Traditional Himachali Khatta Recipe (Tangy Black Chickpea Curry) Recipe

To begin making the Himachali Khatta method, toast the soaked black chickpeas ( kala chana) in a pressure cooker with seasoning, and the required required aqua.After first whistle, reduce the flame to low and toast for 10 to 15 mins.Once it cools down, sieve out the aqua and keep it aside and use it to make spiced aqua.incorporate all the parched ingredient including jaggery, gram baking flour, asafoetida, turmeric dusting sugary-smelling element, coriander dusting sugary-smelling element, garam masala, parched mango dusting sugary-smelling element, red chilli dusting sugary-smelling element, seasoning and aqua which we got after boiling chickpeas in a big mixing container.On other hand, scalding up a kadai/wok and mix in mustard oil till it starts to smoke.Reduce the flame, mix in bay leaf, mustard seeds, cumin seeds and.

 mix in the onions and saute until the onions soften (about 3 to 4 mins).

Let it crackle for about 30 seconds.mix in spiced aqua mixture and let it toast for about 2 to 3 mins.Next, mix in the boiled chickpea (kala chana) and incorporate everything properly.

toast it on low flame for about 8 to 10 mins until all the aromas get into the Himachali Khatta.Once it is cooked, switch the flame and enjoy scalding.enjoy Himachali Khatta along with scalding steamed rice or Phulkas for flawless Himachali lunch or dinner.