Himachali Khatta Recipe (Tangy Black Chickpea Curry)
A high protein Himachal recipe with kala chana (brown chickpeas) - soaked over night, bay leaf (tej patta), onion - chopped. Ready in 9h 40m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Himachali Khatta recipe, cook the soaked black chickpeas ( kala chana) in a pressure cooker with salt, and the required required water
kala chana (brown chickpeas) - soaked over night(1 cup)water - the water chickpea was soaked in(2 cups)salt - to taste - 2
After first whistle, reduce the flame to low and cook for 10 to 15 minutes
- 3
Once it cools down, drain out the water and keep it aside and use it to make spiced water
water - the water chickpea was soaked in(2 cups) - 4
Mix all the dry ingredient including jaggery, gram flour, asafoetida, turmeric powder, coriander powder, garam masala, dry mango powder, red chilli powder, salt and water which we got after boiling chickpeas in a big mixing bowl
asafoetida (hing)(1/4 teaspoon)gram flour (besan)(1 tablespoon)turmeric powder (haldi)(1 teaspoon)water - the water chickpea was soaked in(2 cups)jaggery(1 tablespoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)teaspoons amchur (dry mango powder)(2)red chilli powder(1 teaspoon)asafoetida (hing)(1/4 teaspoon)gram flour (besan)(1 tablespoon)turmeric powder (haldi)(1 teaspoon)salt - to taste - 5
On other hand, heat a kadai/wok and add mustard oil till it starts to smoke
mustard oil(1 teaspoon)mustard seeds(1/2 teaspoon) - 6
Reduce the flame, add bay leaf, mustard seeds, cumin seeds and
bay leaf (tej patta)(1)mustard oil(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 7
Add the onions and saute until the onions soften (about 3 to 4 minutes)
onion - chopped(1) - 8
Let it crackle for about 30 seconds
- 9
Add spiced water mixture and let it cook for about 2 to 3 minutes
water - the water chickpea was soaked in(2 cups) - 10
Next, add the boiled chickpea (kala chana) and mix everything properly
kala chana (brown chickpeas) - soaked over night(1 cup)water - the water chickpea was soaked in(2 cups) - 11
Cook it on low flame for about 8 to 10 minutes until all the aromas get into the Himachali Khatta
- 12
Once it is cooked, switch the flame and serve hot
- 13
Serve Himachali Khatta along with hot steamed rice or Phulkas for perfect Himachali lunch or dinner
Rate this recipe
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Himachali Khatta Recipe (Tangy Black Chickpea Curry)
A high protein Himachal recipe with kala chana (brown chickpeas) - soaked over night, bay leaf (tej patta), onion - chopped. Ready in 9h 40m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
13 steps- 1
To begin making the Himachali Khatta recipe, cook the soaked black chickpeas ( kala chana) in a pressure cooker with salt, and the required required water
kala chana (brown chickpeas) - soaked over night(1 cup)water - the water chickpea was soaked in(2 cups)salt - to taste - 2
After first whistle, reduce the flame to low and cook for 10 to 15 minutes
- 3
Once it cools down, drain out the water and keep it aside and use it to make spiced water
water - the water chickpea was soaked in(2 cups) - 4
Mix all the dry ingredient including jaggery, gram flour, asafoetida, turmeric powder, coriander powder, garam masala, dry mango powder, red chilli powder, salt and water which we got after boiling chickpeas in a big mixing bowl
asafoetida (hing)(1/4 teaspoon)gram flour (besan)(1 tablespoon)turmeric powder (haldi)(1 teaspoon)water - the water chickpea was soaked in(2 cups)jaggery(1 tablespoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)teaspoons amchur (dry mango powder)(2)red chilli powder(1 teaspoon)asafoetida (hing)(1/4 teaspoon)gram flour (besan)(1 tablespoon)turmeric powder (haldi)(1 teaspoon)salt - to taste - 5
On other hand, heat a kadai/wok and add mustard oil till it starts to smoke
mustard oil(1 teaspoon)mustard seeds(1/2 teaspoon) - 6
Reduce the flame, add bay leaf, mustard seeds, cumin seeds and
bay leaf (tej patta)(1)mustard oil(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 7
Add the onions and saute until the onions soften (about 3 to 4 minutes)
onion - chopped(1) - 8
Let it crackle for about 30 seconds
- 9
Add spiced water mixture and let it cook for about 2 to 3 minutes
water - the water chickpea was soaked in(2 cups) - 10
Next, add the boiled chickpea (kala chana) and mix everything properly
kala chana (brown chickpeas) - soaked over night(1 cup)water - the water chickpea was soaked in(2 cups) - 11
Cook it on low flame for about 8 to 10 minutes until all the aromas get into the Himachali Khatta
- 12
Once it is cooked, switch the flame and serve hot
- 13
Serve Himachali Khatta along with hot steamed rice or Phulkas for perfect Himachali lunch or dinner
Rate this recipe
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