Sookha kala chana recipe - boiled black chickpeas are sauteed with basic spices. This is dry version of making kala chana.
I usually make the dish using beans at least once a week. Whenever I make gujarati kadhi, I pair it with plain rice and one beans sabzi or curry. Most of the time I make chawli curry or whole tuvar sabzi or this kala chana.
This sookha kala chana is very easy to make. It can be ready in only 10 minutes if you have boiled chana ready. Soaking the chana requires some pre-planning and pressure cooking it requires some time. But hey you don’t need to stand there in the kitchen while it is boiling. Put the chana for boiling and set the timer and relax or do other stuff. Once the boiled chana is ready, this dish can be made in jiffy.
Here I have used ginger only, not garlic. If you like you can add a clove of chopped garlic. I have skipped it because I do not like the garlicky chana with kadhi.
This dry kala chana sabzi is really flavorful, because there are many spices are added. These spices are simmered with boiled chana water. So it becomes thick gravy and it is coated to the chana which makes the most flavorful and tasty kala chana.
Check out other kala chana recipes
Punjabi kala chana masala // Kala chana curry, Gujarati style // Kala chana chaat
How to make sookha kala chana recipe (Step by Step Photos):
1) Wash the dry kala chana under running cold water till water runs clear.
2) Add enough water and soak for at least 8 hours or overnight.
3) After the soaking time, it gets larger in size.
4) Now discard the soaking water, take chana to pressure cooker. Add new 1 ½ cups of water. Cover with the lid, turn the heat and pressure cook it for 2 whistles on High + 30 minutes on medium-low.
5) Let the pressure go down by itself then open the lid. Chana should be cooked all the way through and soft. If you press it between thumb and finger, it should mash easily.
6) Now heat the oil in a pan on medium heat. Once hot add cumin seeds and ajwain. Let them sizzle a bit.
7) Now add chopped green chilies and ginger. Saute for 30 seconds.
8) Then add cooked chana with its water. If it has too much water then drain some and use in making chapati dough or in the dal. For this sookha kala chana, you will need about ½ to ¾ cup of water.
9) Add some salt and mix. Let it simmer for 2 minutes.
10) Then add spiced powders (red chili powder, cumin powder, coriander powder, amchur powder, garam masala and black salt).
11) Mix well and cook till almost all the moisture is evaporated and thick gravy is coated to the chana.
12) Turn off the stove. Lastly add chopped coriander leaves.
13) Mix well and serve.
As this sukhe chane cools down, all that thick gravy will be absorbed by the chana.
Serving suggestion: Serve this dry kala chana with phulka or roti with rice and kadhi on side. It can be served with paratha or puri as well
Sookha kala chana recipe (Dry kala chana recipe )
Ingredients
For pressure cooking!
- ½ cup Dry Kala chana (black chickpeas or desi chana)
- 1 ½ cups Water for pressure cooking chana
For dry kala chana recipe:
- 2 tablespoons Oil
- ½ teaspoon Cumin seeds
- ¼ teaspoon Ajwain (carom seeds)
- 1 Green chili chopped finely
- ½ inch Ginger chopped finely
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- ½ teaspoon Cumin powder
- 1 teaspoon Coriander powder
- Salt to taste
- ¼ teaspoon Garam masala
- ½ teaspoon Amchur powder (dried mango powder)
- ¼ teaspoon Black salt (Kala namak)
- 1 tablespoon Cilantro or coriander leaves chopped finely
Instructions
Soaking and pressure cooking the chana:
- Wash the dry kala chana under running cold water till water runs clear.
- Add enough water and soak for at least 8 hours or overnight.
- After the soaking time, it gets larger in size. Now discard the soaking water,
- take chana to pressure cooker. Add new 1 ½ cups of water.
- Cover with the lid, turn the heat and pressure cook it for 2 whistles on High + 30 minutes on medium-low.
- Let the pressure go down by itself then open the lid.
- Chana should be cooked all the way through and soft. If you press it between thumb and finger, it should mash easily.
Making sookha kala chana recipe:
- Now heat the oil in a pan on medium heat.
- Once hot add cumin seeds and ajwain. Let them sizzle a bit.
- Now add chopped green chilies and ginger. Saute for 30 seconds.
- Then add cooked chana with its water. If it has too much water then drain some and use in making chapati dough or in the dal. For this sookha kala chana, you will need about ½ to ¾ cup of water.
- Add some salt and mix. Let it simmer for 2 minutes.
- Then add spiced powders. Mix well and cook till almost all the moisture is evaporated and thick gravy is coated to the chana.
- Turn off the stove.
- Lastly add chopped coriander leaves. Mix well
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