Entree: India – Manipur – Ooti (Thick spiced Manipuri stew of mashed soaked peas and rice flavored with fermented fish and aromatics)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 50 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 1 cup (200 g) dried split yellow peas, soaked overnight and drained
- 1/2 cup (100 g) short-grain rice, soaked 30–60 minutes and drained
- 4 cups (960 ml) water, plus more as needed for cooking
- 2 oz (55 g) ngari (fermented fish) or 2 oz (55 g) salted fermented fish substitute, flaked
- 2 tbsp (30 ml) mustard oil or neutral vegetable oil
- 1 medium onion, finely chopped — about 6 oz (170 g)
- 2 cloves garlic, minced — about 0.3 oz (9 g)
- 1 in (2.5 cm) piece fresh ginger, minced — about 0.4 oz (12 g)
- 2 green chiles, slit lengthwise (adjust to taste)
- 1 tsp (5 g) turmeric powder
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) roasted ground fenugreek seeds (optional, for authentic warmth)
- Salt to taste, about 1 tsp (6 g) initially, adjust after cooking
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves) for garnish
- 2 tbsp (15 g) chopped green onion (spring onion) for garnish

Instructions

1. Drain soaked peas and rice. In a heavy saucepan combine peas, rice, and 4 cups (960 ml) water. Bring to a boil, reduce heat to low, and simmer, partially covered, until peas and rice are very soft and starting to break down, about 35–45 minutes. Add more water if mixture becomes too dry.
2. While the peas cook, heat mustard oil in a small skillet over medium heat until hot but not smoking. Add onion and sauté until translucent, about 5–6 minutes. Add garlic, ginger, and green chiles and cook 1–2 minutes more until fragrant.
3. Add flaked ngari (fermented fish) to the skillet and stir for 1–2 minutes to release aroma. Stir in turmeric, black pepper, and roasted fenugreek (if using) and cook 30 seconds.
4. Transfer the aromatic mixture into the pot of cooked peas and rice. Stir thoroughly to combine, then simmer gently for 8–10 minutes so flavors meld and the stew thickens. Use the back of a spoon to mash some of the peas for a creamy texture while leaving some whole for body.
5. Taste and adjust salt and heat. Remove from heat and let rest 5 minutes to thicken. Garnish with chopped cilantro and green onion. Serve hot with steamed rice, local breads, or as part of a Manipuri meal.