Recipe: Yummy Himachali Khatta (sweet and sour black chick peas)

Olga Hoffman

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Recipe: Yummy Himachali Khatta (sweet and sour black chick peas) Delicious, fresh and tasty.

Himachali Khatta (sweet and sour black chick peas). Himachali Khatta recipe is one of the most popular dishes from Himachal. Most of the time this Pahari cuisine is prepared in traditional function which is called Dham. This recipe is sweet and sour in taste and is usually eaten with rice in the Himachal region.

Most of the time this cuisine is prepared in traditional function which is called Dham.

Khatta Meetha Chana (Sweet and Sour Black Chickpeas) Chana or chickpeas or even black garbanzo are a popular source of protein in a vegetarian diet.

They can be used in a zillion different ways to cook up some of the most delicious and savory dishes.

You can cook Himachali Khatta (sweet and sour black chick peas) using 23 ingredients and 10 steps. Here is how you cook that.

Ingredients of Himachali Khatta (sweet and sour black chick peas)

Prepare of Kala Chana (Black Chickpeas), soaked over night.
You need of Bay leaf (tej patta).
It’s of black cardamom.
Prepare of Onion finely chopped.
You need of garlic chopped.
You need of green chilli finely chopped.
You need of Mustard oil.
Prepare of Mustard seeds.
Prepare of Cumin (Jeera) seeds.
Prepare of fresh mint leaves finely chopped.
Prepare of spiced water.
You need of Water, (the water in which chickpeas were boiled.).
You need of walnut powder.
It’s of Jaggery.
It’s of Coriander Powder.
It’s of Garam masala powder.
Prepare of Dry Mango Powder.
It’s of Red chilli powder.
Prepare of Asafoetida (hing).
Prepare of Gram flour (besan).
It’s of Turmeric powder (Haldi).
You need of cinnamon powder.
It’s of salt or to taste.

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Himachali- Low Carb/ Ketogenic Sweet and sour pumpkin (Khatta Meetha Kadoo) With Halloween around the corner , I have been craving to see these beautiful pumpkins.

Being Himachali with my taste buds; I don't crave for pumpkin pies or desserts but -what my grandma used to cook in this season… sweet and sour yellow pumpkin. madra recipe with step by step pics. madra is a curd and legume based curry from the himachali cuisine. usually the beans that are added in madra are chickpeas (safed chana), kidney beans (rajma) and black eyed beans (rongi, lobia). madra is one of the dishes that is served in a himachali feast along with various other dishes. in the himachali language, this himachali feast is called as a dham.

A popular Himachali dish, madra comes from the high altitudes of the Chamba district.

Himachali Khatta (sweet and sour black chick peas) step by step

To begin making the Himachali Khatta recipe, cook the soaked black chickpeas (kala chana) in a pressure cooker with salt, and required water(approximately one and a half glass) for 15 minutes.
Once it cools down, drain out the water and keep it aside and use it to make spiced water..
Mix all the dry ingredient including jaggery, walnut powder, gram flour, asafoetida, turmeric powder, coriander powder, garam masala, dry mango powder, red chilli powder, salt to the water which we got after boiling chickpeas, in a big mixing bowl..
On other hand, heat a pan and add mustard oil till it starts to smoke. Reduce the flame, add bay leaf, mustard seeds, cumin seeds, cardamom pod and asafoetida. Let it crackle for about 30 seconds..
Add the onions, garlic and green chillies and sauté until the onions soften (about 3 to 4 minutes)..
Add spiced water mixture and bring it to a boil..
Add the boiled chickpeas (kala chana) and cinnamon powder and mix everything properly..
Cook it on low flame for about 8 to 10 minutes until all the aromas get infused into the Himachali Khatta..
Once it is cooked add the chopped mint leaves and switch off the flame and serve hot..
Serve Himachali Khatta along with hot steamed rice or Phulkas for perfect Himachali lunch or dinner..

A dish of chickpeas or kidney beans that are slow cooked in a gravy of curd, madra is a pop of many a flavours and textures.

Apart from dominant hits of tamarind, it is also full on cardamoms, cloves, black cardamom, clove powder, turmeric and cumin, all strong spices that are subtly mellowed down by the curd.

Himachali or pahari cuisine has a unique aroma as well as flavor to it due to the use of a lot of yoghurt and cardamom and cooking on slow flame. (C) Kaddu ka khatta, a simple, yet delightful recipe, is made by combining tender pumpkin pieces cooked in indigenous Indian spices and has a perfect blend of sweet and sour taste.

Pahadi Special: Himachali Madra Khatta Meetha Karela - Bitter gourd cooked in sweet and sour sauce. khatta meetha karela- Karela/ bitter gourd is a very healthy vegetable with so many health benefits.

But due to its bitter strong taste either people loves it or hate it.