Pehak
Veg
Vegan
Fermented soybean paste from Arunachal — similar to akhuni but with a milder, earthy tang, used as a condiment or added to curries for umami depth.
Cuisines
Sikkimese
Arunachali
Naga
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
|
200 grams | Fermented Soybean |
|
1 tablespoon | Mustard oil |
|
1 medium | Onion , finely chopped |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , minced |
|
2 pieces | Green Chili , chopped |
|
1 pinch | Turmeric powder |
|
— | Salt , to taste |
|
1 cup | Water |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add chopped onions and sauté until translucent.
- 3 Stir in minced garlic and ginger, cooking until fragrant.
- 4 Add chopped green chilies and sauté for another minute.
- 5 Mix in the fermented soybeans and stir well.
- 6 Sprinkle turmeric powder and salt to taste, then mix thoroughly.
- 7 Pour in water and bring the mixture to a simmer.
- 8 Cover and cook on low heat for 20-25 minutes, stirring occasionally, until the water is absorbed and the flavors meld together.
- 9 Adjust seasoning if necessary and serve hot.
Tips
For a smokier flavor, roast the fermented soybeans lightly before cooking.