Instant Pot Kwati | Mixed Bean Stew
Kwati - nutritious and flavorful mixed bean stew perfect during any season. Make this seven bean soup/stew well ahead for your work week or party/potluck!
Servings: 6
Calories: 107kcal
Ingredients
- 2 tbsp Black Eyed Peas
- 2 tbsp Green Moong Beans
- 2 tbsp Garbanzo Beans
- 2 tbsp Moth Beans
- 2 tbsp Soy Beans
- 2 tbsp Kidney Beans
- 2 tbsp Black Gram
- 2 Oil 1 tsp + 1 tsp, divided
- 1 Onion chopped
- 1 inch Ginger
- 2 Garlic Cloves chopped
- 3 Tomato chopped
- 2 cups Water
- 1 tsp Fennel Seeds
- ½ tsp Carom Seeds
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- ¼ tsp Garam Masala
- 2 tsp Salt
- 2 tbsp Cilantro chopped, to garnish
Instructions
Prep-work
- Wash all the beans and soak them for 6 to 8 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.
Video
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. But if you prefer nice mushy/creamy texture, then you can pressure cook for 15 minutes. Add one more cup of water in that case.
- Adjust the salt and spices as per your preference. Adapted from Varada’s Kitchen
Nutrition
Calories: 107kcal | Carbohydrates: 17g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 805mg | Potassium: 367mg | Fiber: 5g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 3mg