Mahani is made from bengal gram whole or kale channe. Basically there are four grams eaten together with steamed rice and sweet (usually gulab jamun).All the four grams are cooked in mustard oil and without onion and garlic. This food consist of kale channe/mahani , white channe/madra and sabut maah dal and chana dal all four eaten with rice and gulab jamun in one plate. It is popular in the state of Himachal Pradesh and served in marriages also.
Here we are going to cook Mahani only and i will post the recipe of remaining grams surely on my blog very soon :)
Ingredients :
1 cup Kale channe (soaked over night)
4 tbsp Oil
1 tsp Hing/Asafoetida
1 tbsp whole wheat flour/atta
1 tbsp garam flour/besan
1 tbsp makki ka atta/corn flour
Salt to taste
2 tsp red chilli powder
1 tsp turmeric powder
1+1/2 tsp coriander powder
4-5 tsp dry mango powder/amchur
4-5 tsp jaggery/gur
2 medium sized sliced tomatoes
2 sliced green chillies
2 inch sliced ginger
Method : Soak the kale channe in water over night and boil them by adding salt in the same manner like we boil for normal kale channe gravy recipe.
Now take another wok and heat mustard oil in it , add hing once it is hot.Now add all the three flours 1 tbsp each as mentioned above and simmer the flame to low and roast it by continuous stirring like we roast flour for halwa/sheera till it is light brown in color. Now add all the spices and roast them for 1-2 mins. Add boiled channe without water and cook it on medium flame for 4-5 mins.At this time add water of channe along with jaggery/gur. Cook for 9-10 mins till all spices and gur blends with channe properly.
Add sliced tomatoes,green chillies and ginger and boil for another 3-4 mins , they should be partial cooked only.
Your Mahani is ready to serve with hot steamed rice.
One can increase or decrease the sweetness and sourness by increasing/decreasing the amount of jaggery and dry mango powder according to taste.
This is the recipe i have taken from my mom in law..their may be different version of it too :)
Enjoy it and do let me know ur comments about it ..
Here we are going to cook Mahani only and i will post the recipe of remaining grams surely on my blog very soon :)
Ingredients :1 cup Kale channe (soaked over night)
4 tbsp Oil
1 tsp Hing/Asafoetida
1 tbsp whole wheat flour/atta
1 tbsp garam flour/besan
1 tbsp makki ka atta/corn flour
Salt to taste
2 tsp red chilli powder
1 tsp turmeric powder
1+1/2 tsp coriander powder
4-5 tsp dry mango powder/amchur
4-5 tsp jaggery/gur
2 medium sized sliced tomatoes
2 sliced green chillies
2 inch sliced ginger
Method : Soak the kale channe in water over night and boil them by adding salt in the same manner like we boil for normal kale channe gravy recipe.
Now take another wok and heat mustard oil in it , add hing once it is hot.Now add all the three flours 1 tbsp each as mentioned above and simmer the flame to low and roast it by continuous stirring like we roast flour for halwa/sheera till it is light brown in color. Now add all the spices and roast them for 1-2 mins. Add boiled channe without water and cook it on medium flame for 4-5 mins.At this time add water of channe along with jaggery/gur. Cook for 9-10 mins till all spices and gur blends with channe properly.
Add sliced tomatoes,green chillies and ginger and boil for another 3-4 mins , they should be partial cooked only.
Your Mahani is ready to serve with hot steamed rice.
One can increase or decrease the sweetness and sourness by increasing/decreasing the amount of jaggery and dry mango powder according to taste.
This is the recipe i have taken from my mom in law..their may be different version of it too :)
Enjoy it and do let me know ur comments about it ..
A typical Himachali Menu consists of 5,7 or 9 famous dishes in himachal pradesh .The Menus served in lower parts of Himachal are different from the ones served in the higher tracts.Meat is usually avoided in traditional Himachali dhams. http://www.himachalpradeshtimes.com/10-famous-traditional-dishes-himachal-pradesh/
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