Crockpot Manipuri Ootti (Peas Stew of Manipur, India) June 14, 2008Posted by live2cook in Sauces and Gravies, slow cooker recipes, Sprouts! Sprouts!, Uncategorized.
Tags: Crockpot peas stew Manipur India Ootti
When I prepared Manipuri khichdi for our lunch, I was thinking about serving Pickle and Yogurt as sides. But, Anthony mentioned that Khichdi will go very well with Manipuri Ootti. I got interested and decided to prepare Ootti to serve with Manipuri Kichdi. Like adding fuel to fire, the ingredients for Ooti were very few and were my pantry staples setting my interest ablaze. So, I jumped in to action and set up another crock pot for Manipuri Ootti.
Anthony was right! Manipuri Ootti and Khichdi are the perfect duo. Thanks to him that we had a wonderful lunch.
Since I was planning Ootti as a side for two of our meals and the amount of soaked and sprouted green peas that I had in hand was not sufficient, I added some field beans sprouts too.
1 Cup Dried Green Peas (soaked for 8 hours or more. I Sprouted the peas. But it is optional)
1/2 Cup Dried Field Beans (Dried Lablab or Fava beans, Mochchai paruppu in Tamil, Avarekkalu in Kannada) (soaked for 8 hours or more. I Sprouted the beans. But it is optional)
2 tsp Oil
1 1/2 tsp Salt
3/4 tsp Baking soda
1/4 tsp Black Mustard seeds
1 medium sized onion (chopped)
1/4 inch piece of Ginger (Minced)
1 pinch Turmeric powder
2 Dried Red chillies (broken into large pieces)
1. Heat the oil in a small pan and add the black mustard seeds. When they splutter, add turmeric and red chilli pieces. Stir for a minute.
2. Add the chopped onion and minced ginger. Fry till the onion turns slightly brown.
3. Add this tempering to a 5 quart slow cooker insert.
4. Drain the peas and beans well and add to the tempering above.
5. Pour 2 and 1/2 cups of water. Add salt and the baking soda.
6. Cover and cook in low for 8 – 12 hours.
7. Serve with cooked rice, flat breads or Khichidi.