Mangal Ooti Or Manipuri Dry Peas Curry

Mangal ooti or Manipuri dry peas curry from Manipur cuisine.
A very simple and easy yet delicious curry. You don’t need any powder spices to make it except turmeric.
My first blog post was also from this beautiful state Manipur Chakhao Kheer.
And our pride Mary Kom an Indian Olympic boxer is also from Manipur.

Surrounded by nine hills with an oval shaped valley at the center, a natural made Jewel and hence the name “A Jeweled land” or ‘Manipur’, it’s literal translation. Even the first prime minister of India famously said Manipur was the Jewel of India. Apart from being a nature’s gift to India, Manipur is also a melting pot of culture. It is the birthplace of Polo, the sport and the birthplace of Ras Lila, a classical dance form.

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Manipur cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients.
This month my partner is Sharanya Palanisshami. Who blog at Sara’s Tasty Buds.

Sharanya gave me two easy to use ingredients cumin and green chilli. ingredients. Thanks Sharanya.
And I gave her bay leaf and cardamom. Check out her blog for the wonderful recipe she shared with these ingredients.

You may like one more dry peas recipe here.

Recipe is very simple and easy. This delicious and flavourful curry is perfect accompany with any bread or steamed rice.


Dry peas – 1 cup

Cooking soda – a pinch

Water – 2 & 1/2 cup

Onion – 2, chopped

Green chilli – 2, chopped

Ginger – 1 inch piece, grated

Tomato – 2, chopped

Mustard oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Bay leaf – 2

Dry red chilli – 2

Turmeric powder – 1/2 teaspoon, optional

Salt to taste

Cilantro or coriander leaves to garnish


1. Soak the dry peas overnight.

2. Next day drain the water and pressure cook with soda and 2 cup of water. After 1 whistle pressure cook on simmer for 10 minutes.

3. Let the pressure cooker cool down.

4. Heat 2 tablespoon mustard oil in a pan.

5. Add cumin seeds, bay leaf and dry red chilli.

6. When the cumin seeds start to splutter add chopped onions.

7. Fry the onions till light brown. I have taken out 1 teaspoon fried onion to garnish.

8. Add grated ginger, green chilli and chopped tomatoes. Saute till the tomatoes becomes mushy and oil leaves the sides.

9. Add turmeric powder and mix well.
Now add the boiled peas with it’s water and salt.

10. Add 1/2 cup water, mix and when its starts to boil reduce the heat. Cook on simmer for 6 – 8 minutes.

11. Cook on high heat for 1 minute. Give a good stir and remove from heat.

12. Garnish with cilantro or coriander leaves. Serve hot with jeera rice, pulao, steamed rice, roti or Indian flat bread, paratha, puri, pulao, naan or any bread.

Recipe note

One of my reader Munu said turmeric powder is not used in authentic Mangal ooti recipe. But I have added it to give some colour to the curry. You can skip it if you want. Thanks a lot Munu for the info.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
Facebook page
Follow on


Google plus

Published by

Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

43 thoughts on “Mangal Ooti Or Manipuri Dry Peas Curry”

  1. Interesting information about Manipur, some that I had not read about earlier. I want to visit this beautiful Jewel, and taste its cuisine for myself. My family would enjoy this curry, they can never have enough of peas in any form, fresh, dry, white, yellow, whatever! Thanks for the tip about the turmeric not being normally used in this curry, as I like to try out recipes in their authentic form. Sujata. Shukla from

    Liked by 1 person

  2. Brown lentil soup or Lebanese lentil soup looks so delicious di   The use of lemon must be adding bit tangy flavor here   Lovely share !!

    Liked by 1 person

  3. Hi mam, thanks for portraying Manipur so beautifully and thanks for choosing one of our dishes for your blog. Just one correction mam, turmeric should never be added while preparing Ooti, ooti is always faded white in colour

    Liked by 1 person

  4. Introduction is Mind blowing… You portrayed this state very beautifully.
    👌👏👍. Apart from delicious recipes, people around world, also come to know about Indian States.
    Many Applaud for that.
    Ya, your dish looking very nice. Simple and tasty.. I will try. Thank you for such knowledgeable cooking.
    Those who love to travel and eating will definitely gain so much from your Blog..🙏🙏

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.