Meghalaya Tungrymbai Dal Fermented Soybean Khasi Simple Style

Method

1. 1

   Heat 1 tbsp oil in a small pan on medium heat.

2. 2

   Add finely sliced onion. Cook 4 to 5 minutes until soft and translucent.

3. 3

   Add grated ginger and finely chopped green chillies. Stir 30 seconds.

4. 4

   Add the tungrymbai. Stir to combine with the onion and aromatics.

5. 5

   Cook on medium-low heat for 5 to 6 minutes, stirring frequently, until the tungrymbai is heated through and fragrant.

6. 6

   The paste cooks slightly and deepens to a more integrated umami aroma.

7. 7

   Taste before adding salt — tungrymbai is very salty and additional salt is usually not needed.

8. 8

   Add fresh coriander. Stir.

9. 9

   Serve as a small side alongside steamed rice. A small spoonful of tungrymbai alongside rice and a vegetable preparation is a complete Khasi meal.