Sukha Kale Chane is a spicy dry kala chana recipe that is popularly cooked on the Kanjak Pujan or Kanya Pujan in Navratri. Sookhe Kale Chane Recipe for Ashtami Puja perfect to serve with Sooji ka Halwa and poori.
In Navratri, so many of us are excited for cooking Sukhe Kale Chane halwa and poori. This recipe is special because it marks the end of the fasting period if you are observing Navratri fasting. I am not a fasting person at all. Can’t live without food 😀 but festivals are a great excuse to enjoy delicious food for me. So Navratri no Navratri you can also make this dry kala chana recipe any time.
It’s a simple recipe just takes few minutes if you have boiled black chickpeas in your fridge. It is simple but tastes absolutely amazing with use of right amount and combination of spices. I usually have few tricks up my sleeve when I am running late and have to quickly cook the kala chana.
Since this recipe is a no onion no garlic its taste is defined by its spices and well-cooked chana. I really want to stress on cooking the chana very patiently. Even if all the recipe steps are right, without getting the Kala chana right the whole recipe will taste bland.
I usually soak the Kala chana overnight and then pressure cook with salt for 30 minutes. You can soak it for 4-5 hours as well. Second is timing you saute it with various spices. When I say spices, do not get overwhelmed that you need something exotic. You can make this Sukha Kala chana recipe with basic spices in your kitchen.
As I said before it’s not just a Navratri recipe you can enjoy dry kala chana recipe otherwise too. It’s perfect to serve as a snack or breakfast and makes a low GI delicious meal. It is easy to carry so makes a great Lunchbox recipe along with some salad or some bread. I sometimes use leftovers as a sandwich filling or even making stuffed paratha.
Recipe Notes: Sookhe Kale Chane Recipe
- Always wash Kala chana in clean water and then soak it overnight or for 4-5 hours.
- Pressure cook the Kala chana in a pressure cooker for 30 minutes in slow heat for it’s easier cooking. You can take one out and press it between your thumb and forefinger to check it.
- If you are sceptical about pouring the masala in pan then you can first take a bowl with ½ cup of water and mix all the spices in it. You can now pour the bowl of mixed spices after cumin starts to crackle. The spices will be cooked right this way without fear of burning. Sukhe Kale Chane RecipePrep Time5 minsCook Time35 minsTotal Time40 mins
Sukhe Kale Chane or dry kala chana recipe- no-onion no-garlic Kala chana recipe to serve with poori and halwa for Navratri. It is popularly made on Ashtami or Navmi Prasad.Course: Main DishCuisine: Indian, indian cuisineKeyword: chana, ChickpeasServings: 6Ingredients
InstructionsSoaking and Pressure Cooking the Sookha Kala Chana Recipe
- 200 g Kala chana
- 2 Tbsp oil
- Salt to taste
- spices required
- 1/4 tsp ajwain/carrom seeds
- 1 tsp cumin powder/jeera powder
- 2 tsp coriander powder/dhania powder
- 1 tsp mango powder/amchur
- 1 tsp ginger powder/saunth
- 1 tsp kasuri methi/dried fenugreek leaves
- 1 tsp red chilli powder
- 1 tsp cumin seeds
Cooking the Recipe
To make sookhe kale chane recipe we have to first soak it overnight or for 4-5 hours.
Take a bowl and wash the dry kala chana under running cold water until water runs out clear.
After that take a bowl with enough water and soak the black chana overnight or for 4-5 hours.
When they are well soaked, they appear larger in size. Now, discard the water and keep the chana aside for pressure cooking it.
In a pressure cooker and add 2 cups of water in it.
Add the dry kala chana in the cooker and pressure cook it on low flame for 30 minutes.
After 30 minutes open the lid, chana must be cooked by now. You can check it by pressing one with your thumb and forefinger. If it mashes easily then it is cooked well.
In a bowl mix all spices except cumin seeds and dissolve in 3-4 tbsp of water.
Heat a pan and add oil in it.
Let the oil smoke and then add cumin in the pan. When the cumin starts to crackle add green chillies and grated ginger in it.
Saute them for 30 seconds and then add the bowl of mixed spices in water in it.
Roast the spices for 2-3 mins on low heat.
Then add boiled kala chana in it.
Mix them well and cook for another 5-6 min on slow heat.
When the kala chana is well cooked add coriander leaves and turn off the heat.
Serve with poori and halwa.