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Experience Himachali Khatta: A Winter Delight with Mustard Oil

Updated: Jun 24

Himachali Khatta: A Winter Delight with Mustard Oil
Himachali Khatta: A Winter Delight with Mustard Oil

As the invigorating winter chill sets in, let’s travel to the foothills of the Himalayas to explore a delightful recipe from Himachal Pradesh. This traditional dish is called Himachali Khatta and it balances three distinct flavours with ease – sweetness, sourness and spiciness.

Here are the ingredients that you will require.

Ingredients for Himachali Khatta

  1. Black Chickpeas (Kala Chana): 150 grams

  2. Gram Flour (Besan): 2 tablespoons

  3. Onion: 1, large

  4. P Mark Mustard Oil: 3 tablespoons

  5. Mustard Seeds (Rai): 1 teaspoon

  6. Cumin (Jeera) Seeds: Half a teaspoon

  7. Bay Leaf (Tej Patta): 1

  8. Asafoetida (Heeng): Half a teaspoon

  9. Red Chilli Powder: 1 teaspoon

  10. Turmeric (Haldi) Powder: 2 teaspoons

  11. Garam Masala: Half a teaspoon

  12. Coriander (Dhania) Powder: 1 teaspoon

  13. Jaggery: 1 tablespoon

  14. Dry Mango Powder (Amchur): 2 teaspoons

  15. Salt: to taste

The quantities mentioned above are for serving four persons. Adjust the quantities proportionately to suit the number of servings you require.

Preparation for Himachali Khatta

Soak the black chickpeas overnight.

Wash, peel and chop the onion.

Method for Himachali Khatta

Drain the soaked black chickpeas and place them in a pressure cooker. Add salt to taste. Then add around 500 millilitres of water and cook on a Medium flame.

After the first whistle, reduce the flame to Low and cook for another 15 minutes. Then turn the flame off.

Let the contents of the pressure cooker cool down. Then drain the water into a large mixing bowl.

To this mixing bowl add one tablespoon of gram flour, half the asafoetida, half the turmeric powder, and the coriander powder, red chilli powder, garam masala, jaggery, dry mango powder and salt to taste. Mix well and keep aside.

Heat the Mustard Oil in a pan on Medium heat. When the oil reaches its smoking point and starts emitting whiffs of white smoke rich with the heady aroma of Mustard, turn the flame down to Low.

Add the mustard seeds, cumin seeds, the bay leaf, and the remaining asafoetida and turmeric powder. Also add the remaining tablespoon of gram flour. Sauté for a minute or so till the mustard seeds begin to splutter.

Next, add the onion and continue to sauté for around four minutes.

Now add the contents of the mixing bowl to the pan and stir well to mix all the ingredients. Cook for around three minutes.

Finally, add the black chickpeas, stirring well to mix all the contents. Cook on a Low flame for 10 minutes or so. Then turn the flame off.

Your Himachali Khatta is now ready. Serve it hot. Up in the hills of Himachal Pradesh, this dish is usually eaten for lunch with steaming hot rice or piping hot Roti straight from the tava.

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