Chakwai(Ricebean)

Description

Chakwai (also spelled Chakhwai or Chakhawai) is the Manipuri name for rice bean (Vigna umbellata). It is a highly nutritious, versatile legume native to the Indo-China and Himalayan regions. Primarily grown by indigenous communities in the hilly regions of Northeast India using natural farming methods, its flavor profile and nutritional density intensify at higher altitudes.

Traditional Culinary Uses;

Chakwai is a cornerstone pulse in Manipuri cuisine, appearing in several indigenous dishes:Chakwai Afutpa (Boiled Beans):

The beans are boiled and frequently added to traditional salads or stews.Singju: A popular, spicy Manipuri salad. Boiled rice beans are tossed with shredded cabbage, lotus roots, herbs, and a savory paste made of roasted perilla seeds, king chilli, and fermented fish (ngari).

Chakhawai Thongba: A simple, aromatic, and slow-cooked rice bean curry that pairs beautifully with steamed rice and dried or fermented fish.Nutritional ProfileAccording to the Manipur Medicinal Plants Database, the dried seeds pack an exceptional nutritional punch:Protein: ~22% (high in essential amino acids)Carbohydrates: ~59%Dietary Fibre: ~5.2%Fat: Extremely low (~0.6%)Micronutrients: Rich in Vitamin A, Vitamin B, calcium, iron, and magnesium.

Health & Medicinal Benefits:

Chakwai is historically utilized in local folk medicine for its therapeutic properties:

Anti-inflammatory: Helps reduce systemic inflammation in the body.Women’s Health: Traditional decoctions (crushed seed extracts) are consumed to help manage menstrual irregularities.Neurological Support: Historically referenced in local remedies to treat symptoms associated with epilepsy.

General Vitality: Sprouted or germinated seeds are eaten raw as an energy-boosting, easily digestible health tonic.

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