Manipuri Ooti

This wholesome Manipuri Ooti combines fragrant basmati rice with protein-rich toor dal in a single pot for the ultimate comfort meal. Infused with aromatic spices and crunchy peanuts, this nourishing dish delivers maximum flavor with minimal effort—perfect for busy weeknights when you crave something satisfying and soul-warming.

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Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 285kcal

Equipment

Ingredients

1 cup basmati rice
1/4 cup yellow pigeon lentil toor dal
3 cups water
1 small onion chopped
1 tsp ginger and garlic paste
1 tsp cumin seeds
2 tbsp peanuts fried
2 green cardamoms
2-3 cloves
1 small bay leaf
2 whole red chilies
2 tbsp oil or mustard oil
1/2 tsp turmeric powder
Salt to taste

Instructions

Wash and soak rice and dal for 15 minutes in separate bowls.
Drain and add to pressure cooker with 3 cups water, salt, and turmeric powder.
Pressure cook until soft, about 3-4 whistles, then let pressure release naturally.
Heat oil in a large pan over medium heat.
Add cumin seeds, bay leaf, cloves, cardamoms, and red chilies. Sauté briefly until fragrant.
Add ginger-garlic paste and sauté for 30 seconds.
Add chopped onions and fried peanuts, cooking until golden brown.
Mix the prepared tadka with the cooked rice-dal mixture.
Simmer for 4-5 minutes, stirring gently to combine flavors.
Serve hot immediately.

Notes

For quicker preparation, cook everything in the pressure cooker by adding the tadka ingredients directly with rice and dal, then pressure cooking for 3 whistles.

Adjust water quantity to achieve your preferred consistency—add more for a soupy texture or less for a drier preparation.

Substitute toor dal with moong dal or masoor dal if preferred, adjusting cooking time accordingly.

Toast whole spices lightly before adding for enhanced aroma and flavor depth.

Store leftovers in refrigerator for up to 3 days and reheat with a splash of water to restore consistency.

Mustard oil gives an authentic flavor, but any cooking oil works as a substitute.

Add vegetables like diced tomatoes or green peas during the tadka stage for extra nutrition and color.

Nutrition