Ingredients with Measurements:
- 1 cup Kwati beans (mixed beans)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste
- Water as required
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Soak the Kwati beans in water overnight or for at least 6 hours.
2. Drain the water and rinse the beans.
3. In a pressure cooker, add the beans and enough water to cover them. Pressure cook for 3-4 whistles or until the beans are soft and cooked.
4. In a separate pan, heat oil and add cumin seeds. Let them splutter.
5. Add chopped onions and green chilies. Saute until onions are translucent.
6. Add ginger-garlic paste and saute for 2 minutes.
7. Add chopped tomatoes and cook until they are soft and mushy.
8. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.
9. Add the cooked Kwati beans along with the water they were cooked in. Mix well.
10. Add salt to taste and let the curry simmer for 10-15 minutes or until the desired consistency is achieved.
11. Garnish with fresh coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Pressure cook on high heat until 3-4 whistles, then simmer on low heat for 10-15 minutes.
Serving size:
- 4 servings
Nutritional information:
- Calories: 150 kcal
- Fat: 6g
- Carbohydrates: 20g
- Protein: 5g
Substitutions for ingredients:
- Kwati beans can be substituted with any mixed beans.
- Green chilies can be substituted with red chili flakes or powder.
- Fresh tomatoes can be substituted with canned tomatoes.
Variations:
- Add vegetables like carrots, potatoes, or bell peppers to make it more nutritious.
- Add coconut milk to make it creamier.
- Add paneer or tofu for a vegetarian protein option.
Tips and tricks:
- Soak the beans overnight to reduce cooking time.
- Adjust the spice level according to your preference.
- Add water as required to achieve the desired consistency.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan on low heat until heated through.
Presentation ideas:
- Serve in a bowl with a side of rice or naan bread.
Garnishes:
- Fresh coriander leaves
Pairings:
- Rice or naan bread
Suggested side dishes:
- Raita (yogurt dip)
- Papadum (crispy lentil crackers)
Troubleshooting advice:
- If the curry is too thick, add more water to achieve the desired consistency.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to soak the beans overnight and cook them thoroughly to avoid any digestive issues.
Food history:
- Kwati is a traditional Nepali dish made with mixed beans and is typically eaten during festivals and special occasions.
Flavor profiles:
- Spicy, savory, and aromatic
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Nepali