Ooti
Whole dried black-eyed peas simmered until soft with leafy vegetables, dried chilli, and a smoked fish piece — a slow-cooked Meitei lentil-and-greens preparation that is mild, protein-rich, and deeply satisfying, eaten as a primary dish with rice.
Cuisines
Manipuri
Best for
Lunch
Dinner
Build a full meal around Ooti
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Black Gram , whole |
|
1 cup | Green Pea |
|
1 cup | Water |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Baking soda |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Salt |
|
1 teaspoon | Cumin , seeds |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , grated |
|
1 | Chili , green, chopped |
|
1 handful | Cilantro , chopped |
Instructions
- 1 Wash the black gram thoroughly and soak it in water for at least 4 hours or overnight.
- 2 Drain the soaked black gram and add it to a pressure cooker along with green peas and 1 cup of water.
- 3 Add baking soda and turmeric powder to the cooker. Stir well.
- 4 Pressure cook the mixture for 3-4 whistles or until the black gram is soft and cooked.
- 5 In a separate pan, heat mustard oil over medium heat.
- 6 Add cumin seeds to the hot oil and let them splutter.
- 7 Add minced garlic, grated ginger, and chopped green chili to the pan. Sauté until fragrant.
- 8 Pour the cooked black gram and peas mixture into the pan. Stir well to combine.
- 9 Add salt to taste and let the mixture simmer for 10-15 minutes, stirring occasionally.
- 10 Garnish with freshly chopped coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) while sautéing the spices.