Pigeon Pea, called ‘Bethlieng‘ in Hmar, is also another delicacy that is prepared traditionally with either a fermented fish or fermented pork and green chilli or dried chilli.
To clean a Pigeon Pea, you need to break both ends with your fingers and remove the strings. Before preparing as a Hmarchadeng or Chutney, you first need to boil it (preferably not too cooked).
One can also prepare a traditional cuisine with other vegetables as well.
