Kavati Recipe – Nepali Beans Soup
Introduction
Kavati is a beloved traditional soup from Nepal, showcasing the rich flavors of various legumes. This hearty dish is not only satisfying but also packed with protein, making it an excellent choice for a nutritious dinner. Perfectly suited for gatherings or cozy family meals, Kavati pairs beautifully with Nepali flatbreads, adding a delightful touch to any dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajma (Kidney beans) | 1/2 cup |
| Green moong dal (whole) | 1/2 cup |
| Black gram (Kala chana) | 1/4 cup |
| Arhar dal (Pigeon peas) | 1/4 cup |
| Dried peas | 1/2 cup |
| Cumin seeds | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Celery (Ajwain) | 1 teaspoon |
| Fennel seeds | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Cumin powder | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Oil (for cooking) | 3 tablespoons |
| Salt (to taste) | – |
| Tomatoes (finely chopped) | 1 cup |
| Onion (finely chopped) | 1/2 cup |
| Garlic (cloves) | 6 |
| Ginger (fresh) | 1 inch |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 200 |
| Protein | High (depends on beans) |
| Dietary Fiber | High |
| Carbohydrates | Moderate |
| Fats | Low (from oil) |
Preparation Time
- Prep Time: 24 hours (soaking time)
- Cook Time: 30 minutes
- Total Time: 24 hours 30 minutes
- Servings: 4
Instructions
-
Soak the Beans: Begin by soaking all the beans overnight in ample water. This step is crucial for ensuring they cook evenly and become tender. If desired, you can also sprout the beans for added nutrition.
-
-
Prepare the Paste: Once the beans are soaked, prepare a paste by grinding the chopped onion, garlic, and ginger together. This aromatic mixture will serve as the base for your soup.
-
Heat the Oil: In a pressure cooker, heat the oil over medium flame. Add the cumin seeds, mustard seeds, celery (ajwain), and fennel seeds. Sauté for about 15 seconds until fragrant.
-
Cook the Paste: After the spices have bloomed, add the onion-garlic-ginger paste to the cooker. Cook for approximately 5 minutes, stirring occasionally, until the mixture is golden and the raw smell dissipates.
-
Add Beans and Spices: Now, introduce the soaked and drained mix of beans to the cooker along with coriander powder, cumin powder, red chili powder, and salt. Stir everything well and cook for another 5 minutes, allowing the flavors to meld.
-
Pressure Cook: Pour in enough water to cover the mixture (adjust based on desired soup consistency), then close the lid of the pressure cooker. Cook on high pressure for about 10-15 minutes.
-
Check the Beans: Once the cooking time is complete, carefully release the pressure. Open the lid and check the beans; if they require more cooking, add water and continue to simmer until desired tenderness is achieved. You can choose whether you prefer a thicker or thinner soup.
-
Serve: Garnish the soup with finely sliced onion for a fresh touch. Kavati is best enjoyed hot, served alongside Nepali aloo tareko (fried potatoes) and fresh flatbreads.
Conclusion
This Kavati recipe encapsulates the essence of Nepali cuisine, celebrating simplicity and robust flavors. Each bowl of this comforting soup is not just a meal but a warm invitation to share and enjoy the moments that bring us together. Enjoy your culinary journey with this delightful dish!
