Binjal's VEG Kitchen

unforgettable vegetarian cooking journey

  • Home
  • Recipes
    • Appetizers & Snacks
    • Bread & Baking
    • Chutneys & Pickles
    • Desserts & Sweets
    • Fasting Recipes
    • Fusion International
    • Indian Breads
    • Kitchen Basics
    • Rice Dishes
    • Sabji & Curry
    • Salad & Raita
    • Streetfood & Chaat
    • Soup & Beverages
  • My Gallery
    • Food
    • Random
  • Contact
  • About Me
  • Disclosure

Sukhe Kale Chane

Sukhe Kale Chane

Sukhe Kale Chane
Sukhe Kale Chane, also known as Dry Black Chickpeas, is a popular North Indian dish made with boiled black chickpeas that are spiced and sautéed to perfection. It’s a simple yet hearty dish that is often prepared during festivals, especially Navratri, as it is considered a staple during the fasting period. The dish is rich in protein, fiber, and essential nutrients, making it an excellent option for those looking to add more plant-based proteins to their diet. Sukhe Kale Chane can be enjoyed as a side dish, a healthy snack, or even a light meal on its own.
To make Sukhe Kale Chane, the black chickpeas are first soaked overnight, which helps in reducing their cooking time and enhances their digestibility. The soaked chickpeas are then pressure-cooked until tender. A delicious tempering of cumin seeds, green chilies, ginger, and aromatic spices such as coriander powder, cumin powder, garam masala, and amchur (dry mango powder) is prepared. The boiled chickpeas are added to this tempering and sautéed until they absorb all the flavors. This process gives the chickpeas a delightful, dry texture that is packed with robust flavors.
The beauty of Sukhe Kale Chane lies in its simplicity and the earthy flavors that come from minimal ingredients. It’s a versatile dish that you can adjust to your taste; you can make it spicier by adding red chili powder or enhance its tanginess with a squeeze of fresh lemon juice at the end. Sukhe Kale Chane also pairs wonderfully with poori or paratha, making it a favorite choice for a wholesome, festive meal.
Sukhe Kale Chane
One of the reasons Sukhe Kale Chane is widely enjoyed is because of its health benefits. Black chickpeas are a great source of plant-based protein, iron, and dietary fiber, which helps in maintaining energy levels and aids digestion. It’s an excellent choice for those following a vegetarian or vegan diet. Whether you’re looking to serve something nutritious during Navratri or simply want to include a wholesome dish in your meal plan, Sukhe Kale Chane is a wonderful addition to any menu.
Sukhe Kale Chane

Ingredients
• 1 cup Soaked Black Chickpeas/Kala Chana for Overnight
• Salt
• 2-3 tbsp Oil
• Pinch of Asafetida/Hing
• 2-3 Green Chilies Chopped
• 1 tsp Grated or Finely Chopped Ginger
• 1 tsp Tamarind Pulp or Amchoor Powder
• Chopped Coriander Leaves

Spice Mix
• 1 tbsp Coriander Powder
• ½ tsp Cumin Powder
• ½ tsp Garam Masala
• ½ tsp Chana Masala
• ½ tsp Red Chili Powder
• ½ tsp Turmeric Powder

Method:
1. Cook the Black Chickpeas: Drain the soaked black chickpeas and rinse them. Add them to a pressure cooker with enough water and salt. Pressure cook for 4-5 whistles until the chickpeas are tender but not mushy. Drain any excess water and set the chickpeas aside.
2. Spice Mix: In a small bowl add coriander powder, cumin powder, garam masala, chana masala, red chili powder and turmeric, add ½ cup water mix with spoon and keep aside.
3. Prepare the Tempering: Heat oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the hing, grated ginger and green chilies, and sauté for a minute until the ginger is fragrant.
4. Now add prepared spice mix into the tempering and keep stirring for a minute.
5. Combine and Cook: Add the boiled black chickpeas to the pan and mix well, mash few chanas with spoon, and mix ensuring that the chickpeas are evenly coated with the spices.
6. Now add tamarind water or amchoor powder and salt as per taste and mix well.
7. Cover and cook for 5 minutes on low flame, stirring occasionally, until the chickpeas are well seasoned.
8. Garnish and Serve: Turn off the heat and garnish the Sukhe Kale Chane with freshly chopped coriander leaves. Serve hot with Halwa puri on the side and enjoy.
Sukhe Kale Chane

Tips:
• Soak the black chickpeas overnight, or at least for 8 hours, to reduce cooking time and enhance their texture.
• If you don’t have a pressure cooker, you can boil the chickpeas on the stovetop, but this will take around 45-60 minutes. Make sure they’re soft enough to bite into but not overcooked.
• Feel free to adjust the green chilies and garam masala to your preferred spice level.
• Tamarind or Amchur powder adds a lovely tang to the dish, but you can also use a squeeze of lemon juice if you don’t have it on hand.
• During Navratri, Sukhe Kale Chane is often paired with halwa and poori for a complete meal. You can also serve it with paratha or chapati for a wholesome meal any day of the week.

Sukhe Kale Chane
 
Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
Sukhe Kale Chane, also known as Dry Black Chickpeas, is a popular North Indian dish made with boiled black chickpeas that are spiced and sautéed to perfection. It’s a simple yet hearty dish that is often prepared during festivals, especially Navratri, as it is considered a staple during the fasting period. The dish is rich in protein, fiber, and essential nutrients, making it an excellent option for those looking to add more plant-based proteins to their diet. Sukhe Kale Chane can be enjoyed as a side dish, a healthy snack, or even a light meal on its own.
Author: Binjal Pandya
Recipe type: Main
Cuisine: Indian
Serves: 3-4
Ingredients
  • 1 cup Soaked Black Chickpeas/Kala Chana for Overnight
  • Salt
  • 2-3 tbsp Oil
  • Pinch of Asafetida/Hing
  • 2-3 Green Chilies Chopped
  • 1 tsp Grated or Finely Chopped Ginger
  • 1 tsp Tamarind Pulp or Amchoor Powder
  • Chopped Coriander Leaves
  • Spice Mix
  • 1 tbsp Coriander Powder
  • ½ tsp Cumin Powder
  • ½ tsp Garam Masala
  • ½ tsp Chana Masala
  • ½ tsp Red Chili Powder
  • ½ tsp Turmeric Powder
Instructions
  1. Cook the Black Chickpeas: Drain the soaked black chickpeas and rinse them. Add them to a pressure cooker with enough water and salt. Pressure cook for 4-5 whistles until the chickpeas are tender but not mushy. Drain any excess water and set the chickpeas aside.
  2. Spice Mix: In a small bowl add coriander powder, cumin powder, garam masala, chana masala, red chili powder and turmeric, add ½ cup water mix with spoon and keep aside.
  3. Prepare the Tempering: Heat oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the hing, grated ginger and green chilies, and sauté for a minute until the ginger is fragrant.
  4. Now add prepared spice mix into the tempering and keep stirring for a minute.
  5. Combine and Cook: Add the boiled black chickpeas to the pan and mix well, mash few chanas with spoon, and mix ensuring that the chickpeas are evenly coated with the spices.
  6. Now add tamarind water or amchoor powder and salt as per taste and mix well.
  7. Cover and cook for 5 minutes on low flame, stirring occasionally, until the chickpeas are well seasoned.
  8. Garnish and Serve: Turn off the heat and garnish the Sukhe Kale Chane with freshly chopped coriander leaves. Serve hot with Halwa puri on the side and enjoy.
Notes
Soak the black chickpeas overnight, or at least for 8 hours, to reduce cooking time and enhance their texture.
If you don’t have a pressure cooker, you can boil the chickpeas on the stovetop, but this will take around 45-60 minutes. Make sure they’re soft enough to bite into but not overcooked.
Feel free to adjust the green chilies and garam masala to your preferred spice level.
Tamarind or Amchur powder adds a lovely tang to the dish, but you can also use a squeeze of lemon juice if you don’t have it on hand.
During Navratri, Sukhe Kale Chane is often paired with halwa and poori for a complete meal. You can also serve it with paratha or chapati for a wholesome meal any day of the week.
3.5.3251

This simple yet flavorful dish is perfect for any occasion, especially festive times, and can be easily adjusted to suit your taste preferences. Enjoy the rich, earthy flavors of Sukhe Kale Chane as a nutritious and satisfying addition to your menu!
Sukhe Kale Chane

Sukhe Kale Chane was last modified: October 10th, 2024 by Binjal's VEG Kitchen

Like this:

Like Loading...
10/10/2024   Binjal's VEG Kitchen
  Quick Recipes, Sabji & Curry     breakfast, curry, easy, eggless, festive, gluten free, healthy, indian, kids friendly, lentil, low fat, no onilon no garlic, one pot, quick, sabji, side dish, vegan
  • Farali Rajgira Sukhdi
  • Atte Ka Halwa
Binjal's VEG Kitchen

binjalsvegkitchen

Cheesy Garlic Pull Apart Bread is loaded with chee Cheesy Garlic Pull Apart Bread is loaded with cheese, garlic, herb and butter. Cheesy Garlic Pull Apart Bread is really amazing, delicious, rich in the flavors, which you can’t stop eating! This is under 30 minutes snack. It is great treat not only for kids but also for everyone, across all ages.
.
.
Recipe on my blog!
.
Sukhadi also Golpapadi or Gudpapdi or Godpapdi. It Sukhadi also Golpapadi or Gudpapdi or Godpapdi. It can be done in less than an hour without special preparation so for this sweet you only needs 3 main ingredients. I love this sweet from childhood and it’s one of my favorite anytime sweet snack. It is one of the traditional Gujarati sweet and in Maharashtra and Madhya Pradesh they called Gudpapdi or Godpapdi.
.
Recipe on my blog!
.
.
Mirchi Cha Thecha! Green Chili Thecha with Peanut Mirchi Cha Thecha!
Green Chili Thecha with Peanut is a vibrant and fiery Maharashtrian condiment that combines the heat of green chilies with the nuttiness of roasted peanuts. This zesty and flavorful accompaniment adds a punch of spice to your meals and brings a burst of excitement to your taste buds. Whether you’re a fan of spicy dips or looking for an extra kick to elevate your dishes, this Green Chili Thecha with Peanut recipe is sure to satisfy your cravings.
.
.
Chocolate Fig Tart made with dark chocolate, fresh Chocolate Fig Tart made with dark chocolate, fresh figs and topped with sea salt. Chocolate tart, also known as chocolate cream pie with figs, is a dessert consisting of dark chocolate, cream, butter, and sugar, beaten together, poured into a crisp, sweetened pastry shell. It is considered a form of custard tart because it includes a creamy luscious filling and topped with fresh sweet figs.
.
Recipe on the blog!
Link in my profile!
.
Follow on Instagram

Tags

appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

‹ › ×
    Copyright © 2015-2022 Binjal’s VEG Kitchen, Powered by Binjal’s VEG Kitchen Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
     

    Loading Comments...
     

      %d