This dry chana recipe is super simple to make and tastes amazing with the right amount and combination of spices. In the Hindi language, it is known as sukha kala chana (sukhe kale chane). Here sukha or sukhe means ‘dry’.
❤️About This Recipe
This sukha kala chana is specially made as a part of Ashtami prasad for Kanjak pooja (last day of Navratri). Apart from this dry kala chana, poori and sooji halwa are also made.
It is made without onion garlic because it is served as a prasad to Devi maa.
Not only on Ashtami, but I do also make it very often in my everyday cooking. I like to serve it with Gujarati kadhi and rice. If you haven’t tried this combo (dry beans stir-fry, kadhi, rice), you’re missing flavor-combo in your life.
It is super quick to make (10 mins only), if you have boiled black chickpeas ready. This recipe requires some pre-planning for soaking and boiling chana. But those are not the active cooking time.
Most flavors come from the spices. The spice powders are simmered with boiled chana water. This makes thick gravy which is coated to the chana and makes the tasty dish.
You can serve it as a salad or just munch on as it is as a snack.
🧾Ingredients
Here is the pic of the ingredients used in making sukha kala chana (dry chana). All the spice powders are basic to Indian cooking and easily available.
Black chickpeas are nutritious but quite heavy to digest, so I have added ginger and ajwain. Both help in easy digestion. You can also add some hing for this purpose.
👩🍳Step By Step Photo Instructions
Soaking & Cooking Kala Chana:
1) Wash dry chana under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore.
2) Then soak in enough water (2-3 inches above the beans) for at least 8 hours or overnight.
3) 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 Chana:
1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and ajwain. Let them sizzle a bit.
2) Add ginger and green chili, saute for 30-40 seconds or until the raw smell of ginger goes away.
3) 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.
4) Add salt and all the spice powders (red chili powder, cumin powder, coriander powder, amchur powder, garam masala and black salt).
5) Mix and simmer until all the moisture evaporates and thick gravy is left which is coated to the chana.
6) Turn off the stove, add chopped cilantro and serve.
💭Expert Tips
- You must discard the soaking water. Always add new freshwater for boiling chickpeas.
- 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.
- This recipe needs only ½ cup of boiled chana water and you’ll have plenty left. This water is nutritious so do not discard. Use in kneading the roti, paratha dough. Or use in other gravy dishes. Or just drink by itself.
🍽 Serving Ideas
- On the last day of Navratri, this sukha kala chana is made along with poori and halwa. This combo is served as a prasad and offered to kanjaks.
- Other than pooja, you can make this on regular days and serve with roti or paratha.
- My family likes to enjoy it with gujarati kadhi and plain rice.
- This can be enjoyed as such as a breakfast or snack. I like to sprinkle some sev on top.
Check Out Other Black Chickpeas Recipes
- Kala chana curry (Gujarati style)
- Kala chana chaat
- Kala chana sundal
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Dry Chana (Sukha Kala Chana)
Ingredients
- 1 ½ cup Dry Kala chana (black chickpeas or desi chana)
- 4-5 cups Water for pressure cooking chana
- 4 tablespoons Oil
- 1 teaspoon Cumin seeds
- ½ teaspoon Ajwain (carom seeds)
- 2 Green chilies chopped finely
- 1 inch Ginger chopped finely or grated
- ½ teaspoon Turmeric powder
- 2 teaspoon Red chili powder
- 1 teaspoon Cumin powder
- 2 teaspoon Coriander powder
- Salt to taste
- 1 teaspoon Garam masala
- 1 teaspoon Amchur powder (dried mango powder)
- ½ teaspoon Black salt (Kala namak)
- 2-3 tablespoon Cilantro or coriander leaves chopped finely
Instructions
Soaking, Boiling Black Chickpeas:
- Wash dry kala 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 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.
Very neatly presented. Your dry kala chana recipe is fantastic.
Thank you.
SPLENDID TASTE.VERY GOOD STEP BY STEP INSTRUCTIONS HELPS MAKE PERFECT
AS YOU WANT A ITEM TO BE.
GREAT AND THANKS FOR POSTING
Thank you Chitramurthy. good to know that recipes are helpful to you