Mhanni

Today I would like to share a sweet and sour dish that we eat with rice. We call it mhanni (मा ह णी ) in punjabi and khatta (ख टा ) in pahari.
Ingredients:

1 big bowl of kale chhole(black chick peas) soaked overnight
1tsp turmeric
1tsp red chilli powder
2 tsp jeera (cumin)
2 tsp corriander powder (dhaniya)
1 tsp garam masala
4 table spoon besan (gram flour)
salt to taste
2 table spoon amchoor powder (dried mango powder)
2 table spoon sugar
1.5 ladle of oil
1 lt of water
Serves 10-15 people

 

That's the size of bowl i used. My black chick peas are sprouted but you can use overnight soaked ones too.

In a big wok put in 1.5 ladles of vegetable oil. I use safola. You can use any veg. oil of your choice. If you have a big ladle then 1 ladle is enough.

When the oil is warm enough put the flame on low and add in the jeera. I used 2 spoons.

As soon as the cumin seeds start to crackle put in the turmeric.

Now add in the dhaniya powder. Do it quickly otherwise you may burn the spices.

quickly add in the chilli.

give the spices a stir. Remember to keep the gas on low flame all the time.

 Add in the besan and saute it until it gives off a distinct  smell. Remember not to burn it.

Now add the kale chhole and saute it for a minute.

This is what it should look like when you saute it.

Add in the salt. I put in around 1.5 spoons.

Now add in a litre of water and bring to a boil by putting the flame on high.

Now add in the amchoor powder and stir.

Now add in the sugar. Stir it till the sugar has dissolved. You can now taste the dish. Add in more of salt, sugar and amchoor powder according to your taste. It should be sweet and sour. Now put the flame on low and let this dish simmer for 45 minutes. Keep stirring in between. In the meantime clean your kitchen do the dishes or just watch t.v and relax. After 45 min. the mhanni should be slightly thick in consistency. Put the flame off and garnish with coriander leaves. Enjoy this dish with rice and dal makhani.

Tell me how it was ;)