Himachali Khatta Recipe (Tangy Black Chickpea Curry)

Embark on a culinary journey to the picturesque hills of Himachal Pradesh with this delightful Himachali Khatta, a tangy black chickpea curry that beautifully combines the richness of black chickpeas, aromatic spices, and a hint of sweetness from jaggery. This high-protein vegetarian dish not only satisfies the palate but also nourishes the body, making it a perfect choice for lunch or dinner. Serve it hot with steamed rice or phulkas to elevate your dining experience. Let’s dive into the details of this recipe that offers a glimpse into the traditional flavors of Himachal.

Ingredients

Nutritional Information (per serving)

Preparation Time

Servings

Instructions

1. Prepare the Chickpeas: Begin by cooking the soaked black chickpeas (kala chana) in a pressure cooker. Add a pinch of salt along with enough water (the water in which the chickpeas were soaked) to cover them. Cook on high heat until the first whistle, then reduce the flame to low and let it cook for an additional 10 to 15 minutes. Once done, allow the pressure to release naturally, and then drain the chickpeas, reserving the cooking water.

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2. Make the Spiced Water: In a large mixing bowl, combine the reserved water from the cooked chickpeas with all the dry spices: gram flour (besan), asafoetida, turmeric powder, coriander powder, garam masala, dry mango powder (amchur), red chili powder, and jaggery. Mix until the dry ingredients are well incorporated into the water, creating a spiced mixture.

3. Sauté the Aromatics: In a kadai or wok, heat the mustard oil over medium heat until it begins to smoke lightly. Once heated, lower the flame and add the bay leaf, mustard seeds, and cumin seeds. Allow them to crackle for about 30 seconds.

4. Add Onions: Introduce the chopped onions to the oil and sauté until they turn soft and translucent, approximately 3 to 4 minutes. Stir occasionally to ensure even cooking.

5. Combine the Mixture: Pour the prepared spiced water mixture into the kadai and bring it to a gentle simmer. Allow it to cook for about 2 to 3 minutes, stirring occasionally to prevent sticking.

6. Incorporate Chickpeas: Next, add the boiled black chickpeas into the kadai, ensuring they are well-coated with the spiced mixture. Cook on low flame for an additional 8 to 10 minutes, allowing all the aromas to infuse the Himachali Khatta.

7. Serve: Once the curry is cooked to perfection, turn off the flame and serve hot. This delectable Himachali Khatta pairs beautifully with steamed rice or soft phulkas, making it an ideal choice for a comforting meal.

Enjoy the Experience

Indulge in the tangy and savory notes of this Himachali Khatta, a true representation of Himachal’s vibrant culinary heritage. Its delightful flavors and wholesome ingredients not only promise a delicious meal but also a hearty dose of nutrition, making it a perfect dish for any occasion. Whether it’s a family lunch or a festive dinner, this black chickpea curry is sure to impress and satisfy, leaving your taste buds craving more.

Additional Tips

• Soaking Time: Ensure the black chickpeas are soaked overnight for optimal cooking. This helps in reducing cooking time and enhances their digestibility.
• Adjusting Spice Levels: Feel free to adjust the quantity of red chili powder according to your spice tolerance.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
• Variations: For a twist, add diced tomatoes or spinach to the curry for extra flavor and nutrition.

Now that you have this delicious recipe at your fingertips, gather your ingredients and savor the rich flavors of Himachali cuisine in the comfort of your home!