Peret Oying:

Peret means the black lentils and Oying simply means vegetable or something had with rice in Mishing (Miri) Tribe.

It’s a traditional dish prepared in many different ways. This version of the recipe is something we make at home.

Hope you enjoy!!

 

Ingredients:

(The measurements are for 5 portions)

Split black lentils (about 200-250) gm

Dry fish/ meat if not available use fresh fried fish/meat

1 Onion – 10 gm ginger(roughly) – 10 cloves of garlic- 12 peppercorns- 2 tomatoes- 8 green chilies

Coriander/spring onions/Chives/ginger leaves (whichever is available in season) for garnishing

Dried red chilies

A pinch of Cumin-salt (according to taste) – a pinch of turmeric powder

Pre- Prep:

Soak Split black lentils for at least 2 hours minimum. Overnight is even better. If you are trying to do quicker then add soda and soak for at least 10-15 mins

Then pressure cook lentils with salt, water and turmeric powder for at least 8-10 whistles of soaked without soda and about 15 whistles with soda. (It might take more depending on the lentil’s age)

Tip: Some people also add red lentils for volume and taste. (Completely optional)

 

Preparation:

Chop or slice your onion and tomatoes.

Roughly pound the fresh green Chilies, ginger and garlic into a coarse paste, either separately or together.

Grind the peppercorns and cumin separately.

Tip: Traditionally we use stone mortar and pestle to grind and pound the ingredients. It tastes better but if that’s not available you can use whatever is available.

 

Cooking:

Now start-off by frying the dried red chilies, then add in onions, ginger-garlic-green chilies paste, and add tomatoes once the onions start to caramelize. Once the tomatoes are cooked add in pounded cumin and your choice of protein, i.e., meat/fish. Here we made two variations using some leftover fried chicken in one and fried fish in the other variant.

Then it’s time to add the pressure-cooked black lentils and then add water if you want a thinner consistency or boil down the water for a thicker consistency. Now add the pounded peppercorns when the gravy comes to a boil.

Then garnish your dish after take off from the heat and here are the two variants of Peret oying with Fish and Chicken