Himachali Khatta (sweet and sour black chick peas)

Name: Himachali Khatta (sweet and sour black chick peas)
Total time: 23400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Kala Chana (Black Chickpeas), soaked over night; 1 Bay leaf (tej patta); 1 black cardamom; 1 Onion finely chopped; 4 cloves garlic chopped; 1 green chilli finely chopped; 1 teaspoon Mustard oil; 1/2 teaspoon Mustard seeds; 1/2 teaspoon Cumin (Jeera) seeds; 1 teaspoon fresh mint leaves finely chopped; For spiced water; 2 cups Water, (the water in which chickpeas were boiled.); 1/4 cup walnut powder; 1 tablespoon Jaggery; 1 teaspoon Coriander Powder; 1 teaspoon Garam masala powder; 1 teaspoon Dry Mango Powder; 1 teaspoon Red chilli powder; 1/4 teaspoon Asafoetida (hing); 1 teaspoon Gram flour (besan); 1 teaspoon Turmeric powder (Haldi); 1/4 teaspoon cinnamon powder; 1/2 teaspoon salt or to taste

Sanchita Mittal @sm_thechef

Delhi

#Sweetsour
#giveaway
Himachali Khatta recipe is one of the most popular dishes from Himachal Pradesh. Most of the time this cuisine is prepared in traditional function which is called Dham.
The recipe which I am presenting here is Himachali Khatta recipe which is sweet, sour and tangy in taste and full of flavours and is usually eaten with rice.
I have given my special touch to the recipe by adding walnut powder which takes this dish to another dimension.

Sanchita Mittal @sm_thechef

Saved

Ingredients

6 hours 30 minutes

4 servings

1 cupKala Chana (Black Chickpeas), soaked over night
1Bay leaf (tej patta)
1black cardamom
1Onion finely chopped
4 clovesgarlic chopped
1green chilli finely chopped
1 teaspoonMustard oil
1/2 teaspoonMustard seeds
1/2 teaspoonCumin (Jeera) seeds
1 teaspoonfresh mint leaves finely chopped
Forspiced water
2 cupsWater, (the water in which chickpeas were boiled.)
1/4 cupwalnut powder
1 tablespoonJaggery
1 teaspoonCoriander Powder
1 teaspoonGaram masala powder
1 teaspoonDry Mango Powder
1 teaspoonRed chilli powder
1/4 teaspoonAsafoetida (hing)
1 teaspoonGram flour (besan)
1 teaspoonTurmeric powder (Haldi)
1/4 teaspoon cinnamon powder
1/2 teaspoonsalt or to taste

Saved

Steps

6 hours 30 minutes

1

To begin making the Himachali Khatta recipe, cook the soaked black chickpeas (kala chana) in a pressure cooker with salt, and required water(approximately one and a half glass) for 15 minutes
2

Once it cools down, drain out the water and keep it aside and use it to make spiced water.
3

Mix all the dry ingredient including jaggery, walnut powder, gram flour, asafoetida, turmeric powder, coriander powder, garam masala, dry mango powder, red chilli powder, salt to the water which we got after boiling chickpeas, in a big mixing bowl.
4

On other hand, heat a pan and add mustard oil till it starts to smoke.
Reduce the flame, add bay leaf, mustard seeds, cumin seeds, cardamom pod and asafoetida. Let it crackle for about 30 seconds.
5

Add the onions, garlic and green chillies and sauté until the onions soften (about 3 to 4 minutes).
6

Add spiced water mixture and bring it to a boil.
7

Add the boiled chickpeas (kala chana) and cinnamon powder and mix everything properly.
8

Cook it on low flame for about 8 to 10 minutes until all the aromas get infused into the Himachali Khatta.
9

Once it is cooked add the chopped mint leaves and switch off the flame and serve hot.
10

Serve Himachali Khatta along with hot steamed rice or Phulkas for perfect Himachali lunch or dinner.