Ooti

Wash the yellow split peas thoroughly under cold water until the water runs clear. Soak in water for 30 minutes, then drain.

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.

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.

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.

Add cumin seeds and let them crackle. Then add the finely chopped onions and cook for 6–7 minutes until golden brown.

Add the grated ginger and green chillies. Sauté for 2 minutes until fragrant.

Pour this tempering over the mashed split peas and stir well to combine. Place the pot back on low heat.

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.

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.

Garnish with fresh coriander leaves and serve hot with steamed rice or as a side with Manipuri rice dishes.