Tongba
Tongba is a traditional Himalayan fermented beverage made from millet, iconic to the Limbu people of eastern Nepal and widely enjoyed across Sikkim, Darjeeling, and Bhutan.
Known colloquially as “Tibetan Hot Beer,” it is unique because the drink is prepared right at the table.
Fermented millet grains are placed in a wooden or aluminum container, also called a Tongba (or dungro).
You sip the warm, cloudy liquid through a perforated bamboo straw called a pipsing, which acts as a filter to keep the grains out.
More than 2 days
Easy
Ingredients
For how many kilos of grains?
Ingredient 1
Ingredient 2
Ingredient 3
Directions
Wash the millet grains thoroughly and soak them in water for a few hours. This will soften them and prepare them for fermentation.
Drain the water and cook the grains until tender but not mushy (about 1 hour).
Grind the khesung (fermentation starter) into a fine powder using a mortar.
Allow to cool by spreading the cooled grains on a clean tray or mat to allow them to dry slightly.
While the grains are still slightly warm, mix them with the khesung powder, ensuring an even distribution. A slightly warm temperature is essential for fermentation. Too high a temperature could inhibit the fermenting agent (khesung).
Cover the grains with warm clothing and let them rest for 1 to 2 days depending on the temperature.
Transfer the mixture to a clean fermentation container (pot or jar). Cover it with a clean cloth and place it in a warm spot. Let it ferment for 2 to 3 weeks, or until fully fermented. Make sure the container is not airtight, as fermentation requires air. During fermentation, the yeast will convert the sugar in the grains into alcohol. For optimal sweetness, the beverage will typically keep for six months.
Place the fermented millet (murcha) in the tongba (special container), filling it to the desired level.
Pour hot water into the tongba, filling it to the brim.
Let the mixture steep for 5 minutes to allow the flavors to diffuse and the alcohol to dissolve in the water.
Use the bamboo straw to sip the liquid from the top.
Generally, the glass is refilled 1 to 3 times to extract the malty taste and alcohol before discarding the remaining millet.
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