Sukhe Kale Chane, Dry kala Chana recipe

Sukhe kale chane/ Black chickpea are especially cooked on eighth or ninth day of Navratri. It is served as Prasad along with poori and halwa during Navratri kanya puja on Ashtami.

The kanyas (girls) are served with kala chana, poori and halwa. After they have been served the rest of the family can have food.

When made during kanya puja, I make it really simple without green chili and very less spices as it is served to little girls.   

Kale chane tastes very delicious and are a rich source of protein and fibers. It is excellent for growing up kids.  You can also make it for breakfast or evening snack. I make this kala chana recipe on a regular day for lunch and we have it with chapatis.

The leftover chana can be easily added as a stuffing inside the bread. It can also be relished topped with slices of onion, tomato, cheese and grilled or toasted. You have an amazing chana cheese sandwich ready.

During monsoons, I make chatpata chana. It tastes good to have a bowl of kala chana with some chat masala, chopped onion, tomato and zing of lime.

While making chana recipe, always soak the chickpeas overnight to soften them. It should be cooked really well as they are difficult to digest for some folks.

Step by step dry kala chana recipe:

1. Clean and pick the chana. Rinse in running water for 2-3 times and soak it overnight in enough water (2.5 cup).
   
2. After it is soaked, the chana looks plump.
   
3. Next day, drain the water and rinse it with fresh water.
4. Put the drained chana in pressure cooker; add salt, turmeric powder and ½ cup water. Cook till the chana is soft. It may take 10-15 minutes.
   
5. In a pan pour oil and heat it. Add jeera and fry till it splutters.
   
6. Then add coriander powder, grated ginger, finely chopped green chili and the chana form the pressure cooker.
   
7. Now add red chili powder, amchur powder and garam masala powder and mix well.
   
8. Pour in ½ cup of chana sock from the cooker (water in which the chana was cooked) so that it should not stick to the pan. In case you don’t add any water, then saute the chana on a low flame so as to avoid burning.
   
9. Cook till the gravy thickens. Remember to keep on stirring so that the dry chana masala do not stick to the bottom of the pan.
10. Lastly add green coriander leaves and serve hot.
    

If you are looking for more chickpeas recipes then do check Punjabi chole, Chana masala and kadhai chole.

Sukhe kale chane recipe below:

Dry kala chana Prep time Cook time Total  5 min 30 min  35 min Kala chana- Sautéed black chickpeas recipe made on eighth day of Navratri festival AUTHOR: Monali RECIPE TYPE: Main CUISINE: Indian SERVES: 2-3 INGREDIENTS (measuring cup used, 1 cup=240 ml) 1 cup kale chane 1 inch piece ginger, grated or julienned ½ tsp green chili, finely chopped ¼ tsp cumin seeds/ jeera ½ tbsp. coriander powder /dhania powder ¼ tsp red chili powder ¼ tsp. dry mango powder/ amchur ¼ tsp garam masala 2 tbsp. oil ½ tsp salt 1 tbsp. coriander leaves, chopped DIRECTION Clean and pick the chana. Rinse in running water for 2-3 times and soak it overnight in enough water (2.5 cup). After it is soaked, the chana looks plump. Next day, drain the water and rinse it with fresh water. Put the drained chana in pressure cooker; add salt and ½ cup water. Cook till the chana is soft. It may take 10-15 minutes. In a pan pour oil and heat it. Add jeera and fry till it splutters. Then add coriander powder, grated ginger, finely chopped green chili and the chana form the pressure cooker. Now add red chili powder, amchur powder and garam masala powder and mix well.   Pour in ½ cup of chana sock from the cooker (water in which the chana was cooked) so that it should not stick to the pan. In case you don’t add any water, then saute the chana on a low flame so as to avoid burning. Cook till the gravy thickens. Remember to keep on stirring so that the dry chana masala do not stick to the bottom of the pan. Lastly add green coriander leaves and serve. SERVING SUGGESTION Serve dry kala chana hot with poori, roti, naan or bhatura.