Thinly sliced lotus stem from Loktak Lake dressed with ngari, sesame and fresh chilli — the most prized ingredient in Manipuri singju, harvested from India's largest freshwater lake.
Ingredients
300g fresh lotus stem (thambal — from Loktak Lake; or use any fresh lotus stem available at Asian stores)
2 pieces ngari — roasted and ground to coarse powder
1 tbsp sesame seeds — dry-roasted
2 fresh green chillies — very finely sliced
1 tsp mustard oil
1 tsp lemon juice
2 tbsp fresh coriander
Salt to taste only if needed
Method
The cross-section reveals the beautiful lacy holes that are the lotus stem's visual signature.
Immediately soak in cold water with a squeeze of lemon juice to prevent discolouration.
Peel the lotus stem and slice into very thin rounds — 2 to 3 mm thick.
Drain the lotus stem slices completely. Pat dry with a kitchen towel.
Roast ngari pieces 2 minutes in a dry pan. Cool and grind to coarse powder.
Dry-roast sesame seeds 2 to 3 minutes until golden.
In a bowl combine the lotus stem rounds, ground ngari powder, dry-roasted sesame seeds and finely sliced green chillies.
Add mustard oil and lemon juice. Toss gently.
Taste before adding salt — ngari provides saltiness.
Add fresh coriander. Toss once more. Serve immediately.