Ooti
An authentic vegetarian recipe from Manipur, India
Cook Time
30 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
250g Yellow split peas (matar dal)
150g Onions, finely chopped
15g Ginger, grated
3piece Green chillies, finely chopped
30ml Mustard oil
3g Turmeric powder
3piece Dried red chillies
2piece Bay leaves
5g Cumin seeds
6g Salt
15g Fresh coriander leaves
600ml Water
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the yellow split peas thoroughly under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
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In a pressure cooker or heavy pot, add the soaked split peas with 600 ml water, turmeric powder, and a pinch of salt. Pressure cook for 3–4 whistles (or boil for 25–30 minutes) until the peas are completely soft and mushy.
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Once cooked, mash the peas lightly with the back of a spoon or a potato masher to create a thick, semi-smooth consistency. The ooti should be thicker than regular dal.
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Heat mustard oil in a separate pan over high heat until it smokes lightly. Reduce to medium heat. Add dried red chillies and bay leaves; let them sizzle for 30 seconds.
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Add cumin seeds and let them crackle. Then add the finely chopped onions and cook for 6–7 minutes until golden brown.
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Add the grated ginger and green chillies. Sauté for 2 minutes until fragrant.
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Pour this tempering over the mashed split peas and stir well to combine. Place the pot back on low heat.
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Simmer the ooti for 5–7 minutes, stirring occasionally, until the flavours meld together and the consistency thickens further. Add a splash of water if it becomes too thick.
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Taste and adjust salt. The ooti should have a thick, porridge-like consistency — thicker than a regular dal but not as dry as a sabzi.
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Garnish with fresh coriander leaves and serve hot with steamed rice or as a side with Manipuri rice dishes.
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Chef's Tips
Ooti is traditionally made with yellow split peas (matar dal) — do not substitute with chana dal or moong dal as the texture and flavour will differ significantly.
The dish should be thick and hearty; if it becomes too watery, simmer uncovered on low heat to reduce to the right consistency.
Mustard oil is the traditional cooking fat in Manipuri cuisine and gives ooti its characteristic pungent, earthy flavour.
Ooti is a staple comfort food in Manipur, often served as part of a thali with rice, kangshoi (vegetable stew), and eromba (chutney).
About This Dish
Ooti is a traditional vegetarian dish from Manipur, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Ooti is traditionally made with yellow split peas (matar dal) — do not substitute with chana dal or moong dal as the texture and flavour will differ significantly. - The dish should be thick and hearty; if it becomes too watery, simmer uncovered on low heat to reduce to the right consistency. - Mustard oil is the traditional cooking fat in Manipuri cuisine and gives ooti its characteristic pungent, earthy flavour. - Ooti is a staple comfort food in Manipur, often served as part of a thali with rice, kangshoi (vegetable stew), and eromba (chutney).
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Medium