Himachali Khatta Recipe (Tangy Black Chickpea Curry)
Himachali Khatta recipe is one of the most popular dishes from Himachal. Most of the time this Pahari cuisine is prepared in traditional function which is called Dham. This recipe is sweet and sour in taste and is usually eaten with rice in the Himachal region.
Serve Himachali Khatta along with hot steamed rice or Phulkas for perfect Himachali lunch or dinner.
If you like this recipe, you can also try other Gravy vegetables such as
540 M
40 M
580 M
4 Servings
Ingredients
- 1 cup Black Chickpea (kala chana) , soaked over night
- 1 Bay leaf (tej patta)
- 1 Onion , chopped
- 1 teaspoon Mustard oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- 1/4 teaspoon Asafoetida (hing)
- 1 tablespoon Gram flour (besan)
- 1 teaspoon Turmeric powder (Haldi) For spiced water
- 2 cups Water , the water chickpea was soaked in
- 1 tablespoon Jaggery
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam masala powder
- 2 teaspoons Amchur (Dry Mango Powder)
- 1 teaspoon Red chilli powder
- 1/4 teaspoon Asafoetida (hing)
- 1 tablespoon Gram flour (besan)
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
Directions for Himachali Khatta Recipe (Tangy Black Chickpea Curry)
To begin making the Himachali Khatta recipe, cook the soaked black chickpeas ( kala chana) in a pressure cooker with salt, and the required required water.
After first whistle, reduce the flame to low and cook for 10 to 15 minutes.
Once it cools down, drain out the water and keep it aside and use it to make spiced water.
Mix all the dry ingredient including jaggery, gram flour, asafoetida, turmeric powder, coriander powder, garam masala, dry mango powder, red chilli powder, salt and water which we got after boiling chickpeas in a big mixing bowl.
On other hand, heat a kadai/wok and add mustard oil till it starts to smoke.
Reduce the flame, add bay leaf, mustard seeds, cumin seeds and. Add the onions and saute until the onions soften (about 3 to 4 minutes). Let it crackle for about 30 seconds.
Add spiced water mixture and let it cook for about 2 to 3 minutes.
Next, add the boiled chickpea (kala chana) and mix everything properly. Cook it on low flame for about 8 to 10 minutes until all the aromas get into the Himachali Khatta.
Once it is cooked, switch the flame and serve hot.
Serve Himachali Khatta along with hot steamed rice or Phulkas for perfect Himachali lunch or dinner.
Pooja Thakur
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.
