Traditional Chane Ka Khatta | Tangy, Comforting Himachali Curry

Steps

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1. 1
   Add pre-soaked black chana to a pressure cooker along with salt and amchur powder to taste.
   ▶ ≈0:12
2. 2
   Add coriander powder, red chilli powder, and plenty of water to the cooker. Mix all spices well.
   ▶ ≈0:29
3. 3
   Cover the pressure cooker and cook the chana for 3 to 4 whistles until completely soft and tender.
   ▶ ≈0:44
4. 4
   Strain the cooked chana using a strainer to separate the beans from the cooking liquid.
   ▶ ≈0:59
5. 5
   Heat oil in a separate pan and add asafoetida, cumin seeds, fennel seeds, and fenugreek seeds. Lightly toast these spices.
   ▶ ≈1:05
6. 6
   Add red chilli and other spices one by one to the pan.
   ▶ ≈1:15
7. 7
   Stir in rice flour, chickpea flour, and a small amount of salt. Mix well.
   ▶ ≈1:15
8. 8
   Add the cooked chana and sauté for a few minutes until all spices coat evenly.
   ▶ ≈1:30
9. 9
   Gradually pour in stock until you reach the desired gravy consistency.
   ▶ ≈1:43
10. 10
    Add garam masala, fresh mint leaves, and jaggery. Cook until the jaggery dissolves completely.
    ▶ ≈1:50
11. 11
    Serve the curry hot in bowls, garnished with fresh coriander.
    ▶ ≈1:57