We never make local food – except for today. It’s Dashain.

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:

  1. Black eye peas(बोडी)
  2. Cow peas( रातो बोडी)
  3. Black lentils(मासको दाल )
  4. Chickpeas(चना)
  5. Adzuki(खैरो बोडी)
  6. Soybeans(भट्मास)
  7. Mung Dal(मुग दाल )
  8. Peas(हरियो केराउ )
  9. 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



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,





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