Name: Mahani(Spicy and sour curry made with black channa ) Himachali Cusine recipe by Ruchi sharma at BetterButter
Prep time: 495 min
Cook time: 20 min
Total time: 515 min
Yield: 4
Ingredients: Black channa 1Cup soaked overnight; Mustard Oil 2Tbsp; Hing 1Tsp; Besan 1Tbsp; Whole wheat flour 1Tbsp; Makki ka Atta/Corn Meal 1Tbsp; Salt to taste; Red chilli powder 2Tsp; Turmeric powder 1Tsp; Coriander Powder 1 1/2 Tsp; Mango Powder/Amchur. 4-5Tsp; Gur 4-5Tsp; Sliced Tomatoes 2Medium size; Coriander leaves chopped. 2Tbsp

ABOUT Mahani(Spicy and sour curry made with black channa ) Himachali Cusine RECIPE

Mahani is no onion garlic recipe.The dish is popular in Kangra valley and a very important part of the Himachali wedding menu.

Ingredients Serving: 4

Black channa 1Cup soaked overnight
Mustard Oil 2Tbsp
Hing 1Tsp
Besan 1Tbsp
Whole wheat flour 1Tbsp
Makki ka Atta/Corn Meal 1Tbsp
Salt to taste
Red chilli powder 2Tsp
Turmeric powder 1Tsp
Coriander Powder 1 1/2 Tsp
Mango Powder/Amchur. 4-5Tsp
Gur 4-5Tsp
Sliced Tomatoes 2Medium size
Coriander leaves chopped. 2Tbsp

Instructions

Wash and soak black channa in sufficient Water overnight.
Boil black channa same way as we boil for black channa gravy.
Drain boiled black channa and reserve the boiled water for later use.
Heat oil in a Kadai on high flame
When oil reaches at smoking point reduce the flame to medium low.
Add hing and all the three flour .
Roast the flour on low flame stir continuously till it is light brown in color.
Now add all the dry Spices and roast them for 1-2 minute on low flame.
Add boiled channa and cook on medium flame for 4-5 minutes.
After 5 minutes add reserved water and gur to the channa mixture .
Approximately 2cups of water is required if reserved water is less add normal water .
Stir well and cook on medium flame for 9-10 minutes until all Spices and gur blends with channa .
Stir in between.
Add sliced tomatoes and boil for another 3-4 minutes.
Tomatoes should be partial cooked.
Garnished with coriander leaves and serve hot with steamed rice, chapati etc.

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