Quick Overview
Prep Time: 2-3 days (sprouting) + 20 minutes
Cook Time: 45 minutes
Serves: 4-6 people
Difficulty: Medium
Ingredients
Bhumi Products (Main)
· 1/2 cup Bhumi White Soybeans (Bhatmas)
· 1/2 cup Bhumi Black Soybeans
· 1/2 cup Bhumi Jumli Red Beans
· 1/2 cup Bhumi Jumli Black Beans
· 1/4 cup Bhumi Jumli Mix Beans
· 3 tablespoons Bhumi Dairy Ghee
· 1 tablespoon Bhumi Lapsi Dhulo Powder (optional)
· 1 teaspoon Bhumi Garden Cress Seeds (garnish)
Check out the products of the [Bhumi] brand!
Other Ingredients
· 1 large onion, chopped
· 2 tablespoons ginger-garlic paste
· 2 medium tomatoes, chopped
· 1 teaspoon cumin seeds
· 1 teaspoon fenugreek seeds
· 1/2 teaspoon ajwain seeds
· 2-3 bay leaves
· 1 teaspoon each: turmeric, cumin powder, coriander powder
· 1/2 teaspoon red chili powder
· 1 teaspoon garam masala
· Salt to taste
· Fresh cilantro
· 4-5 cups water
Method
Step 1: Sprout the Beans (2-3 Days Before)
Day 1:
1. Mix all beans in a large bowl
2. Rinse 2-3 times under running water
3. Soak overnight in water (2 inches above beans)
Day 2:
1. Drain water completely
2. Wrap beans in damp kitchen towel
3. Keep in warm place away from sunlight
4. Rinse twice daily, re-wrap in damp cloth
Day 3:
1. Check for small white sprouts (1/4 to 1/2 inch)
2. Final rinse before cooking
Step 2: Cook the Kwati
Prepare Base (7 minutes):
1. Heat ghee in heavy pot over medium heat
2. Add cumin, fenugreek, ajwain seeds - let splutter 30 seconds
3. Add bay leaves until fragrant
Build Flavor (10 minutes):
1. Add onions, cook until golden (5 minutes)
2. Add ginger-garlic paste, cook 2 minutes
3. Add tomatoes, cook until mushy (5 minutes)
4. Add all dry spices, stir 1 minute
Cook Beans (45 minutes):
1. Add sprouted beans, mix well
2. Sauté 3 minutes to absorb flavors
3. Add 4-5 cups water, bring to boil
4. Cover, simmer 35-40 minutes until tender
Pressure Cooker Option: 5-6 whistles, natural release
Final Touch (5 minutes):
1. Adjust consistency with water if needed
2. Add salt, garam masala to taste
3. Stir in lapsi dhulo powder for tartness
Step 3: Traditional Tempering
1. Heat 1 tablespoon ghee in small pan
2. Add ajwain seeds until aromatic
3. Pour hot ghee over cooked kwati
Serving
· Ladle into bowls while hot
· Garnish with garden cress seeds and cilantro
· Serve with lemon wedge
· Perfect with rice, roti, or as soup
Tips
· Storage: Sprouted beans last 3 days refrigerated
· Make-ahead: Cooked kwati keeps 3-4 days
· Consistency: Add water when reheating as it thickens
· Nutrition: Sprouting increases protein by 30% and adds Vitamin C
Health Benefits
· Complete protein from mixed beans
· High fiber and nutrients
· Lapsi dhulo adds Vitamin C
· Garden cress seeds boost iron and immunity
· Pure ghee aids vitamin absorption
Perfect comfort food that's nutritious and authentic!
