OOTTI or White Peas in cooking soda

Sury asked me to post some delicacy from Manipur.
Most of our delicacies are based on herbs that aren’t easily available, and even if they do I don’t know the English names. I haven’t been home for long so I don’t the picture either.

Many vegetables are quite common, and though we also eat all the masala based preparations of vegetables, one that is unique to us is that we also eat a lot of vegetable stew, flavored with herbs ( of the Allium families, the same family of garlic) and Smoked fish.

Another flavor we use for the stew or mashed popatoes with vegetables like beans and other vegetables only seen in Manipur is dried and fermented fish. Very smelly, in fact some people find it very pungent to point of finding it stinking. Most of the people from the orient love it though, and we use only about a TBS for a serving of 4 people.. Once used to it, it is quite tasty and addictive as people who have spent some time in Manipur will tell.

Since all these dish might not be easy to prepare without the ingredients, I am posting a rather easy preparation which is in fact another delicacy and is a part of every grand feast or celebration that we have.

And is as easy as playing the violin.OK kidding.
This is as easy as preparing daal.
Well it is daal.

Soak white Peas (mattar) overnight or for at least 6 hours.
Boil the peas, if you are pressure cooking it, make sure that it is not overdone.
The Peas should not crumble, only just soft enough that it will give away when you press with a spoon.
When the peas are soft as I said, add cooking soda ( Cooking soda is little diff from baking soda in that baking soda contains starch, ask for cookign soda.else baking soda might just do)

As for the quantity of soda, Add about 3/4 th quantity the amount of salt you usually put for that much daal. Add salt as well.

Don't panic- Bubbles will form, just reduce heat and keep stirring.

Temper the same in whole red chilli, half a small onion finely chopped and a little ginger( 1 tspcrushed) and 1 tsp mustard seed.. Well you have to add the chili and mustard first and fry the onions till golden brown, add the ginger, and then pour in the mixture.

the black or dark green strand you is a manipuri herb that I used for tempering instead of onions. For you onions will do.

Caution: This dish is very addictive and taste great with Puri or rice.
Do try soon.