Authentic Himachali Chana Khatta with Warm Batus
A delightful Himachali delicacy featuring boiled black chickpeas cooked in a tangy and spiced jaggery gravy. Paired with warm batus, it offers a comforting taste of mountain traditions.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Pressure cook the soaked black chickpeas with water and a pinch of salt for 5 to 6 whistles until tender.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then lower the heat and let it cool slightly.
3
Add cumin seeds, fennel seeds, and asafoetida, allowing them to crackle in the warm oil.
4
In a small bowl, mix coriander powder, turmeric powder, red chili powder, and dry ginger powder with a splash of water to form a smooth paste.
5
Pour the spice paste into the tempering and sauté for a minute until the oil separates.
6
Add the boiled chickpeas along with their cooking water into the spiced pan and bring to a simmer.
7
Stir in the tamarind pulp and jaggery powder to balance the tangy and sweet flavor profiles.
8
Simmer the gravy on medium-low heat for 10 minutes so the chickpeas absorb the rich flavors.
9
Garnish with freshly chopped coriander leaves and serve hot alongside freshly made batus.
Ingredients
1 cup black chickpeas (kala chana), soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon asafoetida (hing)
1 tablespoon tamarind pulp
1 tablespoon jaggery powder
1 teaspoon dry ginger powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
2 cups water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.