Tried this recipe?Please rate the recipe by clicking the stars below
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 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
Want to save this recipe?
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
Nutrition
Calories: 202kcal | Carbohydrates: 29g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 1183mg | Potassium: 386mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 3mg
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
Follow me on YouTube!Subscribe to my channel to get the latest Recipe Video updates.
