Mahani (Spicy And Sour Curry Made With Black Channa) Himachali Cusine Recipe

Cooking Directions

• STEP 1.Soak the black channa overnight and pressure cook until tender.
• STEP 2.In a pan, heat oil and add cumin seeds, cloves, cinnamon, and bay leaf.
• STEP 3.Add chopped onions, ginger-garlic paste, and sauté until golden brown.
• STEP 4.Add tomato puree, red chili powder, turmeric powder, coriander powder, and cook until the oil separates.
• STEP 5.Add the cooked black channa, tamarind pulp, salt, and water. Simmer for 10-15 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the black channa overnight helps in reducing the cooking time.
• Adjust the spice level according to your preference.
• You can add a pinch of garam masala for an extra flavor.

Storage and Serving

• Mahani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and adjust the consistency with water if needed.
• Serve Mahani hot with steamed rice or freshly made roti.