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.