Manipuri Khichdi And Mangal Ooti Recipe

Mangal Ooti is a simple yet flavorful vegetarian side dish from the North East Indian state of Manipur. It is basically a yellow peas curry with aromatic mustard oil seasoning. It can be served with any Indian flat bread for lunch but Mangal Ooti is typically served with Manipuri Khichdi during the Kang festival (Rath Yatra of Manipur) . This khichdi is comforting and delectable and very different from the regular rice-lentil khichdi we make.

To make the Mangal Ooti, dried yellow peas are soaked overnight and pressure cooked with some cooking soda. The boiled peas are then added to a aromatic and flavorful mustard oil tadka (tempering) and cooked. It is a delicious curry made with very few basic ingredients and a simple to follow recipe. Apart from pairing it with a Manipuri khichdi, you can serve Mangal Ooti with any Indian flat bread like chapati or phulka or with some steamed rice.

Manipuri Khichdi is prepared with rice , arahar/ tuvar dal, whole spices and peanuts. This recipe calls for pressure cooking the lentil first , then raw rice is added to it along with the ghee tempered whole spices like bay leaves, green cardamom, dried red chilies, cloves . The whole thing is pressure cooked again and fried peanuts are added as garnishing to the khichdi just before serving it. More than the Ooti, my family liked this khichdi and believe me it tastes good on its own and does not require any accompaniment. You may serve it with curd or pickle if you wish. I have made this khichdi couple of times by now and we just enjoy it to the core. I served Mangal ooti with Manipuri khichdi , lemon pickle and roasted lentil papad for our lunch . 

Manipur state is located in the lush green corner of North East India. It is known for its natural beauty and rich cultural heritage .The staple diet of Manipur is rice, fish and large varieties of leafy vegetables which the people raise in their kitchen gardens. The food dishes are typically spicy because of the use of chili pepper. Food is cooked in Mustard oil and is seasonal. Manipuris use various aromatic herbs and roots found in the region in their food preparation, making the food stand apart from the other Indian cuisines. Source : Wikipedia

Wondering why I am talking so much about this particular North Eastern Indian state ? Well, Manipur Cuisine is the theme for the January month on Facebook food group, Shhhhh Cooking Secretly Challenge. My partner for the challenge was Priya Satheesh who has a wonderful culinary blog, Priyasmenu . Do check out her space for a variety of delectable recipes. Priya gave me ginger and peas as my two secret ingredients and I cooked this delicious Mangal Ooty using the ingredients. I wanted to pair it with Manipuri Khichdi so cooked it as well. I gave her mustard oil and red chili and she cooked Aloo Kangmet , a staple food of Manipur using those ingredients. I have referred the recipes from here. So let's get started.

                                                     

Mangal Ooti Recipe:

                               

Preparation Time: 8 hours
Cooking Time: 30 minutes
Serving: 3-4

Ingredients:

• 1/2 cup dried yellow peas
• 1/4 teaspoon cooking soda
• Salt to taste

To temper:

• 1 tablespoon mustard oil
• 1 teaspoon cumin seeds
• 1/2 inch ginger , grated
• 1 bay leaf
• 1/4 teaspoon turmeric powder
• 2-3 red chilies
• 1 large onion, sliced

Method:

1. Rinse the dried yellow peas and soak it in water for 6-8 hours or overnight. Rinse the soaked peas and cook them in a pressure cooker with 1 cup water, soda and salt for 2 whistles on medium flame. On cooking the peas should be soft but should hold their shape and not mushy.

2. Heat mustard oil in a pan. Add cumin seeds to it. Once the seeds crackle add broken red chilies and bay leaf to it. Fry for 30 seconds. Next tip in sliced onions with a pinch of salt and fry until they become soft and brown. Add ginger followed by turmeric powder. Saute for few seconds.

3. Add the boiled peas to this and add up to 1/2 cup hot water and allow the curry to boil. Simmer for 5 minutes and put off the flame. Delicious Mangal Ooti is ready to be served.

Manipuri Khichdi Recipe :

                                      

Preparation time: 15 minutes
Cooking Time: 30 minutes
Serves: 3-4

Ingredients:

• 1/4 cup split pigeon peas /tuvar/arahar dal 
• 1 cup raw rice ( i have used Basmati rice)
• 1 onion , finely chopped
• 3 tablespoon ghee
• 1/4 teaspoon turmeric powder
• 2 bay leaves
• 2-3 cloves
• 2 green cardamom pods
• 2-3 dried red chilies
• 2 tablespoon peanuts
• 1/2 teaspoon cumin seeds
• 1/2 inch ginger, grated
• 1/2 teaspoon minced garlic
• Salt to taste

Method:

1. Wash the dal and pressure cook it with turmeric and 1 cup water until it is soft. Meanwhile wash the rice, drain and keep aside until the dal is cooked. 

2. Add rice to the cooked dal in the cooker and allow to simmer.

3. Heat a small non stick pan for the tempering. Add 2 tablespoon ghee to it. Add the cumin seeds. Once the seeds crackle add the bay leaves, cardamom pods, cloves and broken red chilies. Allow the spices to fry for few seconds taking care not to burn them. Next add ginger and garlic followed by onions and fry for a minute or so. Add this tempering to the boiling dal and rice with salt to taste. Give a quick stir and close the lid of the cooker and pressure cook for 2 whistles.

4. Once the khichdi is cooked, heat remaining ghee in the pan and fry the peanuts in it. Add the fried peanuts to the khichdi, once all the pressure has been released. Mix and serve the khichdi either with ooti or with some pickle , curd and papad.

If you ever try this recipe, do share your feedback with us in the comment section below.

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For more recipes from North East Indian Cuisines, check out the following post from this blog

• Vegetarian Thukpa / Noodle Soup from Arunachal Pradesh

                            

• Pumpkin Oambal from Assam