Learn how to make Himachali Hara Chana Khatta Recipe at home with our Chef Ruchi Bharani
From improving digestion to regulating blood sugar and lowering the risk of heart diseases, green chickpeas can do it all. When you include these beans in your diet, green chana can help in lowering cholesterol while providing all the amino acids required by the body for the day.
Ingredients:
250 gms Green Chickpeas
½ tsp Salt
1½ cups Water
½ cup Mustard Oil
1 inch Cinnamon Stick
2-3 Cloves
2 Bay Leaves
1 tsp Cumin Seeds
2 Green Chillies
½ tsp Asafoetida
3 tbsp Gram Flour
1½ tbsp Rice Flour
1 Onion (chopped)
2 tbsp Tamarind Pulp
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder
1 tsp Coriander Cumin Seed Powder
1 tsp Garam Masala Powder
½ tsp Raw Mango Powder
Water (as required)
1 small piece of Jaggery
Salt (as per taste)
Coriander Leaves (chopped)
Coriander Leaves (for garnish)
From improving digestion to regulating blood sugar and lowering the risk of heart diseases, green chickpeas can do it all. When you include these beans in your diet, green chana can help in lowering cholesterol while providing all the amino acids required by the body for the day.
Ingredients:
250 gms Green Chickpeas
½ tsp Salt
1½ cups Water
½ cup Mustard Oil
1 inch Cinnamon Stick
2-3 Cloves
2 Bay Leaves
1 tsp Cumin Seeds
2 Green Chillies
½ tsp Asafoetida
3 tbsp Gram Flour
1½ tbsp Rice Flour
1 Onion (chopped)
2 tbsp Tamarind Pulp
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder
1 tsp Coriander Cumin Seed Powder
1 tsp Garam Masala Powder
½ tsp Raw Mango Powder
Water (as required)
1 small piece of Jaggery
Salt (as per taste)
Coriander Leaves (chopped)
Coriander Leaves (for garnish)
Category
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LifestyleTranscript
00:00 Today I have a recipe from up north from the state of Himachal.
00:03 It's served during weddings and it's extremely popular.
00:06 And it's tangy and spicy in flavour.
00:09 So let's see the recipe for Himachali Hara Chana Khatta.
00:13 Generally, this recipe is made with Bengal Gram or Brown Chana.
00:18 You can soak it, pressure cook it and add it into the gravy.
00:21 But since we have Hara Chana, fresh Hara Chana in season.
00:25 So that's what I'm going to use today.
00:27 So I have over here, 250 gms of Hara Chana.
00:32 And now I'm going to pressure cook it.
00:34 Add in 1/2 a tsp of Salt.
00:37 1 and 1/2 cups of Water.
00:39 Cover.
00:44 And pressure cook this for 2 whistles.
00:47 While the Hara Chana is cooking, let's quickly start with the gravy.
00:54 So in a pan, I'm going to add in 1/2 a cup of Mustard Oil.
00:58 In this recipe, you need a little more oil.
01:00 You can even use Ghee or any kind of oil that you have at home.
01:04 Turn on the flame.
01:05 Let's add in Cinnamon.
01:08 2 to 3 Cloves.
01:10 2 Bay Leaves.
01:12 1 tsp of Cumin Seeds or Jeera.
01:15 Let all the whole spices cook in the oil.
01:18 Let's add in 2 Green Chillies.
01:20 Just break them and add it in.
01:24 1/2 a tsp of Asafoetida or Hing.
01:27 3 tbsp of Besan or Gram Flour.
01:30 And cook properly.
01:32 Cook the Gram Flour on low heat.
01:35 Let's add in 1 and 1/2 tbsp of Rice Flour.
01:39 Make sure you cook the flours till they turn slightly brown.
01:44 2 whistles are up, let's turn off the flame.
01:51 Fry the flours nicely, you can see that the Gram Flour has turned brown.
01:55 At this point, I will add in 1 Onion, finely chopped.
02:00 Cook the Onion till they are nice and soft.
02:03 Once the Onions are cooked, let's add in 2 tbsp of Tamarind Pulp or Imli Pulp.
02:09 1/4 tsp of Turmeric Powder.
02:12 1/2 a tsp of Red Chilli Powder.
02:15 1 tsp of Coriander Cumin Seed Powder.
02:19 1 tsp of Garam Masala.
02:21 1/2 a tsp of Amchur Powder.
02:24 Fry the spices for a few seconds.
02:27 Once the pressure cooker has cooled down, let's open it.
02:34 Let's add in the Chana and the Water.
02:40 Keep stirring, so that there are no lumps in the gravy.
02:44 Now let's add in the Chana as well.
02:49 This gravy will become very thick, so we need to add some more water.
02:54 Let's add in 1 small piece of Jaggery, this is optional, if you wish to add, you can add it.
03:00 Some more Salt.
03:02 Give this a good mix and let it boil for 2 minutes.
03:07 A lot of people also add in Charred Walnut Powder.
03:12 So you can take a couple of Walnuts, burn them on the flame.
03:16 And then powder it and add it to the gravy.
03:18 And then you get a nice deep dark brown colour to it.
03:21 This has come to a boil, let's add in the final ingredient, which is Coriander Leaves.
03:26 And this is ready.
03:31 Turn off the flame.
03:33 The most important tip for this gravy is to cook the flowers properly in oil on very low heat.
03:39 Do give this fine recipe all the way from Himachal a try.
03:43 Let me know how it turned out, enjoy it with some Rice or even Rotis.
03:47 I'll see you soon, bye-bye.
03:49 [Music]
03:53 (upbeat music)
03:55 (upbeat music)