Khatta

Veg Vegan

The tangy counterpoint to madra in the Himachali Dham — chickpeas cooked in a sweet-sour gravy of tamarind, jaggery, dried mango, and spices without onion or garlic. The sharp sourness of khatta cuts through the richness of madra, and the two are always eaten together at Dham.

Cuisines

Himachali

Best for

Lunch Dinner

Build a full meal around Khatta

Get a matched combo of sides and accents

Recipe

Prep: 10 min Cook: 25 min Total: 35 min 2-3 servings

Ingredients

	1 cup	Tamarind , pulp
	2 cups	Water
	1 tablespoon	Mustard oil
	1 teaspoon	Fenugreek Seed
	1 teaspoon	Fennel Seed
	1 teaspoon	Cumin , seeds
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	2 tablespoons	Jaggery
	—	Salt , to taste
	1 tablespoon	Cilantro , chopped

Instructions

1 Heat mustard oil in a pan over medium heat.
2 Add fenugreek seeds, fennel seeds, and cumin seeds. Sauté until they crackle.
3 Add turmeric powder and red chili powder, and stir quickly to avoid burning.
4 Pour in the tamarind pulp and water, and mix well.
5 Add jaggery and salt to the mixture, and stir until the jaggery dissolves.
6 Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until it thickens slightly.
7 Garnish with chopped coriander leaves before serving.

Tips

Adjust the amount of jaggery and chili powder according to your taste preference for sweetness and spiciness.