Kya Baat Hai! Chagem Pomba: Your New Favourite Fermented Soybean Treat!
Namaste and Khurumjaba to all my amazing readers! Chef Curry Do’pyaza here, ready to spice up your life with a dish that’s close to my heart and the hearts of many in Manipur: Chagem Pomba!
If you’re looking for a flavorful, unique, and surprisingly easy dish, you’ve come to the right place. Chagem Pomba is a delicious fermented soybean curry that’s packed with umami and is sure to tantalize your taste buds. It’s a staple in Manipuri cuisine, especially during the Ningol Chakouba festival (a beautiful day when married daughters are invited back home for a grand feast) and throughout the chilly winter months. It is also eaten regularly by the Meitei community.
A Little History Lesson
Fermentation is an ancient technique used to preserve food and enhance its flavor. Chagem Pomba is a testament to this tradition. The art of fermenting soybeans has been passed down through generations in Manipur, resulting in this savory and comforting dish. It’s a dish that speaks of resourcefulness, culinary creativity, and the beautiful simplicity of home cooking.
Get Ready to Cook!
- Preparation Time: 15 minutes (plus overnight soaking)
- Cooking Time: 30 minutes
What You Need (The Ingredients List)
- 200 grams Hawai Mubi (Fermented Soybeans)
- 1 medium-sized Alu (Potato), peeled and cubed
- 1 medium-sized Piyaz (Onion), finely chopped
- 2-3 Lehsan ki Kaliyan (Garlic Cloves), minced
- 1-inch piece of Adrak (Ginger), grated
- 2-3 Hari Mirch (Green Chillies), slit lengthwise (adjust to your spice preference)
- 1 teaspoon Haldi Powder (Turmeric Powder)
- 1 teaspoon Lal Mirch Powder (Red Chilli Powder)
- 1 teaspoon Dhania Powder (Coriander Powder)
- 1/2 teaspoon Jeera Powder (Cumin Powder)
- 2 tablespoons Tel (Cooking Oil)
- Salt to taste
- Fresh Hara Dhania (Coriander Leaves) for garnish
Let’s Get Cooking! (Step-by-Step Instructions)
- Soak the Soybeans: First, wash the fermented soybeans thoroughly. Soak them in enough water overnight or for at least 6-8 hours. This softens them and removes excess saltiness.
- Pressure Cook the Beans: Drain the soaked soybeans and transfer them to a pressure cooker. Add enough water to cover the beans. Pressure cook for 2-3 whistles, or until the soybeans are tender but not mushy. Let the pressure release naturally.
- Sauté the Aromatics: In a kadhai or deep pan, heat the oil over medium heat. Add the chopped onions and sauté until they turn a beautiful golden brown. Then, add the minced garlic and grated ginger. Sauté for another minute until fragrant.
- Spice it Up!: Add the turmeric powder, red chilli powder, coriander powder, and cumin powder. Sauté for about 30 seconds, being careful not to burn the spices.
- Add the Potatoes and Soybeans: Add the cubed potatoes and sauté for 2-3 minutes. Then, add the cooked fermented soybeans. Mix everything well.
- Simmer to Perfection: Add enough water to cover the potatoes and soybeans. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are cooked through and the curry has thickened.
- Season and Garnish: Add salt to taste. Stir in the slit green chillies. Garnish with fresh coriander leaves.
- Serve Hot: Your Chagem Pomba is ready! Serve it hot with steamed rice.
Chef Curry’s Top Tips for the Best Chagem Pomba
- Quality Matters: The quality of your fermented soybeans will greatly impact the flavor of the dish. Try to source them from a reputable store.
- Adjust the Spice: Don’t be afraid to adjust the amount of green chillies and red chilli powder to suit your spice tolerance.
- Don’t Overcook the Soybeans: Overcooked soybeans will become mushy and lose their texture.
- Let it Simmer: Simmering the curry allows the flavors to meld together beautifully.
Cooking it Your Way: Different Methods
- Gas Stove: The traditional method, perfect for slow simmering and developing rich flavors.
- Induction Stove: Works just like a gas stove, offering precise temperature control.
- Pressure Cooker: You can cook the entire dish in a pressure cooker after sautéing the aromatics, reducing the cooking time. Add all ingredients and cook for 2 whistles.
- Slow Cooker/Crockpot: Ideal for a hands-off approach. Sauté the aromatics separately, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Microwave, Oven and Air Fryer: These methods are not ideal for making Chagem Pomba.
Nutritional Powerhouse
Fermented soybeans are a great source of protein, fiber, and essential nutrients. They are also rich in probiotics, which are beneficial for gut health. The addition of vegetables like potatoes adds further nutritional value.
Serving Suggestions
Chagem Pomba is traditionally served with steamed rice. It also tastes great with roti or paratha. You can also serve it as a side dish with other Manipuri delicacies.
Your Turn to Cook!
Now that you have my secret recipe, it’s your turn to create this amazing dish. Gather your ingredients, put on your apron, and get cooking! I’m sure you and your family will love this flavorful and comforting Chagem Pomba.
Share your culinary creation with your friends and family. After all, food is best enjoyed when shared with loved ones!
Happy cooking, everyone!