Singju
Singju, from above
Non vegManipur

Singju

Manipur's crunchy salad of cabbage, herbs, roasted besan and ngari. Bold and fresh.

20 minTime
5 gProtein each
hotSpice
Imphal's favourite salad2 chapters · 1 min read

Make it your way

Grandma's wayCabbage, herbs, ngari and fire.
The original
89kcalsame
5 gproteinsame
4 gfibresame
20minutessame

Singju as Imphal makes it.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Cabbage¼ head, finely shredded
Onion1 small, thinly sliced
Coriander leaves (cilantro)a big handful
Mint leavesa few sprigs
Dried red chilli3, roasted
Besan (chickpea flour, gram flour)2 tbsp, dry roasted
Sesame seeds1 tbsp, roasted, or perilla seeds
Ngari1 tbsp, roasted
Saltto taste

Method

4 steps
  1. 1Shred the cabbage very thin and soak in cold water for 10 minutes. Drain well.
  2. 2Dry roast the besan until it smells nutty, and roast the sesame and ngari separately.
  3. 3Pound the roasted chillies and ngari with salt.
  4. 4Toss cabbage, onion and herbs with the chilli paste, roasted besan and sesame. Serve right away.
Serve it like this

Toss just before serving and bring it to the table cold, so it stays crisp.

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Make it a meal

What goes with Singju: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Nga atoiba thongba40 min
With a main Chagempomba40 min
To drink Kokum sharbat25 min
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