Kangra Mani by Sujata Sud Pant


  1. Whole Black Gram – 100 Gm Soaked Overnight Of
  2. Mustard Oil – 4 Tablespoons
  3. Methi Dana – 1 Teaspoon
  4. Cumin – 1 Teaspoon
  5. Coriander Powder – 1 Teaspoon
  6. Hing (asafoetida) – a big pinch
  7. Saunf – 2 Teaspoon
  8. Turmeric – 1 Teaspoon
  9. Green Chillies – 4, split down the centre
  10. Cloves – 4
  11. Green Cardamoms – 4
  12. Black cardamom – 2
  13. Bay Leaf – 2
  14. Water – 250 ml
  15. Rice Flour – 4 Teaspoons, mixed in a little water to form a smooth paste
  16. Amchur (dried mango powder) – 1-2 Teaspoons or a few pieces of raw mangos
  17. Salt (preferably rock salt) – to taste
  18. Jaggery – to taste
  19. Fresh Coriander – for Garnish


In a iron kadhai, heat the mustard oil till it smokes, then cool slightly. Add the methi dana, cumin, coriander, hing, saunf, turmeric, split green chillies, cloves, cardamoms, bay leaf and let it all cook till the aromas are released. Add the black gram and let it cook till soft. You may add a little water if needed.

Once the gram is cooked, add the rice flour mixture and stir so no lumps are formed. Add the water. Once this is bubbling add the raw mango pieces or amchur powder, depending on how sour you want the mani.

Lastly add the salt and a small amount of jaggery to balance the sourness. Add fresh coriander. Let it cook for 5 minutes more on a slow heat.

This is served with rice.

Tip: you can use sprouted black chana or radish chunks or pumpkin for this dish.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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