture.
- Kavati is best served hot and should ideally be enjoyed before your meal.
- For a truly Nepali experience, pair it with Aloo Tareko (Nepali-style fried potatoes) and Phulka (flatbread) for a complete meal.
Nutritional Information:
This hearty soup is an excellent source of plant-based protein, fiber, and essential vitamins and minerals. The combination of multiple beans provides a variety of nutrients that promote good health. The ginger and garlic are known for their anti-inflammatory properties, while the spices add a rich flavor and further health benefits.
Kavati is a wholesome and fulfilling dish that not only nourishes the body but also boosts immunity and energy levels, making it an ideal choice for cold or rainy days or after illness recovery.
