Dried black chickpea curry| Sookhe kale channe recipe
Sookhe kale channe is a great way to have proteins in your diet. Learn to make dried kala chana in easy steps.
Servings: 4
Equipment
- pressure cooker/ instant pot for boiling chana
- frying pan
Ingredients
- 1 cup black chickpeas soaked overnight and boiled (1-2 whistles)
- 2 tablespoon ghee /oil if vegan
Dry spices
- 1 tablespoon cumin powder / jeera powder
- 2 tablespoon coriander powder / dhaniya powder
- 1 tablespoon chopped green chillies / red chili powder
- 1 tablespoon dried mango powder / amchur ( or lemon juice)
- Salt as per taste
Instructions
- 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.