← Back to Search Results
Asian, Nepalese
Nepalese Nine-Bean Soup 

Photo by: Laura Ferroni
Comments: 0
 

Recipe

Kawatee

Healthful and simple, this nutritious soup is named for the nine different beans that go into it. In Nepal, kawatee is eaten during the harsh winters to “warm” and protect the body. Restaurant-owner Roshita Shrestha who hails from Kathmandu recommends it for women during confinement and while breastfeeding. Roshita ate kawatee often after the recent birth of her daughter in Seattle and says it also offers a taste of home. You can use any type of dried beans or legumes to make 2¼ cups total.

Yield: Makes 4 main-course servings
Cooking time: 2 Hours (20 Minutes Active) Plus Soaking

Ingredients

  • ¼ cup dried black beans
  • ¼ cup dried kidney beans
  • ¼ cup dried red or green lentils
  • ¼ cup dried azuki beans
  • ¼ cup dried black-eyed peas
  • ¼ cup dried green mung beans
  • ¼ cup dried lentils
  • ¼ cup dried garbanzo beans
  • ¼ cup dried soybeans
  • 1 tablespoon vegetable oil
  • 1 large clove garlic, minced
  • ½ inch piece fresh ginger, grated (1 teaspoon), plus 1-inch piece ginger, cut into ¼-inch-thick coins
  • 5 cups water, plus more as needed
  • 2 tablespoons ghee, margarine, or butter
  • ¼ teaspoon ajowan seeds (see Notes)
  • 1/8 teaspoon asafetida powder (see Notes)
  • 1½ teaspoons salt

Directions

Rinse all of the beans and pick out any stones and grit. In a large bowl, soak them in enough water to cover by 2 inches for at least 8 hours. Drain and rinse.

In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it becomes runny and starts to shimmer. Add the garlic and grated ginger and cook until fragrant, 15 to 30 seconds. Tip in the beans and stir and cook until lightly browned and well coated in oil, 4 to 5 minutes. Pour in the water and bring to a boil. Reduce the heat to medium. Cover and simmer for about 1¼ hours , or until the beans are tender and squish easily between your fingers.

Toss in the ginger coins and simmer for another 15 minutes. The soup should not be too thick but have the consistency of a thin vegetable stew. Add more water if necessary.

To make the tempering oil, heat the ghee in a small skillet over high heat until it melts and starts to bubble gently. Stir in the ajowan seeds and asafetida powder. The mixture will sizzle and sputter. Immediately stir the entire contents of the skillet into the soup. Add the salt and serve hot with basmati rice.

Notes

A tempering oil (called channa or tarka) adds extra richness and depth to a dish. Spices (usually whole) are mixed into hot ghee and allowed to “bloom” before the entire mixture is immediately poured into a dish at the end of cooking.

Ajowan seeds are small ridged seeds that look like celery seeds. They belong to the same family as coriander, cumin, celery, lovage, and fennel. When ground, ajowan tastes and smells like thyme, but is more intense with a peppery backnote. Ajowan seeds can be found in South Asian markets, but if necessary, thyme, cumin, or caraway may be used as a substitute.

Asafetida is a strong onion-garlic flavored powdered gum resin. After cooking, its flavor is like the mildest, mellowest garlic. It does wonders for the digestion, which is why it’s often used in legume dishes. Buy it ground (Vandevi brand) and store in a very tightly sealed container. You can substitute the same amount of onion or garlic powder.


© 2009, 2011 Patricia Tanumihardja
 

Nutritional Information

Nutrients per serving (% daily value)

414kcal (21%)
951mg (40%)
57g
16g
12g (18%)
0g
2g (9%)
6g
3g
0mg (0%)
3g
22g
130mg
1093mg
61mcg RAE (2%)
7mg (12%)
115mg (11%)
6mg (34%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
west-coast-cooking West Coast Cooking
by Greg Atkinson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?