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Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, himachali khatta (sweet and sour black chick peas). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Himachali Khatta (sweet and sour black chick peas) is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Himachali Khatta (sweet and sour black chick peas) is something which I have loved my entire life.

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

The ingredients needed to make Himachali Khatta (sweet and sour black chick peas):

1. Prepare 1 cup Kala Chana (Black Chickpeas), soaked over night
2. Prepare 1 Bay leaf (tej patta)
3. Get 1 black cardamom
4. Prepare 1 Onion finely chopped
5. Prepare 4 cloves garlic chopped
6. Make ready 1 green chilli finely chopped
7. Get 1 teaspoon Mustard oil
8. Get 1/2 teaspoon Mustard seeds
9. Make ready 1/2 teaspoon Cumin (Jeera) seeds
10. Take 1 teaspoon fresh mint leaves finely chopped
11. Get For spiced water
12. Take 2 cups Water, (the water in which chickpeas were boiled.)
13. Take 1/4 cup walnut powder
14. Take 1 tablespoon Jaggery
15. Take 1 teaspoon Coriander Powder
16. Take 1 teaspoon Garam masala powder
17. Get 1 teaspoon Dry Mango Powder
18. Take 1 teaspoon Red chilli powder
19. Make ready 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

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 exceptional food himachali khatta (sweet and sour black chick peas) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!