Instant Pot Kwati | Mixed Bean Stew

Instant Pot Nepali Kwati

Kwati – A nutritious and a flavorful mixed bean stew perfect during any season. Yes, that’s what I am going to share today, a Sikkim /Nepam fame recipe. You can make this seven bean soup/stew well ahead for your work week or party/potluck. Here is quick instant pot version of the same with video instructions.

Before getting into the recipe, let me share few things about Sikkim. Sikkim is bordered by Nepal, Bhutan, China and West Bengal. It is known for its biodiversity, and also we are aware that the highest peak in India, Kanchenjunga is in Sikkim. As wiki puts it, Nepalese cuisine is very popular in Sikkim because Sikkim is the only state of India with an ethnic Nepali majority. So this stew, kwati is a traditional Nepali stew which is also popular in Sikkim. When I was searching for legume recipes from Sikkim, I landed upon Varada’s blog who already did the above research and made my job super easy.

Instant Pot Nepali Kwati

This stew has become my most favorite dish these days, and I am sure I will be making this again and again especially during winter. This stew is a perfect lunch box recipe too. We enjoyed this with some rustic baguette and oh boy it was so yum. I shared this with my music class friends and teacher, and they liked it as well. I need to agree that the 1/2 tsp of carom seeds does some magic. :-) Be it summer or winter; this stew will be a winner in any parties, and this is a keeper recipe for sure. :-)

Here is the quick video recipe of the same. Please subscribe to my youtube channel and stay tuned for the new recipes.

Recap:

Instant Pot Kwati | Mixed Bean Stew

A Sikkim special, nutritious and a flavorful mixed bean stew.

Ingredients:

  • Black Eyed Peas – 2 tbsps
  • Green Moong Beans – 2 tbsps
  • Garbanzo Beans – 2 tbsps
  • Moth Beans – 2 tbsps
  • Soy Beans- 2 tbsps
  • Kidney Beans – 2 tbsps
  • Black Gram – 2 tbsps
  • Oil – 1 tsp+ 1 tsp
  • Onion – 1
  • Ginger – 1-inch piece
  • Garlic Cloves – 2
  • Tomato – 3
  • Water – 2 cups
  • Fennel Seeds – 1 tsp
  • Carom Seeds – 1/2 tsp
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Cumin Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Turmeric Powder – 1/2 tsp
  • Red Chili Powder – 1 tsp
  • Garam Masala – 1/4 tsp
  • Salt – 2 tsps
  • Cilantro to garnish

Prep-work:

  • Wash all the beans and soak them for at least two hours.
  • Chop the onion, ginger, and tomatoes.

Steps:
Instant Pot Method:

  • Set the IP in saute mode and add one tsp of oil.
  • Once the oil is hot, add the chopped onions, garlic cloves, and chopped ginger.
  • Saute until the onion turns translucent.
  • Turn the IP off. Let the onion mix cool and grind it into a smooth paste.
  • Now turn the IP on and set it to saute mode and add the remaining one tsp of oil.
  • Next add the mustard seeds, carom seeds, cumin seeds and fennel seeds.
  • Saute for a minute and add the ground onion mix. Combine all together and then add the tomatoes.
  • Mix them once and then add all the dry masalas one by one, coriander powder, cumin powder, red chili powder, garam masala powder, turmeric powder. Also, add the salt.
  • Stir it and then add the washed and soaked beans.
  • Pour 2 cups of water and combine the ingredients.
  • Now set the IP in manual mode for 10 minutes and let the pressure release naturally.
  • Once the pressure is released, carefully open the lid and mix the stew. Garnish it with cilantro and serve warm or cold.

Instant Pot Nepali Kwati

Pressure Cooker Method:

  • Pressure cook the washed and soaked beans by adding 2 cups of water for up 3 whistles.
  • Let the pressure drop and set the beans aside. Do not discard the water.
  • Meanwhile, heat a pan or kadai and add oil.
  • Once the oil is hot, add the chopped onions, garlic cloves, and chopped ginger.
  • Saute until the onion turns translucent.
  • Let the onion mix cool and grind it into a smooth paste.
  • Heat the kadai again and add the remaining one tsp of oil.
  • Next add the mustard seeds, carom seeds, cumin seeds and fennel seeds.
  • Saute for a minute and add the ground onion mix. Combine all together and then add the tomatoes.
  • Mix them once and then add all the dry masalas one by one, coriander powder, cumin powder, red chili powder, garam masala powder, turmeric powder. Also, add the salt.
  • Stir it and then add the cooked beans.
  • Combine all the ingredients and let it simmer for 10 minutes. That’s it.
  • Garnish it with cilantro and serve warm or cold.

Instant Pot Nepali Kwati

Notes:

  • You can use any beans and also vary the proportion as per your preference.
  • Make sure the beans are not too mushy while cooking. The whole beans add a nice texture to the stew.
  • Adjust the salt and spices as per your preference.

Instant Pot Nepali Kwati

Instant Pot Kwati | Mixed Bean Stew
Serves 5
A Sikkim special, nutritious and a flavorful mixed bean stew.
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Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 20 min
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 20 min
Ingredients
  1. Black Eyed Peas - 2 tbsps
  2. Green Moong Beans - 2 tbsps
  3. Garbanzo Beans - 2 tbsps
  4. Moth Beans - 2 tbsps
  5. Soy Beans- 2 tbsps
  6. Kidney Beans - 2 tbsps
  7. Black Gram - 2 tbsps
  8. Oil - 1 tsp+ 1 tsp
  9. Onion - 1
  10. Ginger - 1-inch piece
  11. Garlic Cloves - 2
  12. Tomato - 3
  13. Water - 2 cups
  14. Fennel Seeds - 1 tsp
  15. Carom Seeds - 1/2 tsp
  16. Mustard Seeds - 1 tsp
  17. Cumin Seeds - 1 tsp
  18. Cumin Powder - 1 tsp
  19. Coriander Powder - 1 tsp
  20. Turmeric Powder - 1/2 tsp
  21. Red Chili Powder - 1 tsp
  22. Garam Masala - 1/4 tsp
  23. Salt - 2 tsps
  24. Cilantro to garnish
Prep-work
  1. Wash all the beans and soak them for at least two hours.
  2. Chop the onion, ginger, and tomatoes.
Steps
    Instant Pot Method
    1. Set the IP in saute mode and add one tsp of oil.
    2. Once the oil is hot, add the chopped onions, garlic cloves, and chopped ginger.
    3. Saute until the onion turns translucent.
    4. Turn the IP off. Let the onion mix cool and grind it into a smooth paste.
    5. Now turn the IP on and set it to saute mode and add the remaining one tsp of oil.
    6. Next add the mustard seeds, carom seeds, cumin seeds and fennel seeds.
    7. Saute for a minute and add the ground onion mix. Combine all together and then add the tomatoes.
    8. Mix them once and then add all the dry masalas one by one, coriander powder, cumin powder, red chili powder, garam masala powder, turmeric powder. Also, add the salt.
    9. Stir it and then add the washed and soaked beans.
    10. Pour 2 cups of water and combine the ingredients.
    11. Now set the IP in manual mode for 10 minutes and let the pressure release naturally.
    12. Once the pressure is released, carefully open the lid and mix the stew. Garnish it with cilantro and serve warm or cold.
    Pressure Cooker Method
    1. Pressure cook the washed and soaked beans by adding 2 cups of water for up 3 whistles.
    2. Let the pressure drop and set the beans aside. Do not discard the water.
    3. Meanwhile, heat a pan or kadai and add oil.
    4. Once the oil is hot, add the chopped onions, garlic cloves, and chopped ginger.
    5. Saute until the onion turns translucent.
    6. Let the onion mix cool and grind it into a smooth paste.
    7. Heat the kadai again and add the remaining one tsp of oil.
    8. Next add the mustard seeds, carom seeds, cumin seeds and fennel seeds.
    9. Saute for a minute and add the ground onion mix. Combine all together and then add the tomatoes.
    10. Mix them once and then add all the dry masalas one by one, coriander powder, cumin powder, red chili powder, garam masala powder, turmeric powder. Also, add the salt.
    11. Stir it and then add the cooked beans.
    12. Combine all the ingredients and let it simmer for 10 minutes. That's it.
    13. Garnish it with cilantro and serve warm or cold.
    Notes
    1. You can use any beans and also vary the proportion as per your preference.
    2. Make sure the beans are not too mushy while cooking. The whole beans add a nice texture to the stew.
    3. Adjust the salt and spices as per your preference.
    Adapted from Varada’s Kitchen
    Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
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    28 thoughts on “Instant Pot Kwati | Mixed Bean Stew

    1. I’m a big fan of bean soups now and this recipe looks pretty good. I don’t know when I’m going to catch up with all my bookmarked recipes but I’m adding this one onto the list. By the way we went to Sikkim for our honeymoon. So it has it special spot in my mind

    2. A delightful looking stew and that too with 7 beans…awesome. Bookmarked this recipe as I love the variety of spices used. I always add at least half or quarter tsp of carom seeds to all the beans dishes as my granny used to tell us that it prevents gas formation and bloatiness in the stomach.

    3. Srivalli Jetti

      Wow all your instant pot recipes are rocking Srividhya, this one looks like a stunner and no wonder you have been fond of this..Even though the ingredient list seems longer, I am sure it is worth all the efforts!..great share..and I am surprised you were able to get all these so easily..:)

    4. Wow ! This stew is a proper protein punch ! Really a excellent pick ! It is hard to get authentic Sikkim recipes , after visiting the state I have a couple of interesting recipes from there . Would love to cook this as well .

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