Meghalaya Tungrymbai Dal Fermented Soybean Khasi Simple Style

Ingredients

• 3 tbsp tungrymbai (fermented soybean paste — whole fermented soybeans that have been dried or semi-dried; the Meghalayan version; available at Northeast Indian stores; substitute with Japanese natto or Chinese black bean paste)
• 1 tsp ginger — finely grated
• 2 green chillies — finely chopped
• 1 tbsp mustard oil or any oil
• 1/2 small onion — finely sliced
• Salt to taste only if needed — tungrymbai is very salty
• 2 tbsp fresh coriander

Method

1. Heat 1 tbsp oil in a small pan on medium heat.
2. Add finely sliced onion. Cook 4 to 5 minutes until soft and translucent.
3. Add grated ginger and finely chopped green chillies. Stir 30 seconds.
4. Add the tungrymbai. Stir to combine with the onion and aromatics.
5. Cook on medium-low heat for 5 to 6 minutes, stirring frequently, until the tungrymbai is heated through and fragrant.
6. The paste cooks slightly and deepens to a more integrated umami aroma.
7. Taste before adding salt — tungrymbai is very salty and additional salt is usually not needed.
8. Add fresh coriander. Stir.
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.