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
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 seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 2 tablespoons | jaggery |
| — | salt to taste |
| 1 tablespoon | coriander leaves, 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.