A no onion garlic yellow lentil recipe for you all Manipuri styled Moong Hawai Thongba with Manipuri Bori, which I had to dig out from my draft folder, all thanks to my dear friend Alka Jena, who had been pushing me to share a Bengali 5 spice or accurately Panch Phoron recipe post.
Since it’s Ram Navami and the auspicious occasion calls for fasting as well as meatless delicacies which are cooked and enjoyed by the whole family together post fasting. I felt it appropriate to put up this recipe as it might be of help for those wanting to try a different type of dal recipe.
I am fortunate like most of my friends from my region in getting stocks of indigenous food items, vegetables and spices sent from my hometown whenever the need arises from time to time. (Happy to share that I have started a small organic kitchen garden to enjoy some fresh indigenous produce from my own kitchen garden)
Coming back to the stock of food items and today’s hawai or dal recipe, with some Meitei Boris (sun-dried lentil dumplings which I always keep receiving in bulk whenever a relative visits my hometown from Manipur) that Ima had sent I made this delicious hawai thongba or dal tadka in clear terms on a meatless day with selected ingredients keeping in mind the preference of my family.
Find the simple recipe below.
Moong Hawai Bori Thongba
1/2 cup (120 ml) Moong, dry toast, wash and soak in water for 30 minutes
1 tsp Bengali Paanchphoron or five spices (mixture of whole spices-meethi seeds, nigella seeds, cumin seeds, fennel seeds, mustard seeds)
1/2 Tbsp Maroi Nakuppi/Garlic Chives (optional, but if you have them add them for more flavour to the hawai thongba for a traditional flavour)
7-8 pieces Manipuri Bori or any store bought Bori, fry them in little oil to a light brown colour and set aside
1 Tejpatta Manaa Akangba/dried Bay leaf
2 Whole dry Red Chilli Pepper
1/2 tsp Ginger, grated or julienne
1 1/2 Tbsp Mustard or Vegetable oil
Salt to Taste
1/2 tsp Ghee for Garnishing
1. In a pressure cooker boil the soaked hawai with enough water to cover them , 1/3 tsp turmeric powder and salt. Turn off the flame after 2 whistle and keep aside.
2. Heat mustard oil in a khaang or frying pan on medium flame. till it reaches its smoking point and the pungent smell of the oil gets lighter.
3.Now reduce the flame to low and add in the paanchphoron, bay leaf, dry red chilli pepper, and let the spices splutter gently.
3. Add in the chopped nakuppi or garlic chives towards the end and immediately remove from the heat to avoid over-frying the chives.(if using garlic chives else skip this step)
4. Now uncover the cooker and slowly pour the boiled hawai/dal into the frying pan, add in the fried boris.
5.Bring the hawai to a gentle boil on a medium flame till the boris turn soft and tender.
5. Add the grated ginger Turn and add in the ghee. Turn of the flame after 2 mins.
6. Serve hot with some steamed rice accompanied by some bora/fried fritters, and an vegetarian aloo kangmet/boiled and mashed potato bharta.
Share your views if you try this tasty Moog Hawai Thongba With Manipuri Bori and do let me know how it had turned