Blogging Marathon# 39 – Indian States: Day 20
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 🙂
Betang Meh (Kidney Beans with mustard greens & ginger)
- 1 cup Red Kidney beans
- 3 ~ 4 cups Mustard leaves - chopped (I used broccoli rabe instead)
- 1 Ginger " - grated
- to taste Salt
- Soak kidney beans overnight. Pressure cook the beans until tender.
- 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.
- Stir in between, season with salt. Mash the beans for a thicker curry. Serve with rice.