Meghalaya Rymbai Val Beans Khasi Boiled Minimal Mustard

Method

1. 1

   Soak rymbai beans overnight in 3 cups water. Drain.

2. 2

   Place in a pot with 2 cups fresh water, sliced ginger, whole green chillies and turmeric.

3. 3

   Bring to a boil. Skim any foam.

4. 4

   Reduce to medium. Simmer for 25 to 30 minutes until beans are completely soft.

5. 5

   If using a pressure cooker: 3 to 4 whistles.

6. 6

   The beans should mash easily when pressed. Keep most whole for texture.

7. 7

   Season with salt. The broth should be thin and lightly seasoned from the ginger.

8. 8

   Finish with 1 tbsp mustard oil added directly. Stir.

9. 9

   Garnish with fresh coriander. Serve with steamed rice, the beans and their broth together.