Singju Salad : Flavors of Manipur

Singju Salad is a vibrant and nutritious dish from Manipur, India. It is renowned for its diverse mix of vegetables, legumes, and crunchy toppings, which create a perfect blend of flavors and textures. This salad is delicious and packed with plant-based protein and fiber, making it an excellent choice for health-conscious individuals.

Why Will you LOVE… This Recipe!

Singju Salad: A Reflection of North East India’s Bounty

Singju Salad, a traditional dish from Manipur, embodies the essence of North East India’s culinary philosophy—celebrating the bounty of nature with locally sourced ingredients. This vibrant salad transcends geographical boundaries, as its ingredients are chosen based on seasonal availability, reflecting the region’s deep connection with its natural environment.

Seasonal Ingredients: The Heart of Singju Salad

Singju’s beauty lies in its adaptability to seasonal produce. The dish often features a medley of fresh vegetables, such as cabbage, lotus stem, and banana flowers, readily available in the region. The use of seasonal ingredients ensures freshness and highlights the community’s reliance on local produce.

Cultural Significance: A Celebration of Nature

In Manipur, Singju is a cultural symbol that reflects the community’s appreciation for nature’s bounty. The dish is often served during rituals and special occasions, where its preparation is a communal effort, fostering a sense of unity and shared heritage. The vegetarian version of Singju, in particular, holds significant cultural value, as it is traditionally served during ritual feasts where meat consumption is prohibited.

Singju : Photo Gallery

Nutritional Benefits

• Protein Content: The inclusion of yellow peas and rajma (kidney beans) provides a good amount of protein.
• Fiber Content: Cabbage, lotus stem, and banana flower contribute to a high fiber content.
• Vitamins and Minerals: The variety of vegetables ensures a good intake of vitamins and minerals.

Tips for Enhancing Flavor and Texture

• Use Fresh Ingredients: Ensure all vegetables are fresh for the best flavor.
• Adjust Spice Levels: Customize the amount of chilies to suit your taste.
• Add Crunch: Use crunchy toppings like peanuts or fried onions.

Common FAQs About Singju Salad

• Q: What is Singju Salad?
  A: Singju Salad is a traditional Manipuri dish known for its mix of vegetables, legumes, and crunchy toppings.
• Q: Can I customize the ingredients?
  A: You can substitute ingredients like banana flower with bok choy or spinach.
• Q: How long can I store the salad?
  A: The mixed salad (without besan sev) can be refrigerated for up to 24 hours.
• Q: Is Singju Salad vegan?
  A: This version of the Singju Salad is vegan-friendly as it contains no animal products.
• Q: Can I serve it as a main course?
  A: Singju Salad can be served as a standalone meal or a side dish.

Singju Recipe

This flavorful and protein-packed dish brings together yellow peas, rajma (kidney beans), and a medley of fresh vegetables with aromatic spices. A crunchy topping of besan sev (crispy chickpea noodles) adds texture, making it a delicious and wholesome meal.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 8 hours hours

Cook Time: 15 minutes minutes

Course: Salad

Cuisine: Indian

Keyword: Singju Salad Recipe, Veg Singju

Servings: 4

Author: Chef Yogi

Ingredients

Cooked yellow peas masala

• ▢ 2 tbsp mustard oil
• ▢ 1 tbsp ginger chopped
• ▢ 1 tbsp garlic chopped
• ▢ 1 tsp roasted cumin powder
• ▢ 1/2 tsp turmeric powder
• ▢ 1/2 cup yellow peas soaked for 6-8 hours, cooked for 20 minutes, and drained

Veg Singju

• ▢ 1/4 cup rajma kidney beans (soaked for 6-8 hours, pressure cooked for 20 minutes, and drained)
• ▢ 1 1/2 cups cabbage shredded
• ▢ 1/2 cup young banana flower finely shredded
• ▢ 1 cup lotus stem thinly sliced
• ▢ 1 onion large thinly sliced
• ▢ 1 cup fresh pea shoots
• ▢ 1/3 cup coriander leaves chopped
• ▢ 1/2 cup spring onion chopped
• ▢ 2 tbsp green chilies chopped
• ▢ 5 no whole dry red chilies roasted and crushed
• ▢ 2 tbsp white and black sesame seeds toasted and ground coarsely
• ▢ 1 tsp salt adjust to taste
• ▢ 2 tbsp roasted gram flour besan
• ▢ 1/2 cup besan sev crispy chickpea noodles

Instructions

• Soak rajma separately for 6-8 hours. Drain and pressure cook them for 20 minutes until tender. Drain and set aside.
  
• Soak yellow peas separately for 6-8 hours. Drain and pressure cook them for 20 minutes until tender. Drain and set aside.
  
• Heat mustard oil in a pan. Add chopped ginger and garlic, sauté until fragrant.
  
• Stir in the cooked yellow peas, turmeric powder, red chili powder, and roasted cumin powder. Cook for 2 minutes, mixing well. and keep aside
  
• Roast the dry red chilies over an open flame until aromatic.
  
• Crush them into a coarse texture using mortar and pestle
  
• Lightly toast sesame seeds in a dry pan until fragrant, grind them into a coarse powder using a mortar and pestle.
  
• In a large bowl, combine shredded cabbage, banana flower, sliced onion, lotus stem, chopped spring onion, green chilies, coriander leaves, cooked rajma, cooked yellow peas masala, sesame powder, crushed roasted chili, pea shoots and salt. Mix well.
  
• Add roasted gram flour to the salad and mix thoroughly.
  
• Sprinkle besan Sev on top for crunch and serve immediately.
  

Notes

Substitutions

• If banana flower is unavailable, use finely shredded bok choy or spinach.

Storage

• Best enjoyed fresh, but you can refrigerate the mixed salad (without sev) for up to 24 hours.

Serving Suggestion

• Serve as a standalone meal or as a side with flatbreads.

 

This dish is packed with plant-based protein, fiber, and a vibrant mix of textures and flavors. Enjoy your hearty, nutritious salad!

Tried this recipe?Let us know how it was!