📝 About This Recipe
Hawaijar is the heart of Manipuri cuisine, a pungent, umami-rich fermented soybean delicacy that transforms simple ingredients into a deeply savory masterpiece. Traditionally prepared by fermenting boiled soybeans in banana leaves and bamboo baskets, it carries a distinct nutty aroma and a creamy yet firm texture. It is the essential base for iconic dishes like Kangsoi and Morok Metpa, offering a probiotic-rich profile that is as healthy as it is flavorful.
🥗 Ingredients
The Legumes
- 500 grams Small-seeded Soybeans (Ensure they are high-quality, organic, and non-GMO if possible)
- 1.5 liters Water (For boiling the beans)
Fermentation Essentials
- 4-5 large pieces Fresh Banana Leaves (Cleaned and lightly wilted over a flame for flexibility)
- 3-4 pieces Fig Leaves (Optional) (Traditional alternative or addition to aid fermentation)
- 1 Bamboo Basket (Chakhei) (A small breathable basket to allow air circulation)
- 1 handful Dried Paddy Straw (Cleaned; used for insulation and natural cultures)
Insulation and Storage
- 1 large piece Cotton Cloth (To wrap the basket)
- 1 Woolen Blanket or Warm Wrap (To maintain a steady temperature during fermentation)
👨🍳 Instructions
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1
Thoroughly wash the soybeans in cold water multiple times until the water runs clear, removing any small stones or damaged beans.
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2
Soak the beans in ample water for at least 8 to 10 hours, or overnight, to ensure they hydrate fully and cook evenly.
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3
Drain the soaking water and transfer the beans to a heavy-bottomed pot or a pressure cooker. Add 1.5 liters of fresh water.
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4
Cook the beans until they are soft but not mushy. If using a pressure cooker, cook for about 4-5 whistles. The beans should be easily crushable between your thumb and forefinger.
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5
Drain the excess water immediately while the beans are still hot. It is crucial to work with the beans while they are warm to kickstart the microbial activity.
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6
Prepare your bamboo basket by lining it thickly with the cleaned and flame-wilted banana leaves. Ensure there are no gaps for the heat to escape.
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7
Transfer the hot, drained soybeans into the leaf-lined basket. Spread them evenly but do not pack them too tightly; they need a little 'breathing' room.
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8
Fold the overhanging banana leaves over the top of the beans. If using paddy straw, place a layer of it over the leaves for extra insulation.
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9
Cover the entire basket with a clean cotton cloth and then wrap it snugly in a thick woolen blanket or a heavy shawl.
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10
Place the wrapped basket in a warm, dark, and undisturbed corner of your kitchen. In Manipur, this is often near the hearth.
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11
Allow the beans to ferment for 3 to 5 days. After 3 days, check for a strong, pungent aroma and the presence of white, sticky filaments (mucilage) coating the beans.
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12
Once the beans have developed the characteristic smell and 'sticky threads,' the Hawaijar is ready. Remove from the basket and spread on a tray to cool slightly.
💡 Chef's Tips
Temperature is key; if your kitchen is cold, place the basket near a pilot light or inside an unlit oven with the light on. Never use salt during the fermentation process as it inhibits the growth of the necessary Bacillus subtilis bacteria. Ensure all utensils and the bamboo basket are bone-dry and clean to prevent the growth of unwanted mold. If you see black or colorful mold, the batch has failed; the ideal fermentation should produce only white or grayish-white filaments. To extend shelf life, you can lightly sun-dry the finished Hawaijar for a few hours before storing.
🍽️ Serving Suggestions
Mash into a 'Morok Metpa' (chili chutney) with roasted chilies, garlic, and salt for an explosive side dish. Add a tablespoon to 'Kangsoi' (Manipuri vegetable stew) to provide a deep, savory backbone to the broth. Sauté with smoked fish and fermented bamboo shoots for a traditional Meitei delicacy. Serve a small portion alongside steamed jasmine rice and a side of fresh herbs (Kollamni). Enjoy it as a protein-rich addition to any spicy indigenous Northeast Indian curry.