Chane ka Khatta (Whole Bengal gram simmered in a dry Mango powder spiced curry)

Special Thanks to Chef Vaibhav Mahajan (Roti & Rice Fame "Living Foodz")

Chane ka Khatta

(Whole Bengal gram simmered in a dry Mango powder spiced curry)

One of the staple dishes of the Himachali cuisine with the signature thick gravy with aromatic spices and uses dry mango powder as a unique souring agent. The ‘chane ka khatta’ is best eaten with Dal and Rice.

Ingredients:

Kale chane (Whole Bengal gram – black) – soaked overnight and pressure cooked / boiled - 02 cups

Potatoes diced - 02-03 nos

Chopped garlic – 01 tsp

Aamchur (dry mango) powder - 04 tbsp

Garam masala - 01 tsp

Turmeric powder – a pinch

Red chili powder – 01 tsp

Boondi (savory chickpea batter drops crisp fried) – 01 cup

Mustard oil – 04 tbsp

Salt – to taste

Fresh chopped coriander – 02 tbsp

Water for the curry

Process:

In a heavy bottom pan on low flame, heat the mustard oil and let it smoke. This helps remove some of the pungency and raw flavor of the oil improves.

Add chopped garlic and sauté. Add in the diced potatoes and cook gently till fried golden.

Mix in the cooked Bengal gram, and sauté for a minute.

In a bowl mix together the aamchur powder and some water to make a paste. This will avoid the aamchur powder from burning when added to the pan. Mix in the paste with the Bengal gram and potatoes.

Cook on a low flame for 2-3 minutes.

Now add in the powdered spices mixed with water – garam masala, turmeric and red chili.

Cook for 1-2 mins and now add enough water to give a sufficient quantity of curry towards the end.

Cover and simmer for 6-8 mins.

Adjust seasoning and check for consistency.

Finish by adding the Boondi and chopped coriander.

Serve hot.

Tip: In case Aamchur is not available substitute with walnuts. Roast a walnut on a flame. Grind to a powder and make a paste with water as suggested above.