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? 
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.
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:
- Day 7 | 2015 – Pav Bhaji
- Day 7 | 2016 – Aloo Tikki
- Today – 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 – ½ cup
- Spinach pack – 1 (10oz pack)
- Ginger – 1 inch
- Salt – ¼ 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
- 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)
- Now set the IP back to sauté mode and add the chopped ginger, spinach, and the remaining salt and mix well.
- Let this simmer for 7 to 10 minutes or until the spinach is all cooked.
- Turn the IP off and serve in your preferred way.
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.
📖 Recipe
Instant Pot Betang Meh | Kidney Beans and Spinach Gravy
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- ½ cup Kidney Beans
- 10 oz Spinach pack one 10oz pack
- 1 inch Ginger chopped
- 1.25 tsp Salt divided
- 2 cups Water
Instructions
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.
- Instant Pot Method
- 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)
- Now set the IP back to sauté mode and add the chopped ginger, spinach, and the remaining salt and mix well.
- Let this simmer for 7 to 10 minutes or until the spinach is all cooked.
- Turn the IP off and serve in your preferred way.
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. Adapted from Cooks Hideout
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
rajma and spinach – I am hearing for th first time. amazing combination
:-) Thanks
This is one quick and easy to make recipe,looks so colorful.
Thank you.
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
Thanks Valli. Actually, all the credit goes to our BM group only. I am just following their footsteps. The credit goes to Pavani for this recipe. :-)
Nagaland gave me lot of grief when I did Indian States. Anyway this is one amazing and delicious dish. Sure this will be loved by all.
Thanks a lot.
That is a unique name and a lovely dish to have. Your presentation looks beautiful making it all the more appealing.
Thanks a lot, Sowmya.
this curry looks yum ! that burrito idea is a great one.. :p
Thanks, Kalyani.
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.
oh wow… That’s great. I agree recipes are all intertwined. I bet amaranth and collard makes a perfect substitute too.
Such a nutritious curry. Love the way you served it to the kid according to his preference. Even I don’t get mustard greens here. Guess, I need to use spinach!
Thanks much Gayathri.
This is a protein Blast. Love those Pics.
Thanks Anlet.
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.
:-) Thanks a lot PJ.
Red Kidney beans and spinach is defnitely a unique combo.. Must have tasted delicious!!
Yes Sharmila. Thanks
Some recipes are meant to be bland and they taste really good . The combination of kidney beans and spinach is eternal and I am actually loving your dish . And yes , great ideas.
True Vaishali.Thanks a lot.
Such a quick dish with simple ingredients na, wonderful to know about this dish with easy preparation. Love way you replaced the mustard greens with spinach.
Thanks Priya.
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.
I am yet to use the timer functionality. Will definitely try that. Thanks Rajani
I have never tried rajma with spinach, sounds like a wonderful combination. I am loving your IP recipes.
Thank you Sapana