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.
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.