pungri

Pungri is a traditional Nepalese dish originating from the Kathmandu Valley. It is a type of fermented soybean preparation, often considered a delicacy and a staple in the Newari cuisine. The key ingredient is soybeans, which are typically soaked, boiled, and then fermented using a specific process. This fermentation imparts a unique, pungent aroma and a distinct flavor profile to the dish, which can be an acquired taste for some.

The preparation of pungri involves careful attention to hygiene and the fermentation environment to ensure the desired outcome. After fermentation, the soybeans are usually mashed or ground into a paste. This paste can then be cooked in various ways, often with spices like turmeric, chili, and garlic, and sometimes with vegetables like tomatoes or leafy greens. Pungri is commonly served as a side dish or a condiment alongside rice, roti, or other staple Nepalese meals. It is also sometimes incorporated into other Newari dishes. The nutritional value of pungri is notable, as fermented soybeans are a good source of protein and other nutrients. Its distinct taste and aroma are central to its culinary identity.