Instant Pot Kwati | Mixed Bean Stew

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 Instant Pot Kwati 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.

This mixed bean 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 Instant Pot kwati is a perfect lunch box recipe, too.

We enjoyed it 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:

• 2015 | Day 15 – ButternutSquash Sauce for Pasta
• 2016 | Day 15 – Chivda
• 2017 | Day 15 – Instant Pot Kwati | Mixed Bean Stew

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.

Also…

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.

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 Kwati | Mixed Bean Stew

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

Print Recipe Pin Recipe Rate Recipe

Prep Time: 2 hrs

Cook Time: 30 mins

Total Time: 2 hrs 20 mins

Course: Appetizer, Soup

Cuisine: East Indian, Indian

Servings: 5

Author: Srividhya G

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

Instructions

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.

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.

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. Adapted from Varada’s Kitchen

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