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Blogging Marathon# 39 – Indian States: Day 20

State: Nagaland

Dish: Betang Meh (Kidney Beans with mustard greens & ginger)

Fourth North eastern sate in a row, today we are going to Nagaland. Nagaland is one of the smallest states in India. Nagaland is largely mountainous state. There are 16 main tribes in Nagaland and each tribe has its own unique language, customs and cooking styles.

Naga cuisine features meats and fish, which are often smoked, dried or fermented. A typical Naga table consists of a meat dish, a boiled vegetable dish or two, rice and a chutney. Some common dishes are ‘fermented bamboo shoot‘ with fish and pork. Naga food tends to be spicy beacuse of the use of different varieties of chilies.

Today’s Dish: Like the other North Eastern states, finding vegetarian dishes was extremely difficult even for Nagaland. Lot of emails were exchanged within our BM group and a link to a Naga facebook page was found by one lucky member. It was like jackpot and I picked one dish from there.

Betang Meh is a dish made with kidney beans and mustard greens. It is simply flavored with ginger and an exotic vegetable from the hills of Nagaland. I skipped the exotic veg and proceeded with the recipe. Again I liked the dish even though it didn’t have any spices, like I said in previous post I like bland food 🙂

Print Recipe
Betang Meh (Kidney Beans with mustard greens & ginger) Yum
Betang Meh (Kidney Beans with mustard greens & ginger)
Course side dish
Cuisine nagaland
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 cup Red Kidney beans
  • 3 ~ 4 cups Mustard leaves - chopped (I used broccoli rabe instead)
  • 1 Ginger " - grated
  • to taste Salt
Course side dish
Cuisine nagaland
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 cup Red Kidney beans
  • 3 ~ 4 cups Mustard leaves - chopped (I used broccoli rabe instead)
  • 1 Ginger " - grated
  • to taste Salt
Betang Meh (Kidney Beans with mustard greens & ginger)
Instructions
  1. Soak kidney beans overnight. Pressure cook the beans until tender.
  2. Once the pressure subsides, add the greens. Bring the mixture to a boil, then add the ginger. Cover the cooker and cook on low flame until the greens are cooked.
  3. Stir in between, season with salt. Mash the beans for a thicker curry. Serve with rice.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 39.

An InLinkz Link-up

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16 thoughts on “Nagaland — Betang Meh (Kidney Beans with mustard greens & ginger)”

  1. The mustard greens have their own flavour and actually can pasd off without spices..like the addition of beans..makes it healthy.

  2. Wonderful snaps. These NE states really need so much research. Will never forget this experience…

  3. Agree with finding a veg recipe is very difficult for NE states,nice choice of dish,looks delicious and healthy..

  4. I agree food does not have to be super spicy all the time – I like simple flavored foods especially in hot summer and with ginger, I am sure it had enough flavor

  5. It is sure a healthy and nutritious dish. It is good you like bland food. I would throw in a at least a chili or two to spice it a little.

  6. I like how the NE states have the minimal use of spices and yet tasted really good. Looks very good!

  7. Seems like my daughter’s kind of food who loves bland food too but a healthy combo of greens and veggies. I would have been tempted to add a little bit of spice if I tried it. 🙂

  8. wow thats an very interesting dish with mix up of beans and greens 🙂 I even love the way the NE foods are with mild spices and very healthy way of preparation 🙂 very inviting dish !!

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