Nine varieties of beans are used to make kwāti.
The most commonly used ingredients are black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea and rice bean.

The beans are soaked in water for three to four days until they have sprouted.
They are boiled with various spices to make a thick soup.
Ajwain seeds are tempered in oil and added to it as the special seasoning.
Flatbread cut into one-and-a-half-inch squares can be boiled with the kwāti for variety.
Nine varieties of beans are used to make kwāti. The most commonly used ingredients are black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea and rice bean.
The beans are soaked in water for three to four days until they have sprouted. They are boiled with various spices to make a thick soup. Ajwain seeds are tempered in oil and added to it as the special seasoning. Flatbread cut into one-and-a-half-inch squares can be boiled with the kwāti for variety.
Kwati (soup)