Sookhe Kale Chane is a delicious traditional Indian recipe made with black chickpeas and few spices. It does not have typical gravy or curry made with tomatoes or onions and instead gets all its flavours from the use of dry spices.
It is naturally vegan, vegetarian, gluten free and can be enjoyed with flatbreads, served as side dish or included in salads.
Good evening to all the blog readers!! Today I am going to share the recipe for “Sookha Kala Chana” or “Dry chickpeas”. I made it on “Ashtmi” for “Prasad” during “Navratri” festival. It was accompanied by “Poori” and “Sooji Ka Halwa”. I was too busy since then with all the flowing guests and festivities and could not share it then. Hope it helps you in making yummy “Soothe Kale Chane” in next “Navratri” :).
These recipe can be made otherwise also as breakfast or for tiffins. It is quite a healthy as it is rich source of proteins, vitamins and minerals.
More Indian recipes you might like to try:
- Masoor Dal (Red Lentil Curry)
- Chana Masala (Chickpea Curry)
- Dal Palak (Spinach Lentil Curry)
- Kale Chane Ke Kebab (Chickpea Patty)
Ingredients:
- Chickpeas (Kala Chana)- 500 grams
- Water- 3 cups
- Salt- 2 tsp ( or to taste)
- Cooking Oil- 4 tbsp
- Cumin Seeds- 2 tsp
- Chopped Green Chillies- 2
- Ginger Paste- 1 & 1/2 tsp
- Coriander Powder- 1 tbsp
- Chilli powder- 2 tsp
- Turmeric powder- 1/4 tsp
- Garam Masala- 1 tsp
- Mango Powder- 2 tsp
Directions:
Step 1:
Wash the ‘Kala Chana’ thoroughly and then keep them overnight or 5-6 hours dipped in water.
Step 2:
The ‘Kala Chana’ or Chickpeas would have swelled after being soaked in water. Add them to a cooker and add water and salt to it. Mix well.
Cook them on medium flame for one whistle after which keep it on low flame for another 10-15 minutes. Switch off the flame. Once the pressure is released from the cooker, drain the boiled chickpeas (you can use its water in curries or soups).
Step 3:
In a heavy bottomed pan, add cooking oil for heating. When the oil is heated, add cumin seeds to it. Once the seeds start to crackle, add chopped green chillies and ginger paste to it and stir for few seconds.
Add coriander powder, red chilli powder and turmeric powder to it. Stir once again.
Add the 1/4 cup water which the chickpeas were boiled. Add garam masala and mango powder to the water and mix well so that all the spices are evenly dissolved in water. Bring the water to boil.
Step 4:
Add the boiled chickpeas to the above spice mixture and let them cook in the remains water till the entire water evaporate from the pan and all the spices stick to the chickpeas. You may add some more salt or garam masala to it as per your taste in this step.
Sookhe Kaale Chane are ready. Enjoy with poori and sooji halwa!!
If you try this sukhe kala chana recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.
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(1 votes, average: 5.00 out of 5)
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