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Tungrymbai: A Taste of Meghalaya in Your Very Own Kitchen, Boss!

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Chef Curry Do’pyaza

Tungrymbai: A Taste of Meghalaya in Your Very Own Kitchen, Boss!

Namaste, Kem Chho, and Sat Sri Akal, my food-loving friends! Chef Curry Do’pyaza here, ready to whisk you away on another delicious adventure! Today, we’re ditching the usual butter chicken and venturing into the beautiful hills of Meghalaya for a dish that’s as unique as its name: Tungrymbai!

Think of Tungrymbai as the umami bomb you never knew you needed. It’s a fermented soybean chutney that’s packed with flavor and deeply rooted in the Khasi and Jaintia communities of Meghalaya.

When Do We Eat This, Yaar?

Tungrymbai isn’t just a dish; it’s a part of life. You’ll find it gracing tables during festive occasions like Behdienkhlam, a vibrant harvest festival, and Wangala, a post-harvest celebration. It’s also a common everyday staple, enjoyed with rice or as a side dish to add a punch to any meal, especially during the colder months when its warming qualities are most appreciated.

A Little History Lesson, My Doston

Tungrymbai has been around for generations, passed down through families as a treasured culinary secret. The fermentation process not only preserves the soybeans but also enhances their flavor, creating a truly unforgettable taste. It’s a testament to the ingenuity of the people of Meghalaya, who have skillfully used local ingredients to create something so delicious and nourishing.

Let’s Get Cooking!

Preparation Time: 15 minutes (plus overnight soaking)
Cooking Time: 30 minutes

Ingredients, Meri Jaan:

  • 2 cups Bhatmas (Soybeans)
  • 1 medium-sized Pyaaz (Onion), finely chopped
  • 2-3 Hari Mirch (Green Chilies), finely chopped (adjust to your spice level!)
  • 1 inch Adrak (Ginger), grated
  • 4-5 cloves Lahsun (Garlic), minced
  • 1 tablespoon Sarson ka Tel (Mustard Oil)
  • 1 teaspoon Jeera (Cumin Seeds)
  • Salt to taste
  • A small bunch of Hara Dhaniya (Fresh Coriander), chopped for garnish (optional)
  • 1/2 cup Til (Sesame Seeds) – optional

Step-by-Step, Easy-Peasy Instructions:

  1. Soaking the Beans: Wash the soybeans thoroughly and soak them in plenty of water overnight (or for at least 8 hours). This softens them and makes them easier to cook.
  2. Cooking the Soybeans: Drain the soaked soybeans and pressure cook them with fresh water until they are soft and easily mashed. This usually takes about 4-5 whistles in a pressure cooker. Alternatively, you can boil them in a pot until tender.
  3. Tempering the Flavors: Heat mustard oil in a pan or wok over medium heat. Add cumin seeds and let them splutter.
  4. Sautéing the Aromatics: Add chopped onions, green chilies, grated ginger, and minced garlic to the pan. Sauté until the onions turn golden brown and the raw smell of garlic disappears. This takes about 5-7 minutes.
  5. Adding the Soybeans: Mash the cooked soybeans coarsely and add them to the pan. Mix well with the sautéed ingredients.
  6. Roasting the Sesame Seeds (Optional): In a separate pan, dry roast the sesame seeds until they turn light golden brown and fragrant. Be careful not to burn them!
  7. Bringing It All Together: Add the roasted sesame seeds (if using) to the soybean mixture. Season with salt to taste. Cook for another 5-7 minutes, stirring occasionally, until the flavors meld together beautifully.
  8. Garnishing and Serving: Garnish with fresh coriander leaves (if using) and serve hot with rice or as a side dish.

Chef Curry’s Top Tips for Tungrymbai Perfection:

  • Quality Soybeans: Use good quality soybeans for the best flavor.
  • Don’t Overcook: Be careful not to overcook the soybeans, as they can become mushy.
  • Spice It Up: Adjust the amount of green chilies to your liking. Remember, you can always add more, but you can’t take it away!
  • Fermentation Boost: For a more authentic flavor, you can ferment the cooked soybeans for a few days before making the chutney. This will give it a deeper, more complex taste.

Tungrymbai Your Way: Cooking Medium Options:

  • Gas Stove/Induction Stove: Follow the recipe as described above using a pan or wok.
  • Pressure Cooker: You can sauté the onions and spices directly in the pressure cooker before adding the soybeans. This saves time and adds extra flavor.
  • Slow Cooker/Crockpot: Sauté the onions and spices in a pan first, then transfer everything to the slow cooker. Cook on low for 2-3 hours for a deeper, more intense flavor.
  • Oven/Microwave/Air Fryer: I would not recommend these cooking methods for this recipe.

Nutritional Information (Approximate per serving):

  • Calories: 200-250
  • Protein: 15-20g
  • Fat: 10-15g
  • Carbohydrates: 10-15g

(Note: Nutritional information may vary based on specific ingredients and portion sizes.)

Serving Suggestions, Mere Yaar:

  • Serve Tungrymbai with hot steamed rice for a simple and satisfying meal.
  • Use it as a flavorful side dish with grilled meats or vegetables.
  • Spread it on roti or paratha for a quick and easy snack.
  • Mix it with dal or curry to add a boost of umami flavor.

Now It’s Your Turn, Mere Bhaiyo aur Behno!

Go ahead, try this amazing Tungrymbai recipe at home. It is an easy and flavourful recipe. Share it with your friends and family and let them experience the magic of Meghalaya. This is a dish that will definitely leave you wanting more!