lunch · navratri · festive · no-onion-no-garlic · kala-chana · chickpeas · dry-curry · protein
Sukha Kala Chana
Sukha kala chana is a dry black chickpea dish made with chickpeas soaked for 6 to 8 hours and pressure-cooked until tender. The powdered spices are mixed into a paste with a little water first, which helps them cook evenly and release oil in the pan. The boiled chana is then tossed in with amchur and garam masala and simmered briefly. Garnish with fresh coriander and serve hot.
Cook along · 8 steps
Method
- 1
Wash and soak the black chickpeas in plenty of water for 6–8 hours or overnight. Drain and pressure cook with 3 cups water and a little salt for 4–5 whistles. Let the pressure release naturally.
- 2
In a small bowl, mix turmeric powder, coriander powder, cumin powder, and red chili powder with 2 tbsp water to make a smooth spice paste.
- 3
Heat ghee or oil in a pan over medium-low heat. Add cumin seeds and let them splutter.
- 4
Add hing, green chilies, and grated ginger. Sauté for a few seconds, then add the prepared spice paste.
- 5
Sauté the spices for 1–2 minutes, until the oil begins to separate.
- 6
Add the boiled black chickpeas, drained of excess water, and mix well to coat them evenly with the spices.
- 7
Add amchur powder, garam masala, and additional salt if needed. Cover and simmer on low heat for 3–5 minutes, allowing the chana to absorb the flavors.
- 8
Turn off the heat, garnish with chopped fresh coriander, and serve hot.
More lunch recipes
Plastic Chutney (Bengali Papaya Chutney)
Begun Basanti (Brinjal in Mustard Yogurt Gravy)
