A traditional Newari dish made out of 9 types (black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea and rice bean) of soaked or sprouted beans consumed on the festival of Guni Punhi, the full moon day of Gunlā which is the tenth month in the Nepal Era lunar calendar. Me and my family, we simply love Kwati/ Gwarcha with Buff Momo. But as I didn't have time to prepare Momos, I simply used Mandu, Korean dumplings. And therefore "Kwati meets Mandu"
Recipe for 2 portions:
Oil - 4 tbsp
Dry red chili - 1
Cumin seeds - ½ tsp
Chopped onions - 70 gms
Garlic - 1 tbsp
Ginger - ½ tsp (I didn’t use it in this recipe)
Cumin powder - 1 tsp
Red chili powder - ½ tsp
Turmeric powder - ½ tsp
Soaked Mixed beans - 200 gms
Water - 500 to 600 ml
Salt - to taste
For Tempering
Oil - 1 to 2 tbsp
Caraway seeds (Jwano/ Emuu) - ½ tsp
Note:
- If you don’t have pressure cooker, use a thick bottomed pot and use lid. Time will depend upon how long you have soaked the beans. Simply press and check.
- The pressure cooker I used is a small one and it whistles frequently. Therefore I cooked mine for 15 whistles. Hence the number of whistle may depend upon the pressure cooker you are using as well as how well the beans have been soaked.
- Cooking it less results in tough beans and that’s not very appetizing. Cooking longer will mash your beans. So check in between.
- The Mandu that I used had thin dough and was a small one, therefore I cooked it for less time. However if you are using Momos, then decide the time based on the size and the thickness of the wrap.
Prepared by : Nizal Tuladhar
Camera & Edit : Nizal Tuladhar
Instagram: / nizaltuladhar
Facebook: / nizalt
Music: Unavailable - Causmic.