Instant Pot Betang Meh | Kidney Beans and Spinach Gravy

Betang Meh

Betang Meh. Unique name huh? The recipe is also unique as its name. Betang Meh is a mild gravy/curry from the state of Nagaland prepared with kidney beans and spinach with the hint of ginger. It’s a five ingredient fix. All you need is kidney beans, spinach, ginger, salt, and water. That’s it. Check out the instant pot and pressure cooker version of Betang Meh and also the different ways to serve them.

The first recipe that came up when I searched for legume based recipe from Nagaland is the Betang Meh and can you guess where I landed? Cooks Hideout, yes it’s none other than Pavani.  I did not read/explore any further, and I immediately noted down Betang Meh for Nagaland.  Traditionally this recipe is prepared with mustard greens, and a native vegetable to Nagaland is also included. But both Pavani and I ignored the veggie, and I further went ahead and used spinach instead of mustard greens. So no way I can call this as traditional and authentic, but I can assure that it tastes delicious even with the substitution and above all, it is approved by vaandu. :-)This recipe doesn’t call for any spice powders or chili. The ginger does all the magic and adds all the flavors.  I enjoyed this curry with my brown rice with a dollop of ghee. But can you guess how vaandu enjoyed?

This recipe doesn’t call for any spice powders or chilies or any other dry masalas. The ginger does all the magic and adds all the flavors.  I enjoyed this curry with my brown rice with a dollop of ghee. But can you guess how vaandu enjoyed?    Betang Meh

Ways to Serve:

Usually, vaandu will be around when clicking pictures but for this recipe, he was not there, and I cooked and clicked and even gobbled it up with rice.  When he saw the curry during dinner time, he asked me if I am going to serve burrito or taco. That’s when I got the idea of serving this as a burrito. I did not take the effort of clicking the burrito pictures during dinner but decided to document it here for you all. 

  • Burrito: Heat the tortillas and add sufficient amount of this Betang meh and top it up with rice and cheese. Wrap it and warm it up on a griddle serve hot.
  • Quesadillas / Tacos: Spread the Betang Meh and top it up with cheese and fold the tortillas. Heat the skillet and warm these filled tacos until the cheese melts.

Betang Meh

You can use roti instead of tortillas and roll it up like Frankie also. If you feel the curry is bland, add some taco sauce or sriracha to add the kick. Without any further ado, here is the super simple Betang Meh Recipe.

Recap:
  1. Day 7 | 2015 – Pav Bhaji
  2. Day 7 | 2016 – Aloo Tikki
  3. Day 7| 2017 – Instant Pot Betang Meh | Kidney Beans and Spinach Gravy

Instant Pot Betang Meh | Kidney Beans and Spinach Gravy

Betang Meh is a mild gravy/curry from the state of Nagaland prepared with kidney beans and spinach with the hint of ginger.

Ingredients:

  • Rajma/Kidney Beans – 1/2 cup
  • Spinach pack – 1 (10oz pack)
  • Ginger – 1 inch
  • Salt – 1/4 tsp + 1 tsp
  • Water – 2 cups

Prep – Work:

  • Wash and soak the rajma for at least three hours. If you are not able to soak, then increase the cooking time.
  • Chop the spinach roughly and the ginger into small pieces.

Steps:

Instant Pot Method

Betang Meh

  • Add the soaked kidney beans and ¼ tsp of salt to the Instant Pot and add two cups of water.
  • Set it in manual mode and cook for 12 minutes. Let the pressure release regularly.
  • Carefully open the lid and take a ladle full of cooked rajma and mash it a bit. (This helps to thicken the gravy)

Betang Meh

  • Now set the IP back to sauté mode and add the chopped ginger, spinach, and the remaining salt and mix well.

Betang Meh

  • Let this simmer for 7 to 10 minutes or until the spinach is all cooked.

Betang Meh

  • Turn the IP off and serve in your preferred way.

Betang Meh

Pressure Cooker Method:

  • Pressure cook the soaked kidney beans with ½ tsp of salt and 2 cups of water for three whistles.
  • Let the pressure release and take a ladle full of cooked rajma and mash it a bit.
  • Now let the kidney bean mix simmer over a low flame.
  • Add the chopped ginger, spinach, and the remaining salt and mix well.
  • Let this rajma –spinach mix simmer for 7 to 10 minutes or until the spinach is all cooked.
  • Turn the heat off and serve hot in your preferred way.

Notes:

  • Traditionally mustard greens or used. But I went with what I can source.
  • Adjust the salt and ginger as per your preference.
  • If you feel the curry is bland, you can add some paprika/Kashmiri red chili.

Betang Meh

Instant Pot Betang Meh | Kidney Beans and Spinach Gravy
Betang Meh is a mild gravy/curry from the state of Nagaland prepared with kidney beans and spinach with the hint of ginger.
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Prep Time
3 hr
Cook Time
40 min
Total Time
3 hr 40 min
Prep Time
3 hr
Cook Time
40 min
Total Time
3 hr 40 min
Ingredients
  1. Kidney Beans- 1/2 cup
  2. Spinach pack – 1 (10oz pack)
  3. Ginger - 1 inch
  4. Salt - 1/4 tsp + 1 tsp
  5. Water - 2 cups
Prep – Work
  1. Wash and soak the rajma for at least three hours. If you are not able to soak, then increase the cooking time.
  2. Chop the spinach roughly and the ginger into small pieces.
  3. Instant Pot Method
  4. Add the soaked kidney beans and ¼ tsp of salt to the Instant Pot and add two cups of water.
  5. Set it in manual mode and cook for 12 minutes. Let the pressure release regularly.
  6. Carefully open the lid and take a ladle full of cooked rajma and mash it a bit. (This helps to thicken the gravy)
  7. Now set the IP back to sauté mode and add the chopped ginger, spinach, and the remaining salt and mix well.
  8. Let this simmer for 7 to 10 minutes or until the spinach is all cooked.
  9. Turn the IP off and serve in your preferred way.
Pressure Cooker Method
  1. Pressure cook the soaked kidney beans with ½ tsp of salt and 2 cups of water for three whistles.
  2. Let the pressure release and take a ladle full of cooked rajma and mash it a bit.
  3. Now let the kidney bean mix simmer over a low flame.
  4. Add the chopped ginger, spinach, and the remaining salt and mix well.
  5. Let this rajma –spinach mix simmer for 7 to 10 minutes or until the spinach is all cooked.
  6. Turn the heat off and serve hot in your preferred way.
Notes
  1. Traditionally mustard greens or used. But I went with what I can source.
  2. Adjust the salt and ginger as per your preference.
  3. If you feel the curry is bland, you can add some paprika/Kashmiri red chili.
Adapted from Cooks Hideout
Adapted from Cooks Hideout
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
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30 thoughts on “Instant Pot Betang Meh | Kidney Beans and Spinach Gravy

  1. Srivalli Jetti

    You seriously have tackled the North East States with such ease by cooking up their dals so well!..All of us has nightmares when we did the Indian states..this one looks so colourful too

  2. Its amazing how so many cuisines of the world are intertwined. Here in Kenya we have a similar dish with red kidney beans and spinach. Sometimes the spinach is replaced by amaranth leaves or collard.

  3. I am still wondering how I never came across this dish when we were looking for dishes from Indian states for one of the mega BMs! Super find and bookmarked it too. Love the combo of spinach and kidney beans.

  4. I have started making the base masalas and then adding the beans to the instant pot. I would set a timer to start cooking after 6 hours or so. that way the dal gets the overnight soaking time and I get a hot curry when I wake up in the morning. This simple version with just ginger sounds so interesting.

Would love hear back from you. Drop in your feedback and comments. Thanks