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Sukhe Kale Chane
Binjal Pandya

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 sauteed 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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 -4
Course: Main
Cuisine: Indian
Ingredients Method Notes

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, add½ 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 saute
    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.