Tangy Black Chickpea Curry – Himachali Khatta Recipe
Himachali Khata is a beloved dish from Himachal Pradesh, a region known for its rich culinary tradition. This delightful curry is often prepared during “Dham,” a traditional festive meal in Himachal. Its tangy-sweet flavor makes it a perfect accompaniment to rice, and it brings warmth and comfort to any meal. Here’s how you can make this flavorful and nutritious dish that’s packed with high protein, perfect for vegetarians looking for something satisfying and unique.
Ingredients for Tangy Black Chickpea Curry (Himachali Khatta)
| Ingredient | Quantity |
|---|---|
| Black chickpeas (kala chana) | 1 cup (soaked overnight) |
| Bay leaf (tej patta) | 1 leaf |
| Onion | 1, chopped |
| Mustard oil (sarson ka tel) | 1 teaspoon |
| Mustard seeds (rai) | 1/2 teaspoon |
| Cumin seeds (jeera) | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Gram flour (besan) | 1 tablespoon |
| Turmeric powder (haldi) | 1/2 teaspoon |
| Water | 2 cups (including water from soaked chickpeas) |
| Jaggery (gud) | 1 tablespoon |
| Coriander powder (dhania) | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Dried mango powder (amchur) | 2 teaspoons |
| Red chili powder | 1 teaspoon |
| Salt | To taste |
Preparation Time
- Total Preparation Time: 9 hours (overnight soaking of chickpeas)
- Cooking Time: 40 minutes
Instructions for Tangy Black Chickpea Curry (Himachali Khatta)
Step 1: Prepare the Chickpeas
- Start by soaking the black chickpeas (kala chana) in water overnight. This helps them soften and cook faster.
- Once soaked, drain the water and transfer the chickpeas to a pressure cooker. Add enough water to cover the chickpeas along with a pinch of salt.
- Pressure cook for about 1 whistle and then simmer on low heat for 10 minutes. Allow the pressure to release naturally, and once cooled, drain the water and set the chickpeas aside.
Step 2: Prepare the Spiced Water Mixture
- In a mixing bowl, add the soaked chickpea water, jaggery, gram flour (besan), asafoetida (hing), turmeric powder, coriander powder, garam masala powder, dried mango powder (amchur), and red chili powder. Stir everything together until well combined, ensuring there are no lumps from the gram flour.
Step 3: Tempering
- Heat mustard oil in a pan or kadhai on medium heat.
- Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter for about 10 seconds, releasing their fragrance.
- Add the chopped onion to the oil and sauté it for 2-3 minutes until it turns golden brown and soft.
Step 4: Cooking the Curry
- Now, add the cooked black chickpeas to the pan and mix well with the tempering and onions.
- Pour in the spiced water mixture that you prepared earlier, stirring everything together.
- Cover the pan with a lid and cook on low heat for 8-10 minutes, allowing the curry to thicken and the flavors to meld together.
Step 5: Serving
- Once the curry has thickened and the chickpeas have absorbed the tangy-spicy flavors, remove from heat.
- Serve the hot Himachali Khatta with steamed rice, boondi raita, and a fresh cucumber salad for a complete meal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Protein | 12g |
| Carbohydrates | 40g |
| Fat | 6g |
| Fiber | 9g |
| Sodium | 500mg |
| Sugar | 5g |
Cooking Tips
- If you prefer a thicker curry, let it simmer for a little longer until the desired consistency is reached.
- For an extra layer of flavor, you can add a small piece of ginger while tempering the spices.
- Adjust the spice levels by increasing or reducing the amount of red chili powder and amchur.
Himachali Khatta is not just a dish; it’s a taste of Himachal’s culture, rich in flavors and tradition. Enjoy this hearty curry with a bowl of rice, and relish the perfect balance of tanginess and sweetness.
