Sookhe Kale Chane | Dry Kale Chane

Sookhe Kale Chane (सूखे काले चने) or dry black chickpea is a simple and spicy recipe prepared with boiled kala chana. This is a vegan, gluten free and no onion no garlic recipe too. Generally it is cooked for ‘Navami Puja’ as a prasad on the last day of Navratri. This is a quick recipe and very common in India. It can be served either accompaniment or Main course.

Kala chana is a healthy addition to your diet. Its nutrition value is different than kabuli chana (white chickpeas). Being high in protein and fiber, Kala Chana is a good option for those aspiring weight losses. It is naturally low in fat, high in dietary fiber and rich in vitamins and minerals. It has high protein content. For vegetarians it is a good source to get protein. Kale chane also have low glycemic index. Kala chana is used in a wide variety of curries, salad and soups. Try Sprouted Kala Chana Salad recipe.

In this recipe Boiled kala chana is sautéed with basic spices. This dish has minimal ingredients. It should be soaked for overnight. Kala chana does not get mushy when boiled and takes longer to cook through. Once you have boiled kala chana, it will not take too much time to cook. Only Sautee process has left. It is usually dry but you can add some water to give a medium-thick consistency.

Sookhe Kale Chane can be paired with roti, poori or paratha.  It can be used as a chaat or salad. It is usually take as Ashtami or Navami Prasad along with Pooris and Halwa during Navratri.

Course: Main Course

Cuisine: Indian

Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 4

Ingredients:

1 Cup Kale Chane (Black Chickpeas)
2 Tablespoons Oil
1 Teaspoon Cumin Seeds (Jeera)
1 Pinch of Asafoetida (Heeng)
2 Green Chillies finely chopped
1 Tablespoon Adrak (Ginger)
1/2 Teaspoon Turmeric Powder (Haldi)
1/2 Teaspoon Red Chilli Powder
1/2 Teaspoon Coriander Powder (Dhania Powder)
1/2 Tablespoon Garam Masala
1/2 Teaspoon Amchoor Powder
Salt to taste
Chopped coriander for garnish

Instructions:

Wash the kala chana with water till runs clear. Add enough water and soak for at least 8 hours or overnight.

Next day drain the water and transfer the chana into a pressure cooker. Add 1 cup of water and salt.
Close the lid and boil for 20-25 minutes till the chana is cooked completely.
Let the pressure release naturally. Chana should be cooked and soft. Mash half of the chana with the help of ladle.

Heat the oil in a pan on medium heat. Once hot add cumin seeds and heeng.

Let them crackle. Then add green chilli and ginger. Saute for a second.

Add turmeric powder and boiled chana with its water. If it has too much water, drain some water.

Add coriander powder, red chilli powder, amchur powder and garam masala. Mix well.
Let it cook till the water is absorbed and all masala is coated well.

Garnish with chopped coriander and serve with roti or paratha.

Tips:

• If you are making for kids and kanya pujan, skip green chillies and reduce red chilli powder.
• You can add chopped tomato or puree.
• You can add chana masala to make it more flavorful.