Its Dashain – so we make Nepali food today.
I know I’m not allowed… still I’ll take the risk and make one of my local favorites: Kwati Dahl. but a fried version: Bhuteko Kwati
To all you ignorants out there (JOKE) Kwati is something you serve for festivals like today and important occasions.
It’s a mix of the following 9 different lentils:
- Black eye peas(बोडी)
- Cow peas( रातो बोडी)
- Black lentils(मासको दाल )
- Chickpeas(चना)
- Adzuki(खैरो बोडी)
- Soybeans(भट्मास)
- Mung Dal(मुग दाल )
- Peas(हरियो केराउ )
- Favas( बकुल्ला )
Other ingredients (pr 3 cups of Kwati mix)
- Jwanu (lovage/løvstikke} – 1 Teaspoon
- Fennel seeds – 1 Teaspoon
- Mustard seeds – 1 Teaspoon
- Cumin powder – 1 Tablespoon
- Coriander powder – 1 Tablespoon
- Minced garlic – 1 Tablespoon
- Minced ginger – 1 Tablespoon
- Fresh red minced chilies – 3
- Turmeric – ½ teaspoon
- Freshly ground pepper -1 teaspoon
- chopped tomatoes – 1 cup
- Plain yogurt – 2 cups
- Vegetable broth – 4 cups
- Mustard oil – 3 tablespoons
- Table salt
- Finely chopped green onion – 2 tablespoons
Method
Wash and soak the mixed beans overnight.
Cover the beans in a warm place to allow sprouting for 3-4 days.
Heat oil in a saucepan and fry thyme, fennel seeds, and mustard seeds until light brown.
Add 3 cups of sprouted beans and fry for 2 min. under medium heat.
Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper and stir for about 2 min.
Add tomatoes, broth and yogurt to the beans’ mixture.
Bring to a boil and let simmer in low heat until the sprouts are tender.
Add a lot of love and kill time with an occasional glass of cold chhang,
Cheers
/T
Tings Kathmandu 