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Vegetarian, South and Southeast Asian

Kwati and rice

Kwati is a Nepali soup made from mixed legumes simmered with spices, served alongside white rice. For 4 people, it takes about 1 hour, rates as medium difficulty, and costs around €1.30 per serving. The key is combining several kinds of legumes for texture and depth of flavor.

Tonight, kwati, the Nepali mixed legume soup with spices, hearty enough to be a full meal, served with white rice.

Kwati and rice
Total time
1 h
Difficulty
Medium
Cost per person
€1.30
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Kwati is a thick soup where chickpeas, kidney beans, white beans, and lentils simmer together in a broth seasoned with cumin, turmeric, and garam masala. Compoted tomatoes and ginger build the base, while bean sprouts add a bit of crunch right before serving. White rice on the side soaks up the broth and softens the spices.

It's a winter dish, warming and comforting, perfect for a weeknight dinner when you want a complete meatless meal. Canned legumes keep the recipe quick despite its richness, and kids generally take to the mix once it's spooned over rice. It's also a good choice for cooking a big batch and having leftovers the next day.

The ingredients

4 people

Pantry

  • Canned chickpeasoften in the pantry 240 g
  • Canned kidney beansoften in the pantry 240 g
  • Canned white beansoften in the pantry 240 g
  • Cooked green lentilsoften in the pantry 200 g
  • Cumin seedsoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Garam masalaoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 280 g

Fruits and vegetables

  • Bean sprouts 150 g
  • Onion 1
  • Tomatoes 2
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp

Allergens Soy

The step by step recipe

  1. Drain and rinse all the canned legumes, then mix them with the cooked lentils. 5 min

    Save a third of the kidney bean liquid, it adds color and thickens the soup.

  2. Heat the oil with the cumin, add the sliced onion, garlic, and ginger, and let them brown. 7 min

    Take your time so the onion really browns.

  3. Add the diced tomatoes, turmeric, and garam masala, and let it cook down into a thick sauce. 8 min

    A thick sauce makes for a richer tasting kwati.

  4. Pour in the legumes and 1 liter of water, let it simmer gently, then stir in the bean sprouts. 25 min

    Mash a few beans against the pot to thicken the soup.

  5. Cook the rice in salted water and serve the kwati in bowls with the rice on the side. 11 min

    In Nepal, kwati is served piping hot on a winter evening.

Our tips to get it right

  • Rinse all the canned legumes thoroughly before mixing, it keeps the broth from turning cloudy and tasting too much of the can.
  • Really let the tomatoes cook down with the spices before adding water, that's what gives kwati its depth of flavor.
  • If the broth looks too thin at the end, mash a ladleful of legumes against the side of the pot to thicken it naturally.

The variations

  • Swap the bean sprouts for fresh spinach stirred in at the end of cooking, for a greener touch.
  • For a spicier version, add a split green chili with the onion in step 2.
  • For kids, go easy on the spice by halving the garam masala, and mix the soup directly into the rice in the bowl.

What to serve it with

  • Plain yogurt to cool the spices
  • Homemade vegetable pickle
  • Spiced black tea after the meal

Storage

Kwati keeps for 3 days in the fridge in a sealed container, with the rice stored separately. It freezes well for up to 2 months, without the rice. Reheat gently on the stove, adding a splash of water if needed.

Questions about this dish

Can you use dried legumes instead of canned ones?

Yes, but you'll need to soak and cook them ahead of time, which adds a lot to the prep. Plan on about 200g of dried legumes for every 240g can.

Can you make kwati ahead of time?

Yes, it's even recommended since the flavors deepen as it sits. Make it a day ahead and reheat gently before serving with freshly cooked rice.

Is kwati a good dish for kids?

Yes, if you cut back a bit on spices like garam masala. Served mixed into the rice, it becomes mild and easy for younger eaters.

Why mix several types of legumes in a kwati?

Each legume brings a different texture, from firm chickpeas to soft, creamy lentils. That mix is what gives kwati its richness and character.

How long does it take to make a kwati with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a kwati with rice?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kwati with rice cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy. Always check the labels of the products you buy.

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