Sagol Hawai Pan Thongba – Urad Dal & Taro Root Stew

Sagol Hawai Pan Thongba, a light Manipuri stew of urad dal and taro roots with smoked fish and ngari. Simple, tangy, and perfect with steamed rice.

Sagol Hawai Pan Thongba – Urad Dal & Taro Root Stew

author

Image: Rita Khomdram @manipuriauthenticdishesmadeeasy.blogspot.com

Main Dish

Healthy

Meetei

Curry

Manipuri

One Pot

Tangy

Sagol Hawai Pan Thongba – Urad Dal & Taro Root Stew

Monday, May 25, 2026 11:44:12 AM GMT By : Lukthel / Source / Credit Link :

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Sagol Hawai Pan Thongba, a light Manipuri stew of urad dal and taro roots with smoked fish and ngari. Simple, tangy, and perfect with steamed rice.

10 Ingredients
35 Mins
4 People

Sagol Hawai Paan Thongba is a wholesome Manipuri stew made with urad dal (sagol hawai) and taro roots (paan maru), simmered together with smoked fish, ngari, ginger leaves, and red chillies. Prepared in the style of kangsoi—without oil—it is light, nourishing, and deeply flavorful.
This dish highlights the balance of Manipuri cuisine: simple ingredients, minimal spices, and a refreshing broth that pairs beautifully with steamed rice. The combination of protein-rich urad dal and earthy taro roots makes it both filling and healthy, while the fermented fish adds a signature depth of taste. See this recipe of Sagol Hawai Thongba, the same but without taro roots.
The Energetic Essence:The black gram, or black lentil, known as Sagol Hawai, becomes more than just an ingredient; it symbolizes an irreducible energetic capacity. Manipuri people historically used this particular legume to feed their horses, recognizing its ability to provide sustained and robust energy.
A Name Rooted in Tradition:The nomenclature of "Sagol Hawai" thus reflects its historical use in horse nutrition. "Sagol," representing the horse, and "Hawai," associated the beans with the energetic feed, blend together to form a name that echoes through the ages in Kangleipak, also known as Manipur.

Sagol Hawai Pan Thongba – Urad Dal & Taro Root Stew

Preparation Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

Servings
4 servings

Ingredients
10 ingredients

Directions
6 steps

Ingredients

Primary

	150 gm - Sagol Hawai
	4-5 medium sized - Paan Maru (taro root)
	2 (roasted) - Ngari (Fermented Fish)
	2-3 crushed - Red Chilli
	1 - Smoked Fish
	1 - Onion
	3-4 (shredded) - Ginger leaves
	1/2 cup - Naapakpi (hooker chives)
	To taste - Salt
	4-5 leaves - Coriander leaves

Directions

1 Prep the Ingredients
Wash and peel the taro roots (paan maru). Cut into medium chunks. Rinse the urad dal (sagol hawai) thoroughly. Slice ginger leaves and gather red chillies. Keep smoked fish and ngari (fermented fish) ready.
2 Cook the Dal
In a pot, add Sagol Hawai (urad dal) with enough water. Boil until the dal turns soft but not mushy.
3 Add Taro Roots
Drop the taro root pieces into the boiling dal. Cook until the taro becomes tender.
4 Flavor with Ngari & Fish
Add ngari (fermented fish) and smoked fish pieces. Stir gently and let the flavors infuse into the broth.
5 Season & Simmer
Add sliced ginger leaves and red chillies. Season with salt to taste. Simmer for a few minutes until the stew develops a rich aroma.
6 Serve Hot
Ladle the stew into bowls. Best enjoyed with steamed rice for a wholesome Manipuri meal.

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