Sookha Kala Chana

Course: Main Course

Cuisine: Indian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 86kcal

Author: Neha Mathur

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.

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Ingredients

1 cup Kala Chana/Black Chickpeas
2 tablespoon Ghee
½ teaspoon Hing
1 teaspoon Cumin Seeds
2 teaspoon Coriander Powder
2 teaspoon Kashmiri Red Chilli Powder
½ teaspoon Turmeric Powder
1 teaspoon Amchoor Powder
1 teaspoon Fennel Powder

Instructions

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 teaspoon salt to the pressure cooker and cook the chana till done. I cooked for one whistle on high heat. Then simmered the heat to low and cooked for 15 minutes.
Remove the pressure cooker from heat and let the pressure release.
Heat ghee in a pan.
Once the ghee is hot, add hing and cumin seeds and let it crackle.
Simmer the heat and add coriander powder, red chili powder, turmeric powder, dry mango powder, and fennel powder and fry for a few seconds.
Add chana along with the water in the pan and cook on medium heat till all the water is absorbed and chana are dried.
Garnish with fresh coriander.
Serve hot with sooji ka halwa and poori or aloo sabzi.

Notes

You can also add some chopped green chillies and chopped tomatoes in this recipe.

Nutrition