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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, himachali khatta (sweet and sour black chick peas). It is one of my favorites. For mine, I am going to make it a bit unique. 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 is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Himachali Khatta (sweet and sour black chick peas) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. Get 1 cup Kala Chana (Black Chickpeas), soaked over night
  2. Take 1 Bay leaf (tej patta)
  3. Prepare 1 black cardamom
  4. Prepare 1 Onion finely chopped
  5. Make ready 4 cloves garlic chopped
  6. Take 1 green chilli finely chopped
  7. Take 1 teaspoon Mustard oil
  8. Prepare 1/2 teaspoon Mustard seeds
  9. Get 1/2 teaspoon Cumin (Jeera) seeds
  10. Make ready 1 teaspoon fresh mint leaves finely chopped
  11. Make ready For spiced water
  12. Take 2 cups Water, (the water in which chickpeas were boiled.)
  13. Get 1/4 cup walnut powder
  14. Get 1 tablespoon Jaggery
  15. Get 1 teaspoon Coriander Powder
  16. Prepare 1 teaspoon Garam masala powder
  17. Make ready 1 teaspoon Dry Mango Powder
  18. Make ready 1 teaspoon Red chilli powder
  19. Make ready 1/4 teaspoon Asafoetida (hing)
  20. Make ready 1 teaspoon Gram flour (besan)
  21. Prepare 1 teaspoon Turmeric powder (Haldi)
  22. Make ready 1/4 teaspoon cinnamon powder
  23. Prepare 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.

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