Feb12,2024
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Singju is a traditional salad hailing from the North Eastern Indian state of Manipur, known for its unique blend of flavors and health benefits.
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Singju can be prepared as either a vegetarian or non-vegetarian dish, with the latter being more common due to the inclusion of fermented fish known as Ngari.
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The preparation of Singju involves a mix of fresh and seasonal vegetables, which may include cabbage, lotus stem, cauliflower, unripe papaya, banana flower, and onion, among others.
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These are combined with a variety of spices and flavorings such as roasted chickpea powder, crushed chillies, perilla seeds (thoiding in Meitei), and black salt. The addition of lemon juice and coriander leaves enhances the taste
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One popular variation of Singju includes Mimi noodles, spring onions, cabbage, smoked or steamed fermented fish, and king chilli, offering a spicy kick to the palate.
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Singju is not only cherished for its savory taste but also for its nutritional value. The seeds used in the dish, such as those from Petai beans, are rich in flavonoids, phytosterol, and polyphenol, serving as potent antioxidant agents.
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These components contribute to the health benefits of Singju, which include anti-inflammatory properties, the potential to reduce body weight, insulin resistance, plasma and liver lipids, and the ability to provide a substantial energy boost, particularly beneficial for athletes.
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