Kwati (Nepali Bean Stew)

Traditionally this recipe is cooked with mustard oil for its pungent flavor, however, mustard oil is not sold in the United States for cooking purposes because of its high level of erucic acid.

Kwati (Nepali Bean Stew)

  • Servings: 6
  • Difficulty: easy
  • Print

Pressure cooker recipe.

Posted by threeovens.


  • 2 cups dry mixed beans (kidney beans, black-eyed peas, chickpeas, soya beans, mung beans, green beans, black beans, white beans)
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 teaspoon lovage seeds
  • 1 onion, chopped
  • 5 garlic cloves, chopped
  • 1-inch piece of ginger, chopped
  • 1 pound mutton, small dice
  • 4 to 5 tomatoes, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cayenne
  • 4 tablespoons cooking oil
  • salt
  • chopped green onions, for garnish
  • cooked rice, for serving


  1. Soak the beans overnight. Drain the water and set aside. If desired, the beans can be left for 2 to 3 days for the beans to sprout.
  2. Use a food processor, or some other means, to form a paste with the onions, garlic, and ginger. Set aside.
  3. Heat the oil in a pressure cooker. Add cumin seeds, black mustard seeds, fennel seeds, and lovage seeds. Once the seeds start splattering, add the onion paste you made and stir fry for 3 or 4 minutes.
  4. Add the meat and stir fry to brown.
  5. Stir in the beans, coriander, cumin, turmeric, cayenne, and salt. Fry for 5 minutes. Add the tomatoes and cook 2 to 3 minutes. Add 5 cups of water, cover, and pressure cook 20 to 25 minutes.
  6. Release the pressure and check to make sure the beans are tender. If most of the water has boiled out, you can add about 2 more cups until you get the desired consistency.
  7. Garnish with chopped green onions and serve with rice.

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