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Kale Chane Ka Khatta – Authentic Kangra Dham Recipe | Tangy Black Chickpea Delight

Kale chaney ka khatta is a beloved traditional dish from the Kangra Valley in Himachal Pradesh. This tangy black chickpea curry holds a special place in every Kangra Dham feast. If you are looking for the real taste of kangra dham kale chaney ka khatta, this recipe will take you straight to the mountains.
Course Main Course
Cuisine Himachali Dham, Indian, Kangri Dham
Keyword black chickpea curry, dham special, himachali recipes, kale chaney ka khatta, kangra dham, Kangra Dham Recipe, kangra valley food, madhusavara, pahari food
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 People
Calories 220kcal
Author Madhu Savara
Cost NA

Equipment

  • Pressure cookerHeavy-bottomed kadaiWooden spatulaMixing bowls

Ingredients

  • 300 gm kale chane black chickpeas, soaked overnight
  • 4 –5 cups water for boiling
  • 4 tbsp mustard oil
  • 1 tsp cumin seeds
  • ½ tsp hing asafoetida
  • 2 large onions finely chopped
  • 5 –6 garlic cloves crushed
  • 1 inch ginger crushed
  • 2 –3 green chillies slit
  • 3 –4 ripe tomatoes pureed
  • 1 tsp turmeric powder
  • 1½ tsp red chilli powder
  • 2 tsp coriander powder
  • 2 –2½ tsp amchur powder
  • Salt to taste
  • ½ tsp garam masala
  • Fresh coriander leaves for garnish

Notes

Tip text: Expert Tips: Use good-quality mustard oil for authentic Kangra flavour in kale chaney ka khatta. Adjust amchur according to how tangy you like your kale chaney ka khatta. Let the dish rest for 30 minutes before serving. Variations: Make a dry version by reducing gravy for kale chane ka khatta. Add spinach for a nutritious twist.