Sookha Kala chana is a dry slightly spiced curry made with black chickpeas. It is an easy dry curry, it is popular in Punjab, India. To this make this curry recipe, only a few ingredients are added but still, it tastes delicious. It is very easy to make and even beginners can make this curry. If you want it spicier then you can add more spices. To make this curry, you can soak the black chickpeas overnight in enough water. You can use the water used for soaking chickpeas while cooking the chickpeas as it is healthy.
Sookha Kala chana can be served with bread, pooris, chapatis, and parathas but it goes very well with pooris than others. You can also pack it in tiffin box with some pooris as it will not get spoiled. During your busy weekdays, you can easily make this curry.
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Sookha Kala Chana Recipe | How to make Sookha Kala Chana
Sookha Kala chana is a dry slightly spiced curry made with black chickpeas.
8 hours 20 minutes
Rinse the black chickpeas or kala chana in water for few times and then soak the chickpeas in water for about 7 to 8 hours or overnight.
Strain the soaked water and keep aside, Keep the chickpeas also aside.
Add the mustard oil in a pressure cooker and allow it to smoke, then add cumin seeds and fry until splutter.
Next, add the black chickpeas and saute for a minute.
Next, add the spices, turmeric powder, Kashmiri red chili powder, garam masala powder, and salt. Saute the mixture for 1 or 2 minutes, stir often. If required you can increase the quantity of spices.
Next, add 1.5 cups of water stock and stir well. Cover the pressure cooker with a lid and cook for 15 to 18 whistles.
Once done, check the chana. If they are cooked but there is some water then simmer until the water dries.
Serve the sookha kala chana garnishing with coriander leaves with pooris and sooji halwa.