Bethlieng – Pigeon Pea


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.

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