Kale chane ka khatta

Some of you guys have been asking for the recipe of  'Kaale chane ka khatta' for quite some time. 'Chane ka khatta'  is one of  the most sough after food item of Kangri Dham (Traditional lunch served in Kangra region of Himachal Pradesh). There is a set pattern of the way food is served in a Dham. Each cuisine has its set order of being served. 'Khatta' is always served after 'Tiliye Mah' or sometime after 'Chane ki daal'.

Ingredients

Rice flour: 1 1/2 Serving spoon
Oil : 4-5 table spoons
Aamchoor / dry mango Powder or solid extract: 3 table spoon
Laal Mirch(Chili): 1/2 tea spoon
Haldi (Turmeric): 1/2 tea spoon
Salt : According to taste
Dhaniya Powder (Coriander): 1/2 tea spoon
'Kale Chane'(Black grams)  soaked over night
Water : 500 ml

How to cook 'Kale Chane Ka khaata'?

Take a pan or 'Kadahi' and add oil to it. Once the oil is hot, add soaked 'Kale chane' to it. Fry them for a while and add  haldi(turmeric), salt,  lal mirch(red chili) and dhaniya powder. Add some water and cook it for 4 mins on low flame. Add some water to rice flour in a separate bowl and stir it well so that there are no lumps.You can use wheat flour, if you don't have rice flour.

Once the water in the 'kadahi' dries up, add Aamchur' powder(Mango Powder) and stir it for half a minute. Now add the mixture of flour and water kept in the bowl to the  'kadahi'. Add some water keeping the proportion in mind. Quantity of  'Aamchur', water and chili  are subjective matters and depend upon your perception of flavor or taste. If you want, you can use powder of   walnut shells for blackish shade to the dish.