Data

Fermentation type: rhizopus oligosporus

Edible: yes, but not enough to keep

Tastiness: just barely OK

Recipe

• 1 kg urid dal
• 2 tbsp vinegar
• ~1 tsp tempeh starter
• (optional) 1-2 tbsp of rice flour

Instructions

1. Soak the urid dal in water for ~10 hours (you could probably go a LOT shorter, like 1 hour).
2. Boil until reasonably soft. I boiled about 5-10 minutes.
3. Add vinegar and mix well
4. Add the urid dal back to the pot with the heat turned on and stir to let them dry out
5. Let the urid dal cool down to less than 35 degrees
6. Add the starter and rice flour and mix well
7. Incubate at ~30-35 degrees for 24 hours

Pictures

After 24 hours

After 24 hours, cross-section

Notes

I had a bad feeling about this after only ~16 hours when it felt way too hot. Still I let it go for 24 hours after removing it from the container. There was no smell of ammonia until I cut it open though, and the smell was kind of faint. The tempeh showed all the other characteristics of being overripe though, it was a bit mushy in the middle.

After tasting I decided to throw it out, this did not feel like something I would want to eat, even though it was palatable.

Since the urid dal contained a lot of skins, I think things got too moist. Maybe I should try actually using a dehydrator for drying my beans next time?