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Sookhe Kale Chane - Dry Black Chickpeas Curry
Sookhe Kale Chane is an Indian spiced dry Black Chickpeas Curry served Ashtami Prasad during the festival of Navratri along with Poori and Halwa. Vegan, gluten-free, and high protein recipe!
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
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