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
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Pressure cooker recipe.

Posted by threeovens.

Ingredients

  • 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

Directions

  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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Banda-Bari (Cabbage Balls in Gravy)

This is an economical dish from Nepal. Gram flour made of ground chickpeas. Substitute any similar flour or buckwheat flour.

Banda-Bari (Cabbage Balls in Gravy

  • Servings: 4
  • Difficulty: easy
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Posted by threeovens.

Ingredients

  • 1 small cabbage
  • 3 medium potatoes
  • 1 large onion, chopped
  • 2 teaspoons cream
  • 1 egg
  • 2 tablespoons chopped cilantro
  • 4 green chilies chopped
  • 1/2 teaspoon fresh ground black pepper
  • salt
  • 2 tablespoons all purpose flour
  • 2 tablespoons gram (chickpea or besan) flour
  • water
  • 1 cup butter

[Gravy]

  • 1 large onion, chopped 
  • 2 tablespoons oil
  • 2 large tomatoes, chopped
  • 2 cups water
  • 2 tablespoons chopped cilantro

Directions

  1. Shred the cabbage and boil in water until tender. Let cool, then squeeze out the liquid once cool enough to handle. Reserve the liquid.
  2. Boil the potatoes. Peel and mash.
  3. In a bowl, combine the potatoes, cabbage, onion, cream, egg, cilantro, and chilies. Season with salt and pepper.
  4. Combine the flours and add a little water so that the mixture is like a thin pancake batter.  Add to cabbage mixture.
  5. Form the cabbage and potato mixture into balls and fry in a little butter in batches. You may not use all the butter.

[Gravy]

  1. To make the gravy, use a food processor to form a paste from the onions.
  2. Use a food processor, or other method, to form a paste from the onions. Fry this onion paste in the oil for about 5 minutes, stirring frequently to prevent scorching.
  3. Stir in the tomatoes and water, cooking and stirring until cooked and the gravy thickens.
  4. Spoon the gravy into a serving bowl, add the fried cabbage balls, and garnish with cilantro.

 

Sikami (Nepalese Yogurt Pudding)

This is an easy, strained yogurt dessert. You can also stir in or serve with fruits such as mango, orange, banana, or lychee. You do need to plan ahead because the yogurt needs to be strained at least 5 hours. I find overnight in the refrigerator to be the most convenient.

Sikami (Nepalese Yogurt Pudding)

  • Servings: 4
  • Difficulty: easy
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Posted by threeovens.

Ingredients

  • 4 cups plain yogurt (Greek or regular, still needs to be strained)
  • 1/2 cup granulated sugar (or equivalent sweetener)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon finely sliced almonds
  • 1 tablespoon finely sliced pistachios
  • 1 pinch saffron

Directions

  1. Once the yogurt has been strained it will nearly have the consistency of cream cheese. Place the yogurt in a mixing bowl and combine with the sugar, or other sweetener, until dissolved.
  2. Stir in the cinnamon and cardamom.
  3. Place in the refrigerator for an hour.
  4. To serve: Garnish with sliced almonds and pistachio and a sprinkling of saffron.