Sookha Kala Chana recipe, a delicious preparation, is a popular Ashtami dish prepared for the Navratri Pooja. Made from black chickpeas, and without the use of onions, it beautifully brings together varied spices and can be enjoyed as is or with plain poori, Methi Poori or Laccha Paratha. This Kala Chana recipe takes a few minutes to make and the cooking process is very easy too. This kala chana recipe can be made into a gravy as well by watering the gravy with a cup or two of water but this dried version is what I prefer with poori.
Kala Channa is very high in protein, fibre and highly nutritious. It can be enjoyed as a breakfast meal or for lunch, and keeps you satiated and full for hours. Here is a simple recipe to make Sookha Kala Chana.
Sookha Kala Chana Recipe
Sookha Kala Chana Recipe
- Kale Chane / Black chickpeas - 1 cup
- Ghee - 2 tbsp
- Green chile - 2 ( Slit into half )
- Hing - ½ tsp
- Zeera - 1 tsp
- Coriander powder - 2 tsp
- Red chili powder - 1 tsp
- Turmeric powder - 1 tsp
- Garam masala powder - ½ tsp
- Amchoor powder - 2 tsp
- Fennel powder - 1 tsp
- Fresh coriander for garnishing
- Wash the kale channe and soak them in enough water for 6-8 hours.
- Drain the water and add the kale channe in a pressure cooker.
- Add 2 cups of water and salt in the pressure cooker and cook the chance till done.
- Remove from heat and let the pressure release.
- Heat ghee in a pan.
- Once the ghee is hot, add hinge and zeera and let it crackle.
- Add green chilli and fry for a few seconds.
- Simmer the heat and add coriander powder, red chilli powder, turmeric powder, garam masala powder, amchoor powder and fennel powder and fry for a few seconds.
- Add channe along with the water in the pan and cook on medium heat till all the water is absorbed and channe are dried.
- Garnish with fresh coriander.
- Serve hot with sooji ka halwa and poori.
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