Dry Kala Chana or Sookha Kala Chana is a popular recipe that's made during Navratri and Dussehra. It has some simple spices that coat the black chickpeas to create a flavourful dish that's best enjoyed with puris!
Black Chickpeas or Kala Chana are popular in Indian cuisine but they take center stage during Dussehra and the day before Dussehra which is called ashtami or the eighth day of fasting.
These are an important component to the food made that day which is generally a no onion garlic aloo sabzi, puri, sooji halwa and this no onion garlic kala chana. I think the idea is to add a good source of fiber and protein to the meal, which is what black chickpeas does.
The beauty of this recipe is how simple it is, and still so flavourful. I highly recommend eating this with hot, puffy pooris but if that's not your jam and you want a lighter meal, you can add some finely chopped cucumber and tomatoes and turn this into a very interesting black chickpea salad or chaat.
Top Tips to make these Sookhe Kale Chane
- Make sure to soak the black chickpeas overnight or for at least 8 hours. This helps them become easily digestible and also keeps them tender
- Pressure cooking the kala chana is the fastest and most efficient way of cooking them till tender. You can also boil them on the stovetop but that'll take hours.
- Cook the chickpeas till they are very tender and can be mashed easily with your fingers
- Don't discard the cooking water. We'll be using it in the recipe because it has so much flavour. It also creates body in the dish.
- I haven't added green chillies, but if you like the flavour and heat, then mince 2-3 green chillies and add them along with the ginger
More Recipes to cook for Navratri
- Potato Curry (No Onion Garlic)
- Pindi Chole | Pindi Chana (No Onion Garlic)
- Shaam Savera | Palak Paneer Kofta (No Onion Garlic)
- Mastering Sabudana Khichdi 101
- Sabudana Vada stuffed with Paneer
- Perfect Pooris - Fluffy and Light as air!
- Easy Rice Kheer (Indian Rice Pudding)
- Healthy Quinoa Apple Kheer
- Aloo Paneer Tikkis (Healthy Peas Potato & Paneer Tikki)
- Raw Banana Tikki | Kachhe Kele ke Kebab - Vegan and Gluten Free
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Sookha Kala Chana (Dried Black Chickpeas)
Ingredients
- 1 cup dry Kala chana Bengal Gram or Black Chickpeas
- 2 tablespoon Oil any neutral flavoured oil
- 1 teaspoon Jeera Cumin Seeds
- 1 tablespoon Grated Ginger
- 1 tablespoon Coriander Powder
- 1 teaspoon Chili powder
- ½ teaspoon Turmeric Powder
- 1 ½ tablespoon Raw Mango Powder Amchur Powder
- 1 ¼ teaspoon Salt
Instructions
- Pressure cook the Kala Chana by adding 2 cups water for about 4 whistles (reduce the flame to low after the 1st whistle) or for 20 minutes in an instant pot.
- Heat oil in a saucepan, add cumin seeds. Once the cumin seeds start spluttering, add the grated ginger and saute for a minute.
- Next add the cooked chana, along with water from the pressure cooker, coriander powder, chilli powder, turmeric powder, amchur powder and cook on high flame till it starts bubbling. Reduce the flame to low and cook covered for about 10-15 minutes till most of the water has reduced and the gravy has thickened to coat the chickpeas. Serve garnished with some chopped coriander with poori and sooji halwa.
Notes
- Make sure to soak the black chickpeas overnight or for at least 8 hours. This helps them become easily digestible and also keeps them tender
- Pressure cooking the kala chana is the fastest and most efficient way of cooking them till tender. You can also boil them on the stovetop but that'll take hours.
- Cook the chickpeas till they are very tender and can be mashed easily with your fingers
- Don't discard the cooking water. We'll be using it in the recipe because it has so much flavour. It also creates body in the dish.
- I haven't added green chillies, but if you like the flavour and heat, then mince 2-3 green chillies and add them along with the ginger
srimayyia says
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