Rinse all nine types of beans thoroughly and soak them together in water overnight. The next morning, drain and transfer them to a clean cloth or sprouting container. Keep in a warm place and rinse daily. Allow 2 to 3 days for proper sprouting before cooking.

Heat ghee or mustard oil in a heavy bottomed pot over medium heat. Add fenugreek seeds and allow them to darken slightly. Add chopped onions and sauté until golden, about 4 to 5 minutes. Stir occasionally for even colour.

Add minced garlic and ginger to the pot. Cook for 1 to 2 minutes until fragrant. This step helps deepen the base flavour and balances the earthy taste of the sprouted beans.

Stir in the chopped tomatoes. Cook until they soften and break down into a thick paste, about 5 to 6 minutes. You can mash them lightly with a spoon to help them blend faster.

Sprinkle in turmeric, cumin, coriander, and optional red chilli powder. Cook the spices with the mixture for 1 minute, stirring to prevent burning. This toasting helps unlock deeper aromatic notes.

Now add the sprouted beans to the pot. Stir well to coat the beans in the spiced tomato mixture. Let it cook for 2 to 3 minutes so the beans absorb the flavours before adding liquid.

Pour in water or vegetable stock. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 35 to 40 minutes, or until the beans are tender and the broth is rich. Stir occasionally to prevent sticking.

Taste the stew and adjust the salt if needed. If it’s too thick, add a bit more hot water. If you prefer it thicker, remove the lid and simmer for another 5 to 10 minutes uncovered.

Ladle the Kwati into serving bowls and garnish with chopped fresh coriander. Serve hot with steamed rice or flatbread. A wedge of lemon on the side adds a welcome brightness that balances the earthy richness.