Seto Bodi (White-eyed Peas / White Beans)
ホクホクとした優しい甘み。黒目豆の「白い」バージョン
Description
'Seto' is Nepali for white, 'Bodi' means bean. Same species as the patterned 'Bodi' (black-eyed peas) or a kidney bean relative, but a beautiful solid white (or cream) without patterns. Softer skin and less quirky than black-eyed peas, featuring a mild 'fluffiness' akin to potatoes or chestnuts. A reliable protein source in Nepali homes.
Classification: Beans, Soup Ingredient, Braised Dish
Shops selling Seto Bodi (White-eyed Peas / White Beans)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
Instructions
- [Authentic Recipe]
- [Aloo Bodi ko Tarkari (Potato & White Bean Curry)]: Soak Seto Bodi overnight in massive water. Parboil in a pressure cooker until a slight core remains.
- [Base]: Heat mustard oil, fry cumin seeds, onion, garlic, ginger, tomato into a paste base (Masala).
- [Simmer]: Add boiled Seto Bodi and chunky potatoes (Aloo), season with turmeric and coriander, simmer fluffy leaving a little broth.
Learn more Substitutes, pairings, tips
Key spices
Substitutes at Japanese supermarkets
Save time by substituting with JP supermarket 'Boiled Soybeans' or 'White Kidney Beans'
Pairing
Basmati Rice / Roti (Flatbread)
Trivia
Nepal has a deeply rooted culture of eating beans (Dal) not just as soup, but evaporating moisture to eat as 'ingredients (sides)'. Even without meat, the fluffiness of these beans is incredibly satisfying, absorbing spice flavors right to the core.
Eating tips & etiquette
Served next to rice as a Dal Bhat 'side' (Tarkari). Scoop potato and beans together with a spoon, chewing thoroughly to savor the fluffy, gentle sweetness.
Allergen
None