This Sookha Kala Chana is a delicious preparation and 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. Here is how to make Kala Chana Recipe.
This Kala Chana or Black Chana takes a few minutes to make and the cooking process is very easy too. This recipe can be made into a gravy as well by thinning the gravy with a cup or two of water but this dried version is what I prefer with poori.
There are many other ways in you can cook Kala Chana like a Punjabi Masala version or this Kerala Kadala Curry. You can also make a nice healthy salad using kala chana as the main ingredient.
I will share more Kala Chana Recipes with you soon but for now, enjoy this version 🙂
Health Benefits of Black Gram
- It is very high in protein, fibre and highly nutritious.
- It lowers cholesterol and controls diabetes.
- It is a great source of iron and vegetarian protein.
- Since kala chana is high in fibres, it aids in weight loss.
- helps in maintaining the health of digestive tract.
This Sookha Kala Chana recipe can be enjoyed as a breakfast meal or for lunch along with poori or Paratha, and will keep you satiated and full for hours. Here is a simple recipe to make it.
Step by Step Recipe
Boil the Chana.
Heat ghee in a pan.
Once the ghee is hot, add hing and jeera and let it crackle.
Add green chilli and tomato and fry for a few minutes.
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 channa along with the water in the pan and cook on medium heat till all the water is absorbed and channa are dried.
Sookha Kala Chana
- 1 cup Kala Chana/Black Chickpeas
- 2 tbsp Ghee
- 1/2 tsp Hing
- 1 tsp Jeera
- 2 Green Chilli (Slit into half)
- 1/2 cup Tomato (Chopped, Optional)
- 2 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Amchoor Powder
- 1 tsp Fennel Powder
- Wash the kala chana and soak in enough water for 6-8 hours.
- Drain the water and add the kala chana in a pressure cooker.
- Add 2 cups of water and 1 tsp salt in the pressure cooker and cook the chana till done.
- Remove the pressure cooker from heat and let the pressure release.
- Heat ghee in a pan.
- Once the ghee is hot, add hing and jeera and let it crackle.
- Add green chilli and tomato and fry for a few minutes.
- 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 channa along with the water in the pan and cook on medium heat till all the water is absorbed and channa are dried.
- Garnish with fresh coriander.
- Serve hot with sooji ka halwa and poori or aloo sabzi.