Sookhe kale chane/Dry black chickpeas is my go to travel recipe.This kala chana recipe is very special.
Traditionally this recipe is made for Mahabhog on Ashtami / Mahanavami during Navratre.However, you can make this anytime you want.It cooks under 30 mins and is super tasty.Only you should remember to soak the chickpeas overnight.You can also boil & keep it overnight if not making for prasad.
Just toast spices n add the chickpeas.You are ready to go.This recipe is great with poori and some mango pickle.Have it any time u are going for a long road journey as well.If you get bored of dry sabji,make a ras wali tari or gravy.Use the remaining packet to make baked chana jor garam.
You can also have it with bread. If going gluten-free, add some puffed rice & salsa. Yummy chaat is ready!
It is full of protein and most kids love the spicy kala chana.
You can also eat it during moving car or train easily.Much better than having fried chips and cream biscuits.
Egg-less,versatile and yet very tasty even after 24 hours.
You can also make it vegan if you make it with coconut oil instead of ghee.Needs minimal spices and cooking.
Step by Step recipes
- Boil chickpeas with water and salt,keep aside
- Heat oil/ghee,add cumin/jeera
3.Add all spices and cook for few minutes
4. Add chickpeas with water,let it cook until the water the dries out.
Scroll below to read the kale chane recipe
Sookhe kale channe- Dry black chickpeas
- 1 cup black chickpeas soaked overnight and boiled (1-2 whistles)
- 2 tbsp ghee/oil if vegan
- 1 tbsp Jeera /cumin powder
- 2 tbsp dhaniya /coriander powder
- 1 tbsp lal mirch/red chilly powder or as per taste
- 1 tbsp Amchur/dry mango powder
- Salt as per taste
- Soak chickpeas for 4-6 hours,cook with 2 cups of water and 1 tsp salt in a cooker for 3-4 whistles.
- In a pan, add ghee/oil,add all spices except salt.Saute for 2 minutes.
- Add the boiled chickpeas with remaining water and salt.
- Cover it and let it cook for 15 minutes.
- Let it cook without the lid until the water has evaporated.
- While they are cooking, they might look to have less masala, but once the water evaporates, masala will be enough to cover all chickpeas.
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