%20(3).png)
This week we bring you another recipe from the heart of Himachal Pradesh from another expert in Kangri cooking, Masterchef Nidhi Sharma. Kali Chane Ka Khatta is a traditional Himachali dish made with black chickpeas simmered in a tangy tamarind gravy.
Kale Chane Ka Khatta is a protein-packed recipe that is perfect for a wholesome meal, bursting with authentic flavours and spices. Serve it with rice or roti and enjoy an authentic Himachali dish.
Ingredients for Kale Chane Ka Khatta
Whole Maah (black gram): 2 cups (soaked)
P Mark Mustard oil: 2 tbsp
Makdi: 8-10 pieces
Whole red chillies: 2-3
Bay Leaf: 2
Green cardamon: 2
Black cardamom: 2
Cloves: 2
Methi Dana: 1 tsp
Sabut dhaniya: 1/2 tsp
Sabut jeera: 1/2 tsp
Coriander powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Besan: 6 tbsp
Jaggery: 25 gm
Red chilli powder: 1 tsp
Walnut: 1
Method for Kale Chane Ka Khatta
Soak the gram overnight and bring it to boil for 4 to 5 whistles adding a 1 tsp of salt and coriander powder. Once cooked separate chana and water.
Meanwhile, soak makdi (dried mangoes) in hot water for 10-15 minutes.
For tadka, heat P mark organic mustard oil, splutter whole red chillies and then add all whole spices ( bay leaf, green cardamon, black cardamom, cloves, methi dana, sabut dhaniya and sabut jeera).
Add makdi to the tadka.
Once roasted add coriander powder, turmeric powder, besan or gram flour, salt to taste and jaggery.
Cook till a nice aroma of besan starts and it separates oil.
Now add boiled kala chana, red chilli powder and water we separated from chana earlier.
Let it boil and till gravy slightly thickens.
For that deep black colour, we burn a walnut as a whole and grind it to a paste and add this to our khatta chana.
Your Kala Chane ka Khatta is ready. Serve hot with rice or roti.
Stay tuned every Friday for a brand-new recipe! Whether you're a seasoned chef or a beginner in the kitchen, our blog provides step-by-step instructions, helpful tips, and exciting ideas to elevate your cooking skills.
