Kwati Nine-Bean Soup with Ajwain and Ginger

By AislePrompt Editorial · Published 2026-10-11 · Updated 2026-10-11

A hearty Newari festival soup of nine sprouted beans simmered with ginger, garlic and tomato, tempered with ajwain for warmth and depth. This Asian recipe (vegetarian, high-protein), ready in about 105 minutes, pairs ghee, ajwain (carom seeds), bay leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups total mixed dried beans (kidney, black-eyed, chickpea, mung, soybean, field pea, black gram, adzuki, cowpea)
• 3 tbsp ghee
• 1 tsp ajwain (carom seeds)
• 2 bay leaves
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tomatoes, chopped
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 8 cups water
• to taste salt
• 1/4 cup cilantro, chopped

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Instructions

1. Step 1: Soak the bean mix overnight, then drain, cover with a damp cloth and let sprout for 1-2 days, rinsing twice daily.
2. Step 2: Heat ghee in a heavy pot and fry ajwain and bay leaves until fragrant.
3. Step 3: Add onion and cook until golden, then add garlic and ginger for 1 minute.
4. Step 4: Stir in tomatoes, turmeric, cumin and coriander; cook until the tomatoes soften.
5. Step 5: Add the sprouted beans and sauté 5 minutes.
6. Step 6: Pour in water, season with salt, and simmer covered 60-75 minutes (or pressure cook 20 minutes) until all beans are tender.
7. Step 7: Mash a few beans to thicken, garnish with cilantro and serve hot.