This sookhe kale chane recipe is very special to me. Traditionally, this dried black chickpeas recipe is made for Mahabhog on Ashtami / Mahanavami during Navratre along with sooji halwa and poori. However, you can make this anytime you want. This dish cooks under 30 mins and is super tasty.
Sookha kala chana recipe or dry black chickpeas is also my go-to travel recipe. Just toast cumin seeds and add the boiled chickpeas and some masala. You are ready to go even with some bread. This recipe tastes great with poori and some mango pickle. If you get bored of dry sabji, make a ras wali tari or gravy. Everyone loves spicy kala chana masala recipe.
Top tip: If you want you can use canned black chickpeas if you forget to soak dry chickpeas overnight. Soaking in hot water also helps. You can also boil & keep it overnight if not making for ashtami prasad.
Benefits of kala chana
- Good for heart.
- It is anti-inflammatory.
- Great source of protein and iron.
- Eating boiled kala chana helps in weight loss as it keeps you full for long.
- Lowers cholesterol.
- Helps prevent diabetes and maintain blood sugar as it digests slowly.
- Black chickpeas soaked overnight and boiled (1-2 whistles)
- Ghee/ vegetable oil if vegan
- Jeera /cumin powder
- Dhaniya /coriander powder
- Lal mirch/red chili powder
- Amchur/dry mango powder
- Salt as per taste
how to make sookhe kale chane?
- Boil chickpeas with water and salt after soaking for 4-6 hours. Keep it aside.
2. Heat oil/ghee and add cumin to it. Let it splutter.
3. Add all spices and cook for few minutes.
4. Add chickpeas with water.Let it cook until the water the dries out.
Serve sukhe kale chane hot.
Traditionally we use ghee for tempering in this prasad recipe. However you may use olive oil or vegetable oil if you are vegan. If you like your curries too spicy, you may use hot red chilli powder like cayenne pepper and chopped green chilies. Kashmiri mirch powder or paprika works well if you like it mild.
Use the remaining packet to make ras wali sabzi /kala chana masala. Add some suran and chane ki sabji by adding some boiled yam, Marathi style. You can also make a salad with boiled kala chana. Add some onion tomato, lemon juice and chopped coriander leaves for a kala chana salad. You can add some murmura or puffed rice and mixture to make a chat. You can also add boiled or canned black chickpeas to make a hearty soup and serve it with some bread.
Another way of using sookhe kale chane is Kerala style kadala curry. Temper spices, curry leaves in coconut oil and add some shredded coconut to it. Serve the black chickpeas curry with puttu or appam for a South Indian brunch. For a Punjabi kala chana masala, add dried fenugreek leaves, garam masala and a teaspoon cumin powder.
Store sukha kala chana sabzi for 2-4 days in the refrigerator. You can also freeze this curry. Just microwave it or heat it before you serve with naan or roti.
Hot water comes to rescue. Soak it in hot water for 2 hours until the skin wrinkles if you forget to soak chana overnight.
You can keep it in refrigerator and discard the water next day before cooking.
You can refrigerate it for 3-4 days just change water regularly.
Sookhe kale channe recipe
- pressure cooker/ instant pot for boiling chana
- frying pan
- 1 cup black chickpeas soaked overnight and boiled (1-2 whistles)
- 2 tablespoon ghee /oil if vegan
- 1 tablespoon cumin powder / jeera powder
- 2 tablespoon coriander powder / dhaniya powder
- 1 tablespoon chopped green chili / red chili powder
- 1 tablespoon dried mango powder / amchur ( or lemon juice)
- Salt as per taste
- Soak chickpeas for 4-6 hours overnight.
For pressure cooking in instant pot
- You can also use the pressure cook option for 10 mins on high pressure. Let it release automatically.
For pressure cooker on gas/induction
- Cook with 2 cups of water and 1 teaspoon salt in a pressure cooker for 3-4 whistles.
- In a frying pan, add ghee/oil. Add all spices except salt. Sauté 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.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove.
Sookha kala chana is a versatile recipe. You can serve it with bread, rice, roti and poori.
Please share your inputs..