Nepali Mixed Lentil Stew

Name: Nepali Mixed Lentil Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 6
Cuisine: Nepalese
Ingredients: 2 x 400 g jars or tins of red kidney beans, black-eyed beans, chickpeas, green lentils, butter beans or white beans, drained and rinsed; 300 ml water; Juice of ½ a lemon; 1 heaped tsp finely grated fresh ginger; 1 tsp ground turmeric; 1 tsp ground coriander; ½ tsp ground cumin; ½ tsp Kashmiri chilli powder (optional); 3 large tomatoes, diced; 2 tbsp finely chopped fresh coriander leaves and stalks; ½ tsp ajwain/carom seeds; ¼ tsp asafoetida powder (optional); ¼ tsp fenugreek seeds; 1 large onion, finely chopped; 2 dried whole red chillies; 1 heaped tsp finely grated garlic; 1 tsp fine salt; 100 g yellow moong/mung lentils; 100 g red split lentils; 900 ml cold water; 2 tbsp vegetable, sunflower or rapeseed oil; 1 tsp cumin seeds

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr

Appears in

Seven Kitchens

By Torie True

Published 2025

About

Known as kwati – kwa meaning hot and ti meaning soup or broth in Newari – this mixed lentil stew originated in Nepal, where the Newars – the inhabitants of the Kathmandu valley – would eat it for nourishment and strength as they farmed the land. It is also hugely popular across the northeastern part of India, particularly in Darjeeling. Traditionally, kwati is made with nine different beans and lentils that are soaked for 24 hours before being drained and covered with a damp c

Ingredients

Asia
Nepal
India
Kathmandu Valley
Supper
Stew
Gluten-free
Vegan

Ingredients

Method