Sookhe Kale Chane is an Indian spiced dry black chickpea curry that can be served as a side or salad. It's usually made as part of Ashtami Prasad during the festival of Navratri, along with deep-fried Pooris and Halwa (sweet semolina pudding). Vegan, gluten-free, and high-protein recipe!
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I usually make Sookha Kala chana on Ashtami during Navratri as prasad for Kanjak Pooja. Otherwise, we mostly make the kala chana curry to eat with rice.
If you have soaked and boiled the chickpeas ahead of time, then this recipe is a breeze to make.
I love to use the leftovers to make Kala Chana Chaat or add water to give it a little gravy consistency and serve it with rice.
What is Sukha Kala Chana
Kale Chane (also known as Kala Chana) is a simple Indian curry dish made with black chickpeas and basic spices.
Sukha or Sookhe means dry, since this recipe is usually served dry (no gravy).
Sookha Kala Chana is prepared without onion, tomato, or garlic, as it is made for the auspicious occasion of Ashtami (Kanjak Pooja) during the Navratri festival.
Significance of Navratri and Kanjak Pooja:
Navratri (nine nights) is a popular Indian festival observed in honor of the divine Goddess Durga/Devi. There are in all 4 Navratris, but the 2 of them are the most popular
- Sharada Navaratri, most observed and celebrated around post-monsoon autumn, September-October timeframe
- Vasanta Navaratri, the second most celebrated around post-winter springtime, March-April
People from northern India observe a fast during the first seven days of Navratri and break their fast on Ashtami (the 8th day of Navratri) by offering prayers to Goddess Durga and performing the Kanjak (Kanya) Pooja.
Kanya Pooja is a ritual where typically 9 or more young girls, called Kanjak, are worshiped by washing their feet with water.
Dry Kala chana recipe with Poori and Halwa is offered as prasad to the Kanjaks along with some gifts.
Black Chickpeas (Kala Chana) Nutritional Benefits
Black chickpeas are an excellent source of fibre and protein, making them a great choice for vegans and vegetarians.
They are also known to be a good source of antioxidants and promote a healthy heart.
Most importantly, they are low in fat and inexpensive, making them a great addition to meals like curries, sides, and salads.
Recipe Ingredients
Black Chickpeas (Kala Chana) - The star of the dish! Kala chana is smaller and darker than regular chickpeas, boasting a nutty flavor and a firm texture. They're rich in protein, fiber, and iron, making the dish hearty and nutritious. These dried black chickpeas are readily available in Indian grocery stores.
Spice powders - you need just the basic ones used regularly in Indian cooking, dry mango (amchur) powder, roasted cumin powder, coriander powder, red chilli powder, salt, black pepper, and garam masala.
Ghee - I prefer making this chana recipe in ghee, as it elevates the flavor. Use oil if you want to keep it vegan.
Other ingredients - cumin seeds, hing (asafoetida) for the initial tadka, and ginger and green chilies. You can skip green chilies, especially if you are making it for kids.
How to Soak & Cook Black Chickpeas
You can make this recipe on the stovetop, in a pressure cooker, or in an Instant Pot.
Prep work: Start by soaking the dry chickpeas overnight (preferably) or for at least 8 hours in enough water (4 cups or more).
How to Make Kala Chana in a Pressure Cooker
In a pressure cooker, add the soaked kala chana with 2 cups of water and one teaspoon of salt, and cook for 4-5 whistles on high heat. Then, lower the heat and let it sit for 30-40 minutes.
Let the pressure release naturally, and then open to check if the black chickpeas are done.
Now, in a pan, heat oil/ghee, and once hot, add the asafoetida and cumin seeds.
Once the cumin seeds splutter, add the ginger and green chilies and saute for 10-15 seconds.
Next, lower the heat and add the spices: roasted cumin seed powder, chilli powder, coriander powder, amchur powder, garam masala, salt, and pepper.
Drain the kale chane and reserve a cup of water. Add them to the pan and mix till the spices coat the chana well.
Add some water drained from the chana and let it cook till the water is absorbed. Sookhe kale chane is ready to serve!
Instant Pot Sukha Kala Chana
Using an Instant Pot makes this recipe one-pot, which is why it's my preferred method for making sookha chana.
Start the Instant Pot on sauté mode, set to normal. Add oil/ghee, and once hot, add the asafoetida and cumin seeds.
Once the cumin seeds splutter, add the ginger and green chilies and saute for 10-15 seconds.
Drain the soaked black chickpeas and add them, along with the following spices: roasted cumin seed powder, chilli powder, coriander powder, amchur powder, garam masala, salt, and pepper. Mix well, then immediately add 1 cup of water.
Press cancel, close the lid with the vent to seal. Cook on manual, pressure cook, or bean/chilli mode for 30 minutes. Allow natural release.
Once the pressure drops, open the lid and turn the Instant Pot back to sauté mode. Cook until the water is absorbed, stirring intermittently. Sookhe kale chane is ready to serve!
Delicious Sookhe Kale Chane are ready for Ashtami Prasad! Enjoy! Happy Kanjak to all Celebrating!!
Recipe Tips and Notes
- Soak the black chickpeas; don't skip this part. Soaking not only helps cook the chana faster but also makes them easier to digest.
- Skip hing (asafoetida) to make it gluten-free and use oil to make it vegan.
- Roasted cumin powder adds a nice smoky flavor, so I highly recommend it; however, you can also use just cumin powder as an alternative.
- As part of meal prep, you can soak and boil the chickpeas ahead of time to save time during meal preparation. They can be stored airtight in the refrigerator for 3 to 4 days.
- Leftovers can be stored in the refrigerator for 3-4 days, but I usually make Kala Chana Chaat with them, as they make the perfect base. Alternatively, I add water to give it a little gravy consistency and serve it with rice.
FAQ's
Yes, for some reason, if you forgot to soak the kala chana, you can still make it; however, it will take longer to cook. In an Instant Pot, this typically takes 45-55 minutes, and in a stovetop pressure cooker, it requires about an additional 2-3 whistles.
Kala chana is also known as black chickpea, whereas Kabuli chana, also popularly called Garbanzo bean, is a type of chickpea. Kala chana is dark brown in color and small in size compared to Kabuli, which is lighter and bigger.
I hope you enjoy this Sookha Kala Chana recipe! If you give this recipe a try, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what's cooking in my kitchen!!
Recipe Card
Sookhe Kale Chane - Dry Black Chickpeas Curry
Equipment
Ingredients
- 1 cup black chickpeas kala chana
- 2 teaspoon salt divided
- 1 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida hing
- 1 inch ginger grated or minced, optional
- 1-2 green chilies finely chopped, optional
- 1 teaspoon dry mango powder amchur powder
- ½ teaspoon roasted cumin powder
- 2 teaspoon coriander powder
- ¼ teaspoon garam masala
- ¼ teaspoon red chilli powder
- ⅛ teaspoon black pepper powder optional
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Instructions
- Soak the chickpeas overnight or for at least 6-8hours in enough water around 4 cups.
Pressure Cooker Method
- In a pressure cooker cook the kala chana with 2 cups of water and 1 teaspoon salt for 4-5 whistles on high flame and then lower the flame and let it sit for 30-40 minutes.
- Let the pressure release naturally and then open to check if the black chickpeas are done.
- Now in a pan heat oil/ghee and once hot add the asafoetida and cumin seeds.
- Once the cumin seeds splutter, add ginger, green chiles, and saute for 10-15 seconds.
- Lower the heat and add spices such as roasted cumin seed powder, chilli powder, coriander powder, amchur powder, garam masala, salt, and pepper. Cook for a minute.
- Now, drain the kale chana (reserve the drained water) and add it to the pan, mixing till the spices coat the chana well.
- Add some water drained from the chana and let it cook till the water is absorbed.
- Sookhe kale chane is ready to served!
Instant Pot Method
- Start the Instant Pot on sauté mode. Heat oil or ghee, and add the asafoetida (hing) and cumin seeds.
- Once the cumin seeds splutter, add ginger, green chiles, and saute for 10-15 seconds.
- Add the spices such as roasted cumin powder, chilli powder, coriander powder, amchur powder, garam masala, salt, and pepper. Give it a quick mix and immediately add 1 cup of water, and mix well
- Press cancel, close the lid with the vent to seal. Cook on manual, pressure cook, or bean/chilli mode for 30 minutes. Allow natural release.
- Once the pressure drops, open the lid and turn the Instant Pot back to sauté mode. Cook until the water is absorbed, stirring intermittently.
- Sookhe kala chana is ready to served!
Notes
- Soak the black chickpeas; don't skip this part. Soaking not only helps cook the chana faster but also makes them easier to digest.
- Skip hing (asafoetida) to make it gluten-free and use oil to make it vegan.
- Roasted cumin powder adds a nice smoky flavor, so I highly recommend it; however, you can also use just cumin powder as an alternative.
- Add minced ginger and green chilies for added flavor.
- As part of meal prep, you can soak and boil the chickpeas ahead of time. They can be stored airtight in the refrigerator for 3 to 4 days.
- Leftovers can be stored in the refrigerator for 3-4 days, but I usually make Kala Chana Chaat with them as they make the perfect base, or add water to give it a little gravy consistency, and serve with rice
Shyleena says
Where could I buy these organic black chickpeas from?
Shweta Arora says
Hi Shyleena, black chickpeas or Kala chana are easily available in most Indian grocery stores or you can buy them from Amazon.