Nepalese brown soy bean Bhatmas, grows in Darjeeling, traditionally used to prepare various fermented and non-fermented recipes in the Eastern Himalayan regions of Nepal, India, and Bhutan. Most commonly used as Nepali appetizer or enjoyed as a salad.
Basic preparation: Wash, rinse & soak overnight. Add 4 Cups of water / Cup of Bean, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Flavor with butter or oil, salt and any seasoning, cook uncovered over low heat until desired consistency.
Yield: 3 cups of cooked beans / Cup of dry beans
