Sookha Kala Chana (Dried Black Chickpeas)

Kala chana pictured in the iron pan it was cooked in

Sookha Kala Chana (Dried Black Chickpeas)

Sookha Kala Chana is typically made on the 8th day of Navratri or Ashtami and is served with halwa and puri. It's a simple, easy way to cook black chickpeas with a few spices and is made without any onion or garlic to keep it light and easily digestible.

Course Main Course

Cuisine Indian

Diet Hindu, Vegan, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 161kcal

Author Richa

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

Nutrition