Chagem pomba
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A thick, porridge-like dish of mustard greens, vegetables, rice and fermented soybean (hawaijar), warming and nourishing.
Region: ManipurOccasion: Everyday meals, especially in winterTime: 45 minServes: 4Vegan
Ingredients
- 2 cups mustard leaves (or other greens), chopped
- 1 cup mixed vegetables (potato, beans, pumpkin, bamboo shoot)
- 3 tbsp rice, soaked 30 minutes and coarsely ground
- 2 tbsp hawaijar (fermented soybean)
- 1 small onion, sliced
- 1 inch ginger, crushed
- 2 dried red chillies
- 1 tbsp mustard oil
- Salt to taste
- 3 cups water
Method
- Heat mustard oil and fry the onion, ginger and red chillies.
- Add the hawaijar and fry for a minute until fragrant.
- Add the vegetables and greens and stir for 2–3 minutes.
- Add water and bring to a boil, then add the ground rice, stirring to prevent lumps.
- Simmer, stirring, until the vegetables are soft and the dish thickens like a porridge, 20–25 minutes. Add salt.
- Serve hot with steamed rice.
History
Chagem pomba is a traditional Meitei dish that combines fermented soybean with greens and rice. Some households add ngari instead of or as well as hawaijar.
Significance
It is valued as a comforting, warming dish for cold weather and is often given to people recovering from illness.