Authentic Manipuri Ooti with Warm Chakhao Rice
A comforting and traditional vegetarian delicacy from Manipur made with tender green peas and split pulses, simmered gently in a fragrant alkaline herbal broth. Served alongside warm, nutty black rice, this authentic dish offers a uniquely soothing taste of Northeast India.
55min
Total Time
4
Servings
Manipuri
Cuisine
Recipe
1
Rinse the soaked yellow split peas and transfer them to a heavy-bottomed pot with 4 cups of water.
2
Add the cooking soda, grated ginger, and slit green chillies to the pot, then bring to a rolling boil.
3
Reduce the heat and let the split peas simmer until they begin to soften and break down.
4
Stir in the fresh green peas and continue to cook on medium heat until both varieties of peas are completely tender and the broth turns slightly thick.
5
Season with salt to taste and mix in the chopped chives or spring onion greens.
6
Drizzle raw mustard oil over the curry just before turning off the heat for an authentic aroma.
7
Serve hot alongside freshly prepared, warm Chakhao black rice.
Ingredients
1 cup yellow split peas (soaked for 4 hours)
1 cup fresh green peas
4 cups water
1/2 tsp cooking soda (traditional edible alkaline ash extract if available)
2 green chillies, slit
1 small bunch chives or spring onion greens, finely chopped
1 tbsp fresh ginger, grated
Salt to taste
1 tbsp mustard oil
2 cups Chakhao (Manipuri black rice), cooked
*This AI-generated recipe may contain inaccuracies.