Ingredients
- 1 cup dried soybeans
- 1 tablespoon fermented soy sauce (optional)
- Salt to taste
- 1 small green chili (optional)
- 1 small onion, chopped
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1 tablespoon mustard oil (optional)
Directions
Kinema is a traditional Assamese dish made from fermented soybeans, known for its unique, bold flavor and distinct aroma. This recipe from Pungu’s Kitchen brings together the goodness of soybeans, which are rich in protein, and a blend of spices including garlic, ginger, and green chili. The soybeans are soaked, cooked, and then fermented, creating a tangy, savory dish that’s often enjoyed with steamed rice.
Seasoned with mustard oil, onion, and a hint of fermented soy sauce, Kinema is not only a tasty treat but also a healthy option, packed with plant-based protein and nutrients. It’s a vegan-friendly dish that offers a true taste of Assamese cuisine. Whether you’re looking for a new snack, a side dish, or something to spice up your meal, Kinema is sure to impress with its distinctive taste and nutritional benefits.
Here is an approximate breakdown of the nutritional content for Kinema, based on a serving size of about 1 cup (200g). The values may vary depending on the exact ingredients used:
| Nutrient | Amount (per 1 cup) |
|---|---|
| Calories | 180–220 kcal |
| Protein | 18–20 g |
| Fat | 10–12 g |
| Saturated Fat | 1–2 g |
| Unsaturated Fat | 8–10 g |
| Carbohydrates | 15–18 g |
| Fiber | 6–7 g |
| Sugars | 2–3 g |
| Sodium | 300–400 mg |
| Potassium | 400–500 mg |
| Calcium | 50–60 mg |
| Iron | 3–4 mg |
| Vitamin A | 10–15% DV |
| Vitamin C | 5–7% DV |
Kinema is a high-protein, nutrient-dense dish that provides essential vitamins and minerals, making it a great addition to a balanced diet, especially for those following a vegan or plant-based lifestyle. The high fiber content also supports digestion and overall gut health.
Disclaimer: The nutritional information provided is an estimate based on standard calculations and common ingredients. Actual values may vary depending on specific brands, portion sizes, and preparation methods. Always consult a qualified nutritionist or healthcare provider for personalized dietary advice. Pungu’s Kitchen is not responsible for any adverse effects resulting from the use of this information.
Steps
1 Done | Prepare SoybeansWash the dried soybeans thoroughly. Soak them in water overnight, or for at least 8 hours. |
2 Done | Cook the SoybeansDrain the soaked soybeans and transfer them to a pressure cooker. Add enough water to cover the soybeans and cook for about 20-30 minutes until they become soft and tender. Alternatively, you can boil them on the stovetop for 1-1.5 hours. |
3 Done | Ferment the SoybeansOnce cooked, allow the soybeans to cool to room temperature. In a clean container, mash the cooked soybeans lightly. Cover the container with a clean cloth or lid and leave it at room temperature for 24-48 hours to ferment. The time required depends on the temperature of your environment. You'll notice a strong, sour aroma as the beans ferment. |
4 Done | Prepare the KinemaAfter the fermentation period, the kinema is ready. Heat mustard oil in a pan and add the chopped onions, ginger paste, garlic paste, and green chili. Saute them until the onions turn golden brown. Add the fermented soybeans to the pan and stir well. Season with salt and fermented soy sauce (if using). You can add a little water to adjust the consistency. Cook for a few more minutes, allowing the flavors to blend. |
5 Done | ServeKinema can be served with steamed rice or as a side dish with curry. Enjoy your authentic kinema! |
