Local Meghalayan rymbai beans boiled simply with ginger and finished with mustard oil — a nutritious everyday legume preparation unique to the Khasi Hills.
Ingredients
1 cup rymbai beans (a flat local bean of the Khasi Hills — substitute with any flat broad bean or butter bean)
1 tsp ginger — sliced
2 green chillies — whole
1/4 tsp turmeric
2 cups water
1 tbsp mustard oil
Salt to taste
Fresh coriander
Method
Soak rymbai beans overnight in 3 cups water. Drain.
Place in a pot with 2 cups fresh water, sliced ginger, whole green chillies and turmeric.
Bring to a boil. Skim any foam.
Reduce to medium. Simmer for 25 to 30 minutes until beans are completely soft.
If using a pressure cooker: 3 to 4 whistles.
The beans should mash easily when pressed. Keep most whole for texture.
Season with salt. The broth should be thin and lightly seasoned from the ginger.
Finish with 1 tbsp mustard oil added directly. Stir.
Garnish with fresh coriander. Serve with steamed rice, the beans and their broth together.