Sookhe Kale Chane is an Indian spiced dry Black Chickpeas Curry which 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!
I usually make Sookha Kala chana on Ashtami during Navratri as prasad for Kanjak Pooja. Otherwise mostly we 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 with rice.
What is Sukha Kala Chana
Kale Chane (kala chana) is a very simple Indian curry dish made using black chickpeas and basic spices.
Sukha or Sookhe means dry since this recipe is usually served dry (no gravy).
Sookha Kala Chana is made without any onion, tomato, or garlic since it prepared for 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 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 spring time, March-April
People usually from northern India fast during the first seven days of Navratri and break their fast on Ashtami (8th day of Navratri) by offering prayers to Goddess Durga and doing 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 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 important they are low in fat and inexpensive thus a great addition to your meals like curries, sides, and salads
Recipe Ingredients
- Sookhe Kale chane - also known as kala chana in Hindi and black chickpeas in English is the main ingredient for this recipe.
- Spices - We need all the dry Indian spice powders like dry mango (amchur) powder, roasted cumin seeds powder, coriander powder, garam masala, red chilli powder, salt and black pepper
- Oil/ghee - for cooking
- Others - cumin seeds and thing (asafoetida) for initial tadka
Step by Step Method
You can make this recipe on a stovetop in a pressure cooker or InstantPot.
Start by soaking the dry chickpeas overnight (preferably) or for at-least 8 hours in enough water (4 cups or more).
Kala Chana in Pressure Cooker
- 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 mins.
- 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 dry spices -roasted cumin seeds powder, chilli powder, coriander powder, amchur powder, garam masala, salt and pepper. lower the flame to make sure the spices dont burn.
- Now 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 Instant Pot makes this recipe one-pot and hence it is my preferred way to make sookha chana.
- Start Instant Pot on saute mode normal. Add oil/ghee and once hot add the asafoetida and cumin seeds.
- Once the cumin seeds splutter, drain the soaked black chickpeas and add to the pot along with the spices -roasted cumin seeds powder, chilli powder,coriander powder, amchur powder, garam masala, salt and pepper. Add 1 cup of water and mix well.
- Press cancel, close lid with vent to sealing. Cook on manual or pressure cook or bean/chilli mode for 30 mins. Allow natural release.
- If there is any water, dry if off by cooking in for few minutes on saute mode.
- Sookhe kale chane is ready to served!
That's it, our delicious Sookhe Kale Chane are ready! Enjoy! Happy Kanjak to all Celebrating!!
Recipe Tips and Notes
- Soak the black chickpeas, don't skip this part. Soaking not only helps cooking 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 seeds powder adds a nice smoky flavor so highly recommend it but you can replace it with just cumin powder.
- As part of meal prep, you can soak and boil the chickpeas ahead of time. They can be stored airtight in the refrigerator for 3-4 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.
FAQ's
Yes, for some reason if you forgot to soak the kala chana then you can still make it just that it will take longer to cook like 45 -55 mins in Instant Pot and about additional 2-3 whistles in stovetop pressure cooker.
Kala chana is also known as black chickpea where as Kabuli chana or Garbanzo bean is popularly called as chickpea. Kala chana is dark brown in color and small in size compared to Kabuli which is lighter and bigger.
Hope you enjoy this Sookha Kala Chana recipe!! If you give this recipe a try, please rate 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 kala chana black chickpeas
- 1 teaspoon salt
- 1 tablespoon ghee or oil
- ¼ teaspoon asafoetida hing
- 1 teaspoon cumin seeds
- 1 teaspoon dry mango amchur powder
- ½ teaspoon roasted cumin seeds powder
- 2 teaspoon coriander powder
- ¼ teaspoon garama masala
- ¼ teaspoon red chilli powder
- 1 teaspoon salt adjust to taste
- ⅛ teaspoon black pepper powder optional
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 mins.
- 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 spices -roasted cumin seeds powder, chilli powder,coriander powder, amchur powder, garam masala, salt and pepper. lower the flame to make sure the spices don't burn.
- Now drain the kale chane and add 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 served!
Instant Pot Method
- Start Instant Pot on saute mode normal. Add oil/ghee and once hot add the asafoetida and cumin seeds.
- Once the cumin seeds splutter, drain the black chickpeas and add to the pot along with the spices -roasted cumin seeds powder, chilli powder,coriander powder, amchur powder, garam masala, salt and pepper. Add 1 cup of water and mix well.
- Press cancel, close lid with vent to sealing. Cook on manual or pressure cook or bean/chilli mode for 30 mins. Allow natural release.
- If there is any water, dry if off by cooking in for few minutes on saute mode.
- Sookhe kale chane is ready to served!
Notes
- Soak the black chickpeas, don't skip this part. Soaking not only helps cooking 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 seeds powder adds a nice smoky flavor so highly recommend it but you can replace it with just cumin powder.
- As part of meal prep, you can soak and boil the chickpeas ahead of time. They can be stored airtight in the refrigerator for 3-4 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
Where could I buy these organic black chickpeas from?
Hi Shyleena, black chickpeas or Kala chana are easily available in most Indian grocery stores or you can buy them from Amazon.