Authentic Nepalese Kinema: A Detailed Homemade Recipe

Ingredients

500 grams of soybeans
3 to 4 cups of water
1 tablespoon of turmeric powder
Salt to taste
Mustard oil for frying
2 teaspoon of fenugreek seeds
2 to 3 green chilies, chopped
5 to 6 cloves of garlic, chopped
1 teaspoon of cumin seeds
1 bunch of fresh coriander leaves, chopped
1 to 2 tablespoons of lemon juice

Steps and instructions

Soak the soybeans in water overnight.
Drain the soybeans and then grind them to a paste.
Put the paste in a container and cover loosely. Let it ferment for about 3 days at room temperature.
After fermentation, shape the paste into small balls and let them dry under the sun for a day.
Boil the dried balls in water with a pinch of turmeric powder and salt until they are well cooked. Drain and set aside.
In a frying pan, heat some mustard oil. Add fenugreek seeds, cumin seeds, chopped green chilies, and garlic. Sauté until they turn golden brown.
Add the boiled soybean balls to the pan and mix well. Cook for about 5 minutes.
Add chopped coriander leaves and lemon juice. Mix well and cook for another 2 minutes.
Season with additional salt if needed. Serve hot.

Tools for making

Mixing Bowl - A large bowl to soak and ferment the soybeans.
Grinder - A kitchen appliance used to grind the soaked soybeans into a paste.
Container - A covered container to allow fermentation of the soybean paste.
Drying Rack - A rack or surface to air-dry the shaped soybean balls.
Frying Pan - A flat-bottomed pan used for frying the kinema.
Spatula - A cooking utensil with a broad, flat blade used for stirring and mixing the ingredients.
Knife - A sharp utensil used for chopping the green chilies, garlic, and coriander leaves.
Lemon Squeezer - A tool used to extract juice from the lemon.
Measuring Cups - Utensils used to measure the water, turmeric powder, and lemon juice accurately.
Sunlight - Natural light from the sun to dry the shaped soybean balls.

Recipe variations

Instead of soybeans, you can try making kinema with black-eyed peas or mung beans.
Add spices like cumin powder, coriander powder, or red chili powder to enhance the flavor.
For a spicier version, add chopped onions and ginger along with the green chilies and garlic.
Experiment with different herbs like mint leaves or curry leaves for added freshness.
If you prefer a non-vegan option, you can add cooked meat like chicken or pork to the dish.
Vary the cooking method by steaming the kinema instead of boiling it.
Serve kinema as a side dish with rice or roti, or use it as a filling in wraps or sandwiches.
For a tangy twist, add a splash of vinegar or tamarind pulp to the dish.
Add vegetables like diced tomatoes, bell peppers, or spinach for added texture and nutrition.
For a creamy variation, stir in a spoonful of yogurt or coconut milk towards the end of cooking.

Recipe overview

Kinema is a traditional fermented soybean dish from the North Eastern region of India, particularly Sikkim and Darjeeling. This dish is known for its unique flavors and nutritious properties. The process of fermentation imparts a tangy taste and an aroma that is typical of this dish. The recipe involves soaking and grinding soybeans, fermenting them, and then cooking with a variety of spices. Despite the fermentation process taking a few days, the actual cooking time is relatively quick and straightforward. The result is a delicious, nutrient-rich dish that can be enjoyed as a main meal or a side dish. You will definitely enjoy exploring this unique recipe from the Indian culinary repertoire.

Common questions

How long does it take for the soybeans to ferment? The soybeans need to ferment for about 3 days at room temperature.
How long should the soybean balls be dried under the sun? The soybean balls should be dried under the sun for approximately 1 day.
What should I do if I don't have mustard oil? If you don't have mustard oil, you can use any other cooking oil as a substitute.
Can I skip the step of drying the soybean balls under the sun? Drying the soybean balls under the sun helps in the preservation process and enhances the flavor. If you skip this step, the texture and taste of the final dish may be slightly different.
Can I adjust the spiciness of the dish? Yes, you can adjust the spiciness by adding or reducing the amount of green chilies according to your preference.

Serving dishes and utensils

Blender - To grind the soaked soybeans into a paste.
Container - To ferment the soybean paste for 3 days.
Sun-drying rack - To dry the shaped soybean balls under the sun.
Frying pan - To sauté the spices and cook the Kinema.
Serving bowl - To serve the cooked Kinema hot.

Origin stories

Nestled in the heart of the Himalayas, the tiny nation of Nepal prides itself on a rich culinary tradition, with Kinema standing tall as a beloved fermented soybean dish. It's a classic in the Nepalese kitchen, dating back to times immemorial, and an embodiment of Nepalese ingenuity, where scarcity breeds creativity. The distinct, tantalizing flavor of Kinema comes from a natural fermentation process which not only enhances its taste but also increases the nutritional value, making it a rich source of protein for the otherwise carbohydrate-dominant diet of the region. The making of Kinema involves fermenting soybeans, then sun drying them, a process that pays homage to the abundant sunlight that graces this mountainous land. Over the years, this humble dish has traveled across borders, delighting the palate of food connoisseurs worldwide, yet always carrying the essence of the Himalayas in every bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.