Sukha Kala Chane Recipe - Dry Kala Chana Curry

Sukha Kale Chane is a spicy dry kala chana recipe to serve as side dish or salad. This dry black chickpeas curry is usually cooked on Ashtami as Prasad perfect with Sooji ka Halwa and poori.  This is a Vegetarian, Vegan, gluten-free, and high protein recipe!

In Navratri, is popular Indian festival in honour of Goddess durga and on 8th day (Ashtami) or 9th Day( Navmi) Prasad of Sukhe Kale Chane, sooji halwa and poori is offered to Devi.

Navratri is observed two times in a year. Chaitra Navratri or Vasanta is observed during spring time. Sharad Navratri is observed during September-October timeframe.

This recipe is special because it marks the end of the fasting period if you are observing Navratri fasting. I do not fast any more but still try to cook delicious food which is associated with it. So you can also make this dry kala chana recipe any time.

This sookhe kale chane is a simple recipe that you can make quickly.  It is simple dish but tastes absolutely amazing with use of right amount and combination of spices.

About This Recipe

• Sukha or sukhe in Hindi means Dry. This black chana preparation is dry that is why it is known as Sookhe kale chane. 
• This Spicy Dry Kala Chana recipe is, Protein-Packed and easy to make.
• This is a no onion no garlic vegan preperation. 
• You can prepare it for prasad in Navratri.
• This is a fibre rich healthy meal that is wholesome and filling even on non fasting days. 

Ingredients for Making Sookha Kala Chana

Kala Chana Black Chickpeas: This chana dish is cooked with black chana or brown chana. 

Oil: You can use any vegetable or ghee for cooking. 

Seasoning and Spices:  Ajwain/carrom seeds, cumin powder, coriander powder, amchoor/mango powder, ginger powder/saunth, kasuri methi, red chilli powder, cumin seeds.

How to Make Sookhe Chane - Step by Step

Soaking and Pressure Cooking the Sookha Kala Chana Recipe

Soaking Kala Chana 

1. To make sookhe kale chane recipe we have to first soak black overnight or for 4-5 hours.
2. Take a bowl and wash the dry kala chana under running cold water until the water runs out clear.
3. After that, take a bowl with enough water and soak the black chana overnight or for 4-5 hours.
4. When chana is  soaked, they appear larger in size. Now, discard the water and keep the chana aside for pressure cooking it.

Cooking In Pressure cooker 

1. In a pressure cooker add 2 cups of water and ½ teaspoon of salt.
2. Add tdrained kala chana in the cooker and pressure cook it on low flame for 30 minutes.
3. After 30 minutes of opening the lid, the 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.

Cooking Chana In Instant Pot

1. In the inner pot of instant pot add 3 cups of water and ½ teaspoon of salt.
2. Add soaked and drained kala chana in the cooker and close the lid of IP.
3. Set the IP on pressure cooking mode and move the valve to sealing position.
4. Now set the timer to 30 minutes. After that allow the pressure to release naturally and open the lid of instant pot. 
5. You can check the doneness of kala chana it by pressing one with your thumb and forefinger. If it mashes easily then it is cooked well.

Cooking Sookha Kala Chana

1. In a bowl mix all spices except cumin seeds and dissolve in 3-4 tablespoon of water.
2. Heat a pan and add oil in it.
3. 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.
4. Saute them for 30 seconds and then add the bowl of mixed spices in water.
5. Roast the spices for 2-3 mins on low heat.
6. Then add boiled kala chana in it.
7. Mix them well and cook for another 5-6 min on slow heat.
8. When the kala chana is well cooked add coriander leaves and turn off the heat.
9. Serve with poori and halwa.

Recipe Notes & Tips

1. When cooking chana make sure that black chana is cooked properly and there is no rawness. It will not taste good otherwise.
2. Do not add spices directly these may burn very fast. Always add them first in water and then add in hot ghee.

What To Serve with Sookha Chana 

For navratri Prasad bhog Sookha kala chana is served with sooji Halwa, Poori, chawal ki kheer. You can otherwise enjoy it as it is or with laccha paratha.  

More Such Recipes

• Black Chickpeas masala curry
• Vrat Wale Sookhe Aloo
• Vrat Ke Aloo curry
• Kala Chana Pulao
• Chana Chaat 
• Kala Chana Chaat
• Instant Pot Kala Chana Curry
• Chana Masala Recipe

📖 Recipe

Sukhe Kale Chane Recipe

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. 

4.75 from 4 votes

Print Pin Rate

Course: Main Dish

Cuisine: Indian, indian cuisine

Keyword: chana, Chickpeas, navratri recipe

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 164kcal

Author: Rekha Kakkar

Ingredients

• 200 g Kala chana
• 2 tablespoon oil
• Salt to taste
• spices required
• ¼ teaspoon ajwain/carrom seeds
• 1 teaspoon cumin powder/jeera powder
• 2 teaspoon coriander powder/dhania powder
• 1 teaspoon mango powder/amchur
• 1 teaspoon ginger powder/saunth
• 1 teaspoon kasuri methi/dried fenugreek leaves
• 1 teaspoon red chilli powder
• 1 teaspoon cumin seeds

Instructions

Soaking and Pressure Cooking the Sookha Kala Chana 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.

Cooking the Recipe

• In a bowl mix all spices except cumin seeds and dissolve in 3-4 tablespoon 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.

Video

Nutrition

Calories: 164kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 7mg | Potassium: 18mg | Fiber: 9g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg

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