Oma Gwran Sobai Jwng | Smoked pork with Black Lentils | Bodo recipe

Bodo style Smoked Pork with Black Lentils

Oma Gwran Sobai Jwng is a traditional Bodo style recipe, where the smoked pork is cooked with black lentils. This recipe is popular among different tribes and each trive have their own versions. This dish is delicious, healthy and a perfect amalgamation of pork with comforting black lentils.The black lentils add a rich, hearty earthy flavour and the smokiness from the pork gets infused deep into the gravy making it ultra flavourful. We enjoy this dish on cooler days with piping hot steamed rice.

INGREDIENTS

1.    Smoked Pork 500 grams

2.    Black lentil 200 grams

3.    Oil 3 tablespoons

4.    Green chilies paste 3 teaspoons

5.    Turmeric powder ½ teaspoon    

6.    Salt as per taste

7.    Khar 5 teaspoons or cooking soda 1 teaspoon

8.    Garlic paste 1 teaspoon

9.    Ginger paste ½ teaspoon

10.Onions 2 medium sliced

PREPARATION

1.    First soak your black lentils at least for 2 hours then put it in the pressure cooker with 4 cups of water and let it whistle for 5 to 6 times and let it cool.

2.    Turn on the stove on a low flame, open the pressure cooker’s lid and add your khar or cooking soda and simmer it for 10 minutes until the black lentils turns mushy, once done and keep aside.

3.    In a deep pan, heat your oil then add the sliced onions and sauté it for 2 minutes on a low flame.

4.    Add your green chili paste, ginger paste and garlic paste – sauté them until the onions are golden brown, which can take about 4 to 5 minutes.

5.    Add your smoked pork -stir them well, cover and cook the meat for 20 minutes until the fat begins to release.

6.    Now add the salt to taste and turmeric powder – stir and open cook it for 10 minutes frequently stirring until the water from the meat completely dries.

7.    Now transfer the boiled black lentils into the pan – stir them well and add additional water about 2 to 3 cups should be enough. Cover and cook it for 20 to 30 minutes occasionally stirring in between so that the dish does not stuck at the bottom of your pan.

8.    Once the gravy achieves your desired consistency, its ready to be served!

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