Sookha kala chana recipe – easy and quick dry black chickpeas curry flavored with spices. This North Indian dry black chana has a mix of tangy and spicy flavors and can be made in minutes.
It goes well with rotis, chapathis and pooris. You could also have it as a healthy snack.
I love the earthy flavor of kala chana. I usually make a simple and delicious kala chana kadhi for lunch or dinner. This dry black chana is equally delicious and can be eaten for lunch, dinner, breakfast or even as a snack.
The two varieties of chickpeas are kabuli chana ( white chickpeas ) and kala chana. Kala chana are basically smaller in size than lighter-colored kabuli chana. They have a thick outer skin and are dark-brown in color.
Also called as desi chana, they are rich in protein and a great source of dietary fiber. Its great to include black chana regularly in our diet, especially for vegetarians.
For other dal recipes do check out
This sukha black chana recipe is very easy to make. It is basically a no-onion no-garlic dish and uses simple spices. The only preparation you have to do beforehand is to soak the chickpeas overnight or for a few hours. Once you soak and cook the black chole, you can make this stir fry in minutes. Do try out this easy protein packed sukha kala chana recipe.
How to make Sookha Kala Chana step by step
- Firstly, wash the kala chana and soak it in enough water overnight or for around 7-8 hours.
- Rinse the chana and add them in a pressure cooker. Also, add little salt and 2 cups water.
- Pressure cook the kala chana for 5 whistles or till it turns soft and remove from heat. Once pressure has released by itself, drain the water and transfer the cooked chana to a bowl. Reserve the drained water for cooking the curry later.
- Heat oil in a pan. Add cumin seeds and asafoetida. When cumin seeds change color slightly, add green chilli and ginger and saute for a few seconds.
- Then add the cooked black chana.
- Also add turmeric powder, red chilli powder, amchur powder, coriander powder and black salt.
- Add 1/4 cup reserved water and stir.
- Let it cook till the chickpeas are coated with the masalas and the sabzi has absorbed almost all the water. Then increase the heat to high and stir fry for a minute till all the water dries out and remove from heat.
- Finally, garnish with chopped coriander leaves. Now sookha kala chana sabzi is ready to be served.
Sookha Kala Chana | Dry Black Chickpeas Curry | Dry Black Chana Recipe
Sookha Kala Chana | Dry Black Chana recipe
Ingredients
( 1 cup = 250 ml )
- 1/2 cup kala chana ( black chickpeas / black chana )
- 1 green chilli ( hari mirch )
- 1/4 tsp minced ginger ( adrak )
- 1/2 tsp cumin seeds ( jeera )
- 1/8 tsp turmeric powder ( haldi )
- 1 tsp coriander powder ( dhania powder )
- 1/4 tsp red chilli powder ( lal mirch powder )
- 1/2 tsp amchur powder ( dry mango powder )
- A few coriander leaves (dhania ke patte )
- 1/4 tsp black salt ( kala namak )
- A pinch of asafoetida ( hing )
- 1 tbsp oil
- Salt to taste
Instructions
Cooking Kala Chana
- Wash the kala chana 4-5 times. Take the chana in a bowl and add enough water to cover it and let it soak overnight or around 7-8 hours.
- Then drain the soaked chana and rinse them.
- Take the rinsed chana in a pressure cooker. Add salt along with 2 cups water and pressure cook the black chana for 5 whistles or till it turns soft. Remove from heat.
- When the pressure has released by itself, remove the lid of the pressure cooker. Drain the water and transfer the cooked chana to a bowl. You can reserve the water to use later for cooking the curry.
Making Dry Kala Chana
- Meanwhile, peel and mince the ginger. Also roughly chop the green chilli.
- Heat oil in a pan. Add cumin seeds and asafoetida.
- When cumin seeds change color slightly, add green chilli and ginger and saute for a few seconds.
- Now add the cooked black chana along with turmeric powder, red chilli powder, amchur powder, coriander powder and black salt.
- Add 1/4 cup water ( use the water you had reserved after pressure cooking the chana ) and stir. Let it cook till the chana are coated with the masalas and the sabzi has absorbed almost all the water.
- Then increase the heat to high and stir fry for a minute till all the water dries out and remove from heat.
- Finally garnish with finely chopped coriander leaves.
- Sukha kala chana is ready to be served with chapathis / poori or have it as a healthy snack.
Notes
- When soaking the chickpeas, add water to cover them atleast by 3 inches. Soaking helps to soften the chickpeas as well as makes it easier to digest.
- Substitute amchur powder with a dash of lemon juice at the end.
Nutrition Information
Leave a Comment