Singju Mania: Manipur’s Tangy Salad Sensation!
Namaste Dosto! Kem cho? Sat Sri Akal! Chef Curry Do’pyaza here, back in your kitchens with another delicious secret straight from the heart of India. Today, we’re ditching the usual curries and diving headfirst into a vibrant, flavourful salad called Singju! This isn’t just any salad; it’s a celebration of fresh ingredients and bold tastes from Manipur, a beautiful state in Northeast India.
Think of Singju as Manipur’s best-kept culinary secret, a vibrant symphony of textures and tastes that will tantalize your taste buds.
When Do We Singju?
Singju isn’t just food; it’s a feeling! You’ll find it gracing tables during the festive season of Ningol Chakouba, a heartwarming festival where married women are invited back to their parental homes for a grand feast. It’s also a staple during community gatherings, picnics, and even just a casual afternoon snack. This dish is perfect for any time you crave something fresh, exciting, and utterly delicious. Imagine enjoying this refreshing salad on a hot summer day, or during Yaoshang (Holi) celebrations!
A Little Singju History
Singju has been around for ages, passed down through generations of Manipuri families. It’s a testament to their resourcefulness, using locally available ingredients to create something truly special. The exact origins are shrouded in delicious mystery, but one thing is for sure: it’s a dish that represents the spirit of Manipur.
Let’s Get Cooking!
Preparation Time: 20 minutes
Cooking Time: 10 minutes (mostly for roasting sesame seeds)
Ingredients – The Singju Squad:
- Besan (Roasted Gram Flour): 2 tablespoons
- Til (Sesame Seeds): 2 tablespoons
- Naga Morich (King Chilli): 1/2 (or less, depending on your spice tolerance! This is a fiery fellow!)
- Pungdongbi (Fermented Soybean): 1 tablespoon (This adds a unique, earthy flavour. If you can’t find it, you can use a small amount of soy sauce, but it won’t be quite the same.)
- Yongchak (Tree Bean): 2-3, roasted and mashed (This is optional but adds a wonderful smoky flavour)
- Pyaz (Onion): 1 medium, finely chopped
- Hara Pyaaz (Spring Onion): 2-3, finely chopped
- Adrak (Ginger): 1 inch piece, grated
- Lahsun (Garlic): 2 cloves, minced
- Dhaniya Patta (Coriander Leaves): A handful, chopped
- Heikru (Indian Gooseberry): 2-3, finely chopped (adds a tangy flavour)
- Cabbage (Patta Gobhi): 1 cup, finely shredded
- Gajar (Carrot): 1/2 cup, grated
- Namak (Salt): To taste
Singju Symphony: Step-by-Step Instructions
- Toast the Stars: In a small pan, dry roast the Til (sesame seeds) and Besan (gram flour) separately until fragrant and lightly golden. Be careful not to burn them! This step unlocks their nutty, delicious flavour. Let them cool.
- Spice Up the Base: Grind the roasted sesame seeds and gram flour into a coarse powder using a grinder. Add the Naga Morich (King Chilli), Pungdongbi (fermented soybean), and Namak (salt). Grind again to form a spicy, flavourful paste. This is the heart of your Singju!
- Mix the Magic: In a large bowl, combine the shredded Cabbage (patta gobhi), grated Gajar (carrot), chopped Pyaz (onion), Hara Pyaaz (spring onion), grated Adrak (ginger), minced Lahsun (garlic), chopped Dhaniya Patta (coriander leaves), and chopped Heikru (Indian gooseberry).
- The Grand Finale: Add the spicy paste to the vegetables and mix everything together with your hands. This is the best way to ensure all the flavours are evenly distributed. Taste and adjust the salt as needed.
- Yongchak Power (Optional): If you’re using Yongchak (tree bean), roast it until the skin is charred, then mash it and add it to the salad.
Chef Curry’s Tips for Singju Success
- Spice it Right: The Naga Morich is seriously spicy! Start with a small amount and add more to taste.
- Fresh is Best: Use the freshest vegetables you can find for the best flavour and texture.
- Get Your Hands Dirty: Mixing with your hands really helps to bring out the flavours.
- Adjust to Your Taste: Feel free to add other vegetables like green papaya, lotus stem, or even boiled potatoes.
Singju Your Way: Cooking Variations
- Gas Stove/Induction Stove: Perfect for roasting the sesame seeds and gram flour. Use a low to medium flame and keep a close eye on them to prevent burning.
- Microwave: You can roast the sesame seeds and gram flour in the microwave in short bursts, stirring in between.
- Air Fryer: The air fryer can also be used to roast the sesame seeds and gram flour.
Singju Nutrition (Approximate)
This salad is packed with vitamins, minerals, and fibre! It’s a healthy and delicious way to get your daily dose of veggies. The sesame seeds provide healthy fats, and the fermented soybean is a good source of protein.
- Calories: ~150-200 per serving
- Protein: ~5-7 grams
- Fat: ~8-10 grams
- Carbohydrates: ~15-20 grams
Serving Suggestions: Singju Style
- Serve Singju as a side dish with your favourite Manipuri meal.
- Enjoy it as a light and refreshing snack.
- Pack it for a picnic or potluck.
- Serve with hot rice.
Your Singju Adventure Awaits!
There you have it, folks! A simple, delicious, and authentic Singju recipe that you can easily make at home. So, gather your ingredients, put on your apron, and get ready to experience the vibrant flavours of Manipur.
Now, go forth and create your own Singju masterpiece! Don’t be shy, experiment with different vegetables and spices, and make it your own. And remember, the most important ingredient is love! Share this delightful salad with your friends and family. They will surely love it!