Heat oil in a pan. Add cumin seeds (jeera) and asafoetida (heeng).
1 Teaspoon Cumin Seeds (Jeera), 1/8 Teaspoon Asafoetida (Heeng)
When cumin seeds start to splutter, add finely chopped green chillies. Stir fry for a few seconds, then add red chilli powder, coriander powder and salt.
1-2 Green Chillies, 1 Teaspoon Coriander Powder (Dhania), 1 Teaspoon Red Chilli Powder, 1 Teaspoon Salt
Then add whole wheat flour and cook for a minute till it gets roasted. This forms the base for the gravy. You can also use besan (chickpea flour) as a substitute for whole wheat flour.
2 Tablespoons Whole Wheat Flour
Mix tamarind powder with water to form a paste. Then add it to the pan along with dry mint powder (pudina) and fennel seeds.
2 Tablespoons Tamarind Powder (Imli), 1 Teaspoon Fennel Seeds (Saunf), 1 Teaspoon Mint Powder (Pudina)
Add the boiled chickpeas to the pan. Mix and cook for a couple of minutes.
Add two cups of water and let the gravy simmer on high heat.
After the first boil, reduce the heat to minimum and cook it for 4-5 minutes while it thickens.
Our delicious Himachali kale chane ka khatta is ready. Serve it hot with steamed rice.