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Cooking is a kind of art and there are various types of cooking that you could learn. You can become a gourmet chef or you can simply attempt to master the art of cooking great dishes within your home. Many work in the workplace utilize chefs, prep-cooks as well as managers that also oversee cooks. We hope this Himachali Khatta (sweet and sour black chick peas) recipe can help make you a much better cook.

Use Kala Chana (Black Chickpeas), soaked over night.
You need Bay leaf (tej patta).
Provide black cardamom.
Use Onion finely chopped.
You need to prepare garlic chopped.
You need green chilli finely chopped.
Provide Mustard oil.
Provide Mustard seeds.
You need Cumin (Jeera) seeds.
Prepare fresh mint leaves finely chopped.
You need to prepare spiced water.
You need to prepare Water, (the water in which chickpeas were boiled.).
You need to prepare walnut powder.
Prepare Jaggery.
You need Coriander Powder.
Prepare Garam masala powder.
Prepare Dry Mango Powder.
You need Red chilli powder.
Prepare Asafoetida (hing).
You need to prepare Gram flour (besan).
You need to prepare Turmeric powder (Haldi).
You need cinnamon powder.
Provide salt or to taste.

Short Tips:

- Make sure that if you are planning a party with family and friends, to have each course planned ahead of time. You should have an appetizer training course, salad training course, main dish as well as dessert. Damaging your meal right into programs will offer individuals a chance to digest as well as value what you have cooked for them.

To begin making the Himachali Khatta recipe, cook the soaked black chickpeas (kala chana) in a pressure cooker with salt, and required water(approximately one and a half glass) for 15 minutes.
Once it cools down, drain out the water and keep it aside and use it to make spiced water..
Mix all the dry ingredient including jaggery, walnut powder, gram flour, asafoetida, turmeric powder, coriander powder, garam masala, dry mango powder, red chilli powder, salt to the water which we got after boiling chickpeas, in a big mixing bowl..
On other hand, heat a pan and add mustard oil till it starts to smoke. Reduce the flame, add bay leaf, mustard seeds, cumin seeds, cardamom pod and asafoetida. Let it crackle for about 30 seconds..
Add the onions, garlic and green chillies and sauté until the onions soften (about 3 to 4 minutes)..
Add spiced water mixture and bring it to a boil..
Add the boiled chickpeas (kala chana) and cinnamon powder and mix everything properly..
Cook it on low flame for about 8 to 10 minutes until all the aromas get infused into the Himachali Khatta..
Once it is cooked add the chopped mint leaves and switch off the flame and serve hot..
Serve Himachali Khatta along with hot steamed rice or Phulkas for perfect Himachali lunch or dinner..

Everyone wants to be a better chef. Everybody wishes to try out enjoyable recipes. Discovering the moment and really feeling the motivation to be creative in the cooking area can often position a challenge though. We hope these Himachali Khatta (sweet and sour black chick peas) recipe can bring the magic to your cooking area. Provide a number of these ideas a shot tonight, your taste will certainly thanks!

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