Himachali Khatta Recipe (Tangy Black Chickpea Curry)
Introduction
Himachali Khatta, a beloved dish from the Himachal region of India, is a delightful blend of tangy, sweet, and savory flavors. Known for its hearty nature and rich nutritional profile, this recipe is a quintessential part of traditional Himachali functions known as Dham. The tanginess comes from the use of dry mango powder (amchur), while the sweetness is added with jaggery, creating a truly unique balance of flavors. This high-protein, vegetarian curry, made with kala chana (black chickpeas), is best enjoyed with hot steamed rice or phulkas and is a perfect dish for lunch or dinner.
Ingredients
The following ingredients are required to make Himachali Khatta:
| Ingredients | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup, soaked overnight |
| Bay leaf (tej patta) | 1 |
| Onion | 1, chopped |
| Mustard oil | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Gram flour (besan) | 1 tablespoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Water | 2 cups (soaked water from chickpeas) |
| Jaggery | 1 tablespoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 2 teaspoons |
| Red chili powder | 1 teaspoon |
| Salt | To taste |
Allergen Information
- Contains: Mustard seeds, mustard oil, and gram flour (besan).
- Possible allergens: Those with mustard or gluten sensitivities should be cautious. This recipe is naturally gluten-free as long as besan (chickpea flour) is used.
Dietary Preferences
- High-Protein Vegetarian: This dish is rich in protein due to the use of black chickpeas, making it an excellent option for vegetarians or those looking to increase their protein intake.
- Vegan-Friendly: There are no animal-based ingredients in this recipe, making it suitable for vegans.
- Gluten-Free: The use of gram flour (besan) instead of wheat flour ensures that this dish remains gluten-free.
Instructions
Step 1:
Start by cooking the soaked black chickpeas (kala chana) in a pressure cooker. Add enough water to cover the chickpeas and add salt to taste. After the first whistle, reduce the heat to low and cook for 10 to 15 minutes, allowing the chickpeas to soften. Once cooked, allow the pressure to release naturally, and then drain the water, reserving it for later use to make spiced water. Set the chickpeas aside.
Step 2:
In a large mixing bowl, combine all the dry ingredients: jaggery, gram flour, asafoetida, turmeric powder, coriander powder, garam masala, dry mango powder (amchur), red chili powder, and salt. Add the reserved chickpea water to the mixture, stirring well to form a smooth, spiced water mixture.
Step 3:
Heat mustard oil in a kadai or wok on medium heat. Once the oil starts smoking, reduce the heat and add the bay leaf, mustard seeds, and cumin seeds. Let them crackle for about 30 seconds, infusing the oil with their flavors.
Step 4:
Add the chopped onions to the oil and sautรฉ them until they become soft and translucent, about 3 to 4 minutes. Stir occasionally to ensure they don’t burn.
Step 5:
Pour the prepared spiced water mixture into the pan with the onions and bring it to a simmer. Let it cook for 2 to 3 minutes, allowing the flavors to meld together.
Step 6:
Add the cooked kala chana (chickpeas) to the pan and mix everything thoroughly. Let it cook on low heat for an additional 8 to 10 minutes, allowing the chickpeas to absorb all the aromatic spices and the tangy sauce.
Step 7:
Once the curry has thickened and the flavors have fully developed, remove the pan from the heat. The Himachali Khatta is now ready to be served.
Serving Suggestions
Serve the Himachali Khatta hot, paired with steamed rice or phulkas for a complete Himachali meal. The curryโs unique combination of tanginess from the amchur and sweetness from the jaggery will complement the soft rice or warm flatbreads perfectly.
Conclusion
Himachali Khatta is a comforting, flavorful dish that brings together the rich culinary traditions of Himachal Pradesh. The balance of sweet, sour, and savory flavors makes it an unforgettable addition to any meal. Whether youโre preparing it for a special occasion or a regular lunch, this high-protein vegetarian curry will satisfy your taste buds and provide a hearty, wholesome meal. Enjoy the warmth of Himachali cuisine with this delightful recipe!
