Mai-khaliya Recipe

Cooking Directions

• STEP 1.Soak the black lentils in water overnight and then drain.
• STEP 2.In a pressure cooker, add the soaked lentils, water, salt, and turmeric powder. Cook for 4-5 whistles or until the lentils are soft and cooked.
• STEP 3.In a separate pan, heat oil and add cumin seeds, cloves, cinnamon, and cardamom. Saute until fragrant.
• STEP 4.Add chopped onions and cook until golden brown.
• STEP 5.Add ginger-garlic paste and saute for a minute.
• STEP 6.Add tomato puree, red chili powder, coriander powder, and garam masala. Cook until the oil separates from the masala.
• STEP 7.Add the cooked lentils to the masala and mix well. Simmer for 10-15 minutes to allow the flavors to blend.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the lentils overnight helps in reducing the cooking time.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of fresh cream to the curry.

Storage and Serving

• Mai-khaliya can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve hot with steamed rice or roti for a delicious and satisfying meal.