Himachali Khatta Recipe (Tangy Black Chickpea Curry)

Step 1: 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

Step 2: After first whistle, reduce the flame to low and cook for 10 to 15 minutes

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

Step 4: 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

Step 5: On other hand, heat a kadai/wok and add mustard oil till it starts to smoke

Step 6: Reduce the flame, add bay leaf, mustard seeds, cumin seeds and

Step 7: Add the onions and saute until the onions soften (about 3 to 4 minutes)

Step 8: Let it crackle for about 30 seconds

Step 9: Add spiced water mixture and let it cook for about 2 to 3 minutes

Step 10: Next, add the boiled chickpea (kala chana) and mix everything properly

Step 11: Cook it on low flame for about 8 to 10 minutes until all the aromas get into the Himachali Khatta

Step 12: Once it is cooked, switch the flame and serve hot

Step 13: Serve Himachali Khatta along with hot steamed rice or Phulkas for perfect Himachali lunch or dinner