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Kangra Mani by Sujata Sud Pant
- Whole Black Gram – 100 Gm Soaked Overnight Of
- Mustard Oil – 4 Tablespoons
- Methi Dana – 1 Teaspoon
- Cumin – 1 Teaspoon
- Coriander Powder – 1 Teaspoon
- Hing (asafoetida) – a big pinch
- Saunf – 2 Teaspoon
- Turmeric – 1 Teaspoon
- Green Chillies – 4, split down the centre
- Cloves – 4
- Green Cardamoms – 4
- Black cardamom – 2
- Bay Leaf – 2
- Water – 250 ml
- Rice Flour – 4 Teaspoons, mixed in a little water to form a smooth paste
- Amchur (dried mango powder) – 1-2 Teaspoons or a few pieces of raw mangos
- Salt (preferably rock salt) – to taste
- Jaggery – to taste
- 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.