Chane ka khatta | Maani | Himachali Dham Special | हिमाचली धाम वाला काले चने का खट्टा |

Chane ka khatta | Maani | Himachali Dham Special | हिमाचली धाम वाला काले चने का खट्टा |
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Ingredients:
Black Peas/Kaale Chane- 2 cup
Salt- 2 tbsp
Coriander powder- 1 and 1/4th tbsp
Oil- 4 tbsp
Cumin seeds-1 tbsp
Fennel seeds- 1 tbsp
Besan- 4 tbsp
Cornflour- 2 tbsp
Amchoor powder- 3 tbsp
Red chilli powder -1 tbsp
Turmeric powder – 1 tbsp
Jaggery- ¼ th cup if you prefer traditionally its added to balace the zinginess.

Description:
1) Soak the black chickpeas for 4 hours.
2) After 4 hours pressure cook the chane alonwith 1 tbsp of salt and 1 tbsp of coriander powder for 5 to 6 whistles till done.
3) In the meantime put 4 tbsp of oil in a pan, add 1 tbsp of cumin seeds, fennel seeds, saute well and then add a pinch of coriander powder and then add 4 tbsp of besan into it.
4) Cook till besan gets cooked and smells nice.
5) Alongwith put 2 tbsp of cornflour in it.
6) Add in 3 tbsp of amchoor powder.
7) Put 1 tbsp of salt, then 1 tbsp of red chilli powder, then 1 tbsp of turmeric. Saute well till done.
8) Add the boiled black chickpeas in tempering and add in the remaining soup of black chickpeas.
9) Cook till a nice gravy. You can add a piece of jaggery usually done in a traditional way of cooking this recipe but I just like it this way only. Just khatta no meetha.
10) Add in dry mint leaves for a very nice flavour. Its added traditionally.