If you have ever been to a Himachali wedding, you must have encountered a special type of dal. Yes, we are talking about the mahni, a sweet and sour curry famous in the hills of Himachal Pradesh. Made up of black gram dal or with chana dal at some places, mahni is a beautiful and lip-smacking concoction of mango powder, jaggery, and so many other flavours. It is not something cooked every day but reserved for special occasions. But one can always cook as his/her choice. Choice matters, right?
Mahni is a significant dish served during wedding festivities in many parts of Himachal Pradesh. It has so many unique flavours which differentiate it from other dals. It is often served with ghee on top and this is what gives it a trademarked North Indian flavour and aroma. This dish is so famous in Himachal but many of us still didn’t know about this. Apart from wedding festivities, mahni is cooked during the traditional food festival of Himachal Pradesh called Dham. This isn’t your regular dal as it has a sweet as well as sour taste. It is a bit on the tangier side and this is what steals the show.
Apart from having a cultural significance, mahni also has ample benefits. It is believed that black grams are rich in calcium, protein, potassium, and iron and thus, it is great for health. Mahni helps in soothing and nourishing the body. After we have talked so much about it, you might be wondering how it is made. Do you know who is going to help you? Us. So, without wasting any time, read the instructions below and have the taste of Himachal Pradesh in your kitchen.
Ingredients
- 200 gm split black gram dal
- 4 tsp dry mango powder
- 2 tsp rice flour
- 2 tsp red chili powder
- 3 pinches of salt
- ½ tsp fennel seeds
- 1/3 tsp mace powder
- 5 to 6 green chilies
- 5 cups water
- 3 tbsp mustard oil
- 3 tsp powdered jaggery
- 1/3 tsp sugar
- 1 tsp turmeric powder
- 5 cloves
- ½ tsp grated nutmeg
Method
- Take a pan and heat the oil on medium flame.
- Add fennel seeds, turmeric powder, red chili powder, nutmeg, mace powder, sugar, and cloves.
- Mix it well and add soaked split black gram (preferably soaked overnight) into the pan. Cook it for 5 to 7 minutes.
- Sprinkle dry mango powder in the pan and cook everything together.
- Meanwhile, take a bowl and add rice powder and water to it. Give it a good mix.
- Pour it into the pan and keep stirring. Once the mixture has thickened, add jaggery, water as well as green chilies.
- Let the dal cook for another 15 minutes.
- After 15 minutes, sprinkle salt and mix well.
- Add coriander leaves for garnishing and the mahni is ready.
- You can serve mahni topped with ghee with plain rice or even chapati.
Believe me, you will not regret making this traditional dish at home. Let us know if you liked it. Also, tell us if you know about any other traditional dish from any state. See you!
