Kaale chane ka khatta
Kaale chane ka khatta, from above
VegVeganHimachal Pradesh

Kaale chane ka khatta

Black chana in a sour tamarind gravy. A Himachali dham essential.

60 minTime
11 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 60 minutes come after.
Dham day1 chapter · 1 min read

Make it your way

Grandma's wayBlack chana, tamarind and mustard oil.
The original
282kcalsame
11 gproteinsame
11 gfibresame
60minutessame

Khatta as served at Himachali dham.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Kala chana, dry (black chickpeas)1 cup, soaked overnight
Tamarinda lemon sized ball
Jaggery1 tbsp
Besan (chickpea flour, gram flour)1½ tbsp
Mustard oil1½ tbsp
Cumin seeds½ tsp
Fennel seeds1 tsp
Asafoetidaa pinch
Red chilli powder (indian red chili powder)1 tsp
Coriander powder (ground coriander)1 tsp
Turmeric (ground turmeric)¼ tsp
Ginger2.5 cm
Water3¼ cups
Saltto taste

Method

4 steps
  1. 1Pressure cook chana for 6 whistles. Let the pressure release naturally.
  2. 2Temper cumin, fennel, asafoetida and ginger in mustard oil; add besan and roast.
  3. 3Add powders, tamarind water, jaggery and salt; boil.
  4. 4Add chana and simmer until thick.
Serve it like this

Serve in a bowl with rice, madra and mittha for a dham style meal.

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Make it a meal

What goes with Kaale chane ka khatta: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tudkiya bhath60 min
Bread or rice Methi thepla40 min
With a main Chana madra60 min
With a main Sepu vadi75 min
With a main Rajma chawal65 min
On the side Avial35 min
On the side Bagara baingan50 min
To drink Sol kadhi40 min
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