Himachali Khatta (sweet and sour black chick peas)
Himachali Khatta (sweet and sour black chick peas)

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, himachali khatta (sweet and sour black chick peas). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Himachali Khatta (sweet and sour black chick peas) is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Himachali Khatta (sweet and sour black chick peas) is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook himachali khatta (sweet and sour black chick peas) using 23 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Himachali Khatta (sweet and sour black chick peas):
  1. Make ready 1 cup Kala Chana (Black Chickpeas), soaked over night
  2. Make ready 1 Bay leaf (tej patta)
  3. Prepare 1 black cardamom
  4. Make ready 1 Onion finely chopped
  5. Make ready 4 cloves garlic chopped
  6. Get 1 green chilli finely chopped
  7. Make ready 1 teaspoon Mustard oil
  8. Make ready 1/2 teaspoon Mustard seeds
  9. Prepare 1/2 teaspoon Cumin (Jeera) seeds
  10. Prepare 1 teaspoon fresh mint leaves finely chopped
  11. Make ready For spiced water
  12. Get 2 cups Water, (the water in which chickpeas were boiled.)
  13. Take 1/4 cup walnut powder
  14. Make ready 1 tablespoon Jaggery
  15. Make ready 1 teaspoon Coriander Powder
  16. Get 1 teaspoon Garam masala powder
  17. Make ready 1 teaspoon Dry Mango Powder
  18. Prepare 1 teaspoon Red chilli powder
  19. Get 1/4 teaspoon Asafoetida (hing)
  20. Make ready 1 teaspoon Gram flour (besan)
  21. Take 1 teaspoon Turmeric powder (Haldi)
  22. Get 1/4 teaspoon cinnamon powder
  23. Take 1/2 teaspoon salt or to taste
Instructions to make Himachali Khatta (sweet and sour black chick peas):
  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.

So that’s going to wrap it up for this exceptional food himachali khatta (sweet and sour black chick peas) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!