📝 About This Recipe
Tungrymbai is a traditional fermented soybean delicacy from the Khasi hills of Meghalaya, celebrated for its pungent aroma and deep, earthy umami profile. This soul-warming dish transforms humble soybeans through natural fermentation and slow-braising with black sesame and aromatic spices. It is a true testament to the indigenous preservation techniques of Northeast India, offering a flavor experience that is both bold and deeply comforting.
🥗 Ingredients
The Fermentation Base
- 500 grams Small Yellow Soybeans (cleaned and soaked overnight)
- 2-3 large pieces Banana Leaves (for wrapping; can substitute with parchment paper if unavailable)
The Flavor Paste
- 100 grams Black Sesame Seeds (Neitlieh) (toasted and ground into a fine paste)
- 2 inch piece Ginger (peeled and crushed to a paste)
- 10-12 cloves Garlic (crushed into a paste)
- 5-8 pieces Green Chilies (adjusted to heat preference, slit or pounded)
The Braise
- 150 grams Pork Fat or Pork Belly (cut into small cubes; provides the traditional richness)
- 3 tablespoons Mustard Oil (for authentic pungent aroma)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (or to taste)
- 2 cups Water (for simmering)
👨🍳 Instructions
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1
Boil the soaked soybeans in a large pot with plenty of water until they are soft enough to be mashed easily between two fingers. This usually takes 45-60 minutes in a regular pot or 20 minutes in a pressure cooker.
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2
Drain the excess water and wrap the warm beans tightly in clean banana leaves. Place the bundle inside a bamboo basket or an airtight container.
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3
Keep the container in a warm, dark place for 3 to 4 days. You will know it is ready when the beans develop a sticky texture and a strong, characteristic fermented pungent odor.
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4
Once fermented, lightly mash about half of the beans using a mortar and pestle to create a varied texture.
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5
In a dry pan, toast the black sesame seeds until they start to pop and release their aroma. Grind them with a little water into a smooth, dark paste.
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6
Heat the mustard oil in a heavy-bottomed pot (traditionally a cast iron pot) until it reaches smoking point, then reduce the heat.
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7
Add the pork fat or pork belly cubes and fry until the fat renders out and the pieces become slightly crispy and golden brown.
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8
Add the crushed ginger, garlic, and green chilies to the oil. Sauté for 2-3 minutes until the raw smell disappears.
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9
Stir in the turmeric powder followed by the fermented soybeans. Mix well to coat the beans in the aromatic oil.
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10
Add the ground black sesame paste and salt. Continue to sauté for 5-7 minutes, stirring constantly to prevent the sesame from sticking to the bottom.
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11
Pour in 2 cups of water. Bring to a boil, then lower the heat to a simmer.
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12
Cover and cook for 20-30 minutes, stirring occasionally, until the gravy thickens and the oil starts to separate from the sides of the pot.
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13
The final consistency should be thick and chunky, not watery. Adjust salt if necessary and remove from heat.
💡 Chef's Tips
For the best flavor, use organic, non-GMO soybeans which have a higher protein content for better fermentation. If you don't eat pork, you can substitute the pork fat with extra mustard oil, though the flavor will be less traditional. Ensure all utensils used during the fermentation stage are bone-dry and clean to prevent the growth of bad bacteria. The 'pungency' is the hallmark of this dish; if you are new to fermented foods, start with a smaller amount of the fermented paste in your stew. Store any leftover un-cooked fermented beans in the freezer to stop the fermentation process.
🍽️ Serving Suggestions
Serve hot alongside a steaming mound of Jadoh (Khasi red rice cooked with meat). Pair with a side of 'Dohneiiong' (Pork with black sesame) for a complete Meghalayan feast. Accompany with fresh cucumber slices and a spicy bird's eye chili chutney to cut through the richness. Enjoy with a simple side of boiled local greens like mustard leaves or spinach. Traditionally eaten as a side dish or condiment rather than a main curry.