For 4 Person(s)

betang meh

  • 1 cup red kidney beans
  • 4 cups mustard leaves, chopped
  • 1 inch ginger, grated
  • salt to taste


Soak kidney beans overnight. Pressure cook the beans until tender. 

Once the pressure subsides, add the greens. Bring the mixture to a boil, and then add the ginger. Cover the cooker and cook on low flame until the greens are cooked.

Stir in between, season with salt. Mash the beans for a thicker curry. Serve with rice.