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 recipe (sukhe kale chane). Here sukha or sukhe means ‘dry’.

Dry chana in a bowl with wooden tray in the back,

❤️ About This Sukha Kala Chana Recipe

Taste & Texture:

Most flavor comes from the spices.
The spice powders are simmered with boiled chana water. This makes thick gravy which is coated to the soft, perfectly cooked chana and makes the tasty dish.

Quick & Easy: It takes 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.

When Is This Made?

This sukha kala chana is specially made as a part of Ashtami prasad for Kanjak pooja (last day of Navratri). Apart from this, poori and sooji halwa (aka sheera) are also made.
This dry chana 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 for my everyday meal. 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.
You can serve it as a salad or just munch on as it is as a snack.

🧾 Ingredient Notes

Ingredients used in dry chana includes black chickpeas, oil, ginger, green chili and spice powders.

Black chickpeas: It is also known as desi chana.
Ginger & Ajwain: 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.
Green chili: Adjust the amount of spices as per your preferred spice level. Skip them if making it for small kids.
Spice Powders: Basic Indian spice powders like turmeric, red chili powder, coriander powder, cumin powder and garam masala are used.
Amchur (Dried mango powder): It adds a slight tangy flavor. Instead you can add some lemon or lime juice.

👩‍🍳 How To Make Dry Chana? (Stepwise Photos)

Soaking & Cooking:

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.

Collage of 3 steps showing kala chana in water, soaked overnight, boiled chana.

Making Dry Kala Chana Recipe:

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 dry chana.

Collage of 6 steps showing cumin, ajwain in the oil, added ginger, green chili, added boiled chana, spices, simmer, add cilantro.

💭 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.

Check Out Other Black Chickpeas Recipes

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