This dry chana recipe is super simple to make and tastes amazing with the right amount and combination of spices. This sukha kala chana is made as a part of Ashtami prasad.
2-3tablespoonCilantro or coriander leaveschopped finely
Instructions
Soaking, Boiling:
Wash dry chana under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore.
Then soak in enough water (2-3 inches above the beans) for at least 8 hours or overnight.
After the soaking time, discard the water. Take chana to the pressure cooker along with fresh water and boil until soft. If you press it between thumb and finger, it should mash easily.Stovetop pressure cooker: 2 whistles on High + 30 mins on med-low.Instant pot: Manual (high pressure) 30 mins.
Making Dry Kala Chana Recipe:
Heat the oil in a pan on medium heat. Once hot add cumin seeds and ajwain. Let them sizzle a bit.
Add ginger and green chili, saute for 30-40 seconds or until the raw smell of ginger goes away.
Then add boiled chana along with ½ cup of boiled water. The rest of the water you can discard or use in making roti dough or other gravy dishes.
Add salt and all the spice powders (red chili powder, cumin powder, coriander powder, amchur powder, garam masala and black salt).
Mix and simmer until all the moisture evaporates and thick gravy is left which is coated to the chana.
Turn off the stove, add chopped cilantro and serve dry chana.
Notes
If making for small kanjaks (little girls) and if they can’t tolerate the spice level then you can reduce the green chilies and red chili powder amount accordingly.