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.
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.
About This Recipe
- Festival Favorite: It’s traditionally made during Ashtami as prasad and pairs perfectly with Sooji Halwa and poori.
- High in Protein: Kala chana is a great plant-based source of protein, making this dish nutritious and filling.
- Vegan & Gluten-Free: It’s perfect for those with dietary restrictions while still being flavorful and satisfying.
- Simple Yet Delicious: Made with simple spices and ingredients, this dish is easy to prepare but rich in taste.
- Versatile: You can enjoy this dish as a side with Indian breads or even as a healthy salad.
Ingredients for Making Sukha Kala Chana
Kala Chana (Black Chickpeas): These are the base of the recipe. Soaking them overnight softens them, making them cook faster while keeping their rich, nutty flavor intact.
Ajwain (Carrom Seeds): Besides adding flavor, ajwain is great for digestion, making this dish lighter on the stomach.
Cumin & Coriander Powder: These spices add a subtle warmth and earthy flavor that complements the nuttiness of kala chana.
Mango Powder (Amchur): This gives the dish a tangy kick, balancing the spiciness of the chili powder.
Ginger Powder (Saunth): Adds a slight zing and works well with the other warming spices.
Kasuri Methi (Dried Fenugreek Leaves): This brings out a lovely, deep, and earthy bitterness that pairs beautifully with the rich flavors of the dish.
Red Chili Powder: The heat component of the dish, you can use more or less based on your spice tolerance.
How to Make – Step by Step
- To make sookhe kale chane recipe we have to first soak black overnight or for 4-5 hours.
- Take a bowl and wash the dry kala chana under running cold water until the water runs out clear.
- After that, take a bowl with enough water and soak the black chana overnight or for 4-5 hours.
- When chana is soaked, they appear larger in size. Now, discard the water and keep the chana aside for pressure cooking it.
- 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.
- 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.
Method for Cooking Chana In Instant Pot
- In the inner pot of instant pot add 3 cups of water and 1/2 tsp of salt.
- Add soaked and drained kala chana in the cooker and close the lid of IP.
- Set the IP on pressure cooking mode and move the valve to sealing position.
- Now set the timer to 30 minutes. After that allow the pressure to release naturally and open the lid of instant pot.
- 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.
Substitutions You Can Make:
- You can use canned chickpeas if you’re short on time, though the flavor and texture will differ slightly from dried chickpeas.
- You can replace mango powder with lemon juice if you prefer a fresher, citrusy tang.
- You can add onions and garlic if you’re not making this dish for religious purposes or fasting.
- You can use olive oil instead of traditional oil to make it healthier while maintaining a rich flavor.
Creative Variations You Can Try:
If you are making it other than navratri prasad you can use them in variety of ways.
- Spicy Chana Salad: Toss the prepared Sukha Kale Chane with chopped cucumbers, tomatoes, and cilantro for a quick and healthy salad.
- Chana Wraps: Use the dry chana as a filling for wraps with some fresh greens, chutney, and a drizzle of yogurt.
- Chickpea Chaat: Add tamarind chutney, chopped onions, and sev to transform this dish into a delicious chaat.
- Chana and Quinoa Bowl: Pair the chana with cooked quinoa, fresh veggies, and a lemon-tahini dressing for a nourishing bowl.
- Chana Stir-Fry: Add sautéed veggies like bell peppers and spinach to the prepared chana for a veggie-packed side dish.
Recipe Notes & Tips
- When cooking chana make sure that black chana is cooked properly and there is no rawness. It will not taste good otherwise.
- 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.
Storing and Reheating:
You can store Sukha Kale Chane in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop or microwave, adding a splash of water if needed to refresh the texture.
FAQs
Can I make this dish without soaking the chickpeas?
While soaking makes them cook faster and helps with digestion, you can still cook them without soaking, but it will take much longer.
Can I freeze Sukha Kale Chane?
Yes, you can freeze the cooked chana for up to a month. Just thaw and reheat before serving.
Is this dish suitable for fasting?
Yes, Sukha Kale Chane is commonly made during fasting periods like Navratri. Just be sure to check that the spices you’re using are allowed for fasting.
Can I add vegetables to this recipe?
Absolutely! You can add vegetables like bell peppers, spinach, or carrots to make the dish more wholesome.
How long can I store Sukha Kale Chane?
Store it in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave before serving.
More Such Recipes
- Black Chickpeas masala curry
- Vrat Ke Aloo curry
- Kala Chana Pulao
- Chana Chaat
- Kala Chana Chaat
- Instant Pot Kala Chana Curry
- Chana Masala Recipe
Watch Video
Sukhe Kale Chane Recipe
Ingredients
- 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
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 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.
If we are putting grated ginger (step 3), then do we still need to add ginger powder/saunth? Or, is it either/or?
A few ingredients are mentioned in the steps but not in the ingredients list. Please check that.
Can you tell me how much salt i have to put in kalechannas
A recipe with ingredients easily available in the kitchen Thank you for esy and tasty channas recipe
👍