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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, himachali khatta (sweet and sour black chick peas). It is one of my favorites. This time, I’m gonna 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 well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Himachali Khatta (sweet and sour black chick peas) is something which I have loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Himachali Khatta (sweet and sour black chick peas):
  1. Get 1 cup Kala Chana (Black Chickpeas), soaked over night
  2. Take 1 Bay leaf (tej patta)
  3. Take 1 black cardamom
  4. Take 1 Onion finely chopped
  5. Prepare 4 cloves garlic chopped
  6. Take 1 green chilli finely chopped
  7. Get 1 teaspoon Mustard oil
  8. Get 1/2 teaspoon Mustard seeds
  9. Prepare 1/2 teaspoon Cumin (Jeera) seeds
  10. Take 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. Get 1 tablespoon Jaggery
  15. Get 1 teaspoon Coriander Powder
  16. Get 1 teaspoon Garam masala powder
  17. Prepare 1 teaspoon Dry Mango Powder
  18. Prepare 1 teaspoon Red chilli powder
  19. Get 1/4 teaspoon Asafoetida (hing)
  20. Prepare 1 teaspoon Gram flour (besan)
  21. Take 1 teaspoon Turmeric powder (Haldi)
  22. Prepare 1/4 teaspoon cinnamon powder
  23. Take 1/2 teaspoon salt or to taste
Steps 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 this up for this special food himachali khatta (sweet and sour black chick peas) recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!