Chana Mahani
Chana Mahani is a traditional dish that comes from the Kangra region of Himachal Pradesh. Its a sweet and tangy curry prepared with gram flour and spices.
- Category: Curry Recipes, Himachali Recipes
Ingredients
- 1 cup Bengal gram (Kale Chane), washed and soaked in hot water for 2 hours
- 1 teaspoon cumin seeds
- 1 inch ginger, julienned
- 5 tablespoons mustard oil
- 1 teaspoon salt
- 3 cups water
- 2 green chillies, sliced lengthwise
- 1/3 teaspoon asafoetida
- 1/3 teaspoon methi dana
For the Pakoda/ fritters
- 1 medium onion, sliced
- 3 tablespoons gram flour
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chilli powder
For the mahani mix
- 1/2 cup dry mango powder
- 1/2 cup jaggery
- 1/2 teaspoon red chilli powder
- 1/3 teaspoon garam masala
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1 cup gram flour ( besan)
Instructions
- Pressure cooke Bengal gram with the water and salt. Keep aside.
- Mix 2 tbsp of water with asafoetida and keep aside.
- Combine all the ingredients with a little water to form a tight batter. Heat mustard oil and deep fry small portions of the pakoda mix until golden brown in colour. Take out and allow excess oil to drain on kitchen paper.
- Add the cumin and the methi dana to the oil and fry for about 10-20 seconds.
- Quickly drop in the mahani mix and stir well until rich golden brown in colour.
- Add cooked Bengal gram, ginger, asafoetida water and sauté for few minutes.
- Add 2 1/2 cups of water and green chillies. Bring to a boil.
- Add the pakodas and simmer for 5 minutes.
- Garnish with some coriander, julienned ginger and green chillies. Serve Chana Mahani hot with steamed rice.