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)
After first whistle, reduce the flame to low and cook for 10 to 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 kadai/wok 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.
Next, 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 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.