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Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop, packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop

Nepali Kwati Daal - Mixed Lentil Stew (Instant Pot or Stovetop) - packed full of proteins from the legumes, making it perfect for vegetarians to get their daily dose of vitamins and minerals. It’s creamy, toothy, and super aromatic for all of your heartwarming needs!

Course Main Course
Cuisine Indian, Nepali
Keyword instant pot, lentils
Custom Category Diwali, Indian Main Course, Instant Pot Recipes, International Cuisine, Main Course
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8
Calories 228 kcal
Author Nidhi Bothra

Ingredients

Lentils:

Others:

  • 3 to medium tomatoes , finely chopped
  • 1 1/2 medium onion , finely chopped
  • 2 tbsp tomato puree
  • 1 tsp green chilies
  • 1 tbsp garlic , minced
  • 1 tbsp ginger , minced
  • 1 inch ginger , sliced
  • 1 clove garlic , sliced
  • 3 dried red chilies
  • 1/2 tsp carom seeds (ajwain)
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chili powder , or paprika powder or cayenne pepper
  • 3 tbsp ghee , or oil
  • 3 1/4 cup water
  • 1 tbsp lemon juice
  • salt  to taste

Instructions

Instant Pot

  1. Wash and soak the lentils for 6-8 hours, ideally overnight. Drain the lentils after soaking.
  2. Turn the instant pot on sauté mode and add the ghee, carom seeds, and cumin. Sauté for 2 minutes and add minced ginger, minced garlic, and green chilies.

  3. Sauté for one minute and add onions and sauté until translucent. Add the tomatoes, tomato paste, 1/2 the turmeric powder, red chili powder, and 1/4 cup water.
  4. Simmer until the tomatoes become tender, which should take 7-8 minutes. Take this mixture out into a separate bowl.
  5. In the same pan add the rinsed lentils, 3 cups water, sliced garlic, sliced ginger, salt, and remaining turmeric. Turn the instant pot on bean mode and put the top on sealing. Make sure to natural release.

  6. Open the instant pot and put it on sauté mode. Add the tomato mixture and add some water if you want to thin out. Sauté for 5-10 minutes, add lime juice and your Kwati dal is ready!

  7. Garnish with cilantro and enjoy with naan bread, tandoori roti or rice!

Stove-Top

  1. In a pressure cooker, add the soaked lentils, salt, 1/2 the turmeric, sliced ginger, sliced garlic, and 3 cups water. Put the lid on and cook for 4-5 whistles on medium heat, but do the first whistle on high.

  2. In a separate pan, add ghee, cumin seeds, carom seeds, and dried red chilies and sauté for a minute. Add the minced ginger, garlic, and green chilies and sauté for another minute.
  3. Add chopped onions and sauté till translucent. Add tomatoes, tomato paste, the remaining turmeric, and 1/4 cup water. Simmer until the tomatoes are tender.
  4. Open the pressure cooker and give the lentils a mix. Add this into the pan with the tomato mixture.
  5. Simmer for 10 minute on low flame and it’s ready! Add lemon juice and garnish with cilantro!

Recipe Video

Recipe Notes

  • You can cover the instant pot with a lid when you are sautéing to minimize splatter.
  • Enjoy the Kwati with naan bread, tandoori roti, biryani or plain rice.
Nutrition Facts
Nepali Kwati Daal (Mixed Lentil Stew) - Instant Pot or Stovetop
Amount Per Serving
Calories 228 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 14mg5%
Sodium 30mg1%
Potassium 579mg17%
Carbohydrates 30g10%
Fiber 7g29%
Sugar 4g4%
Protein 12g24%
Calcium 76mg8%
Vitamin C 10.7mg13%
Vitamin A 630IU13%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.