Sukhe Kale Chane

Sukhe Kale Chane is a delicious Indian dry black chana (black chickpeas) recipe made with a few simple spices, tamarind pulp, and jaggery. We specially prepare this black chana for Ashtmi Prasad on the eighth day of Navratri.

5 from 1 vote

Print Pin

Course: Main Course

Cuisine: Gujarati, Indian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Beans and Lentils, Dry Sabzi, Navratri Recipes

Prep Time: 10

Cook Time: 25

Soaking Time: 8

Total Time: 35

Servings: Servings

Calories: 197kcal

Author: Aayushi Patel

Ingredients

To Boil The Chickpeas

1 Cup Black Chickpeas kala chana
1.5 Cups Water
1 Teaspoon Salt

For Making The Masala

½ Inch Ginger
1 Thai Green Chili
1 ball Tamarind Small or 1 teaspoon of Tamarind Paste
½ Cups Water
½ Tablespoon Kashmiri Red Chili Powder
1 Tablespoon Coriander Powder
1 Teaspoon Cumin Powder
½ Teaspoon Turmeric
½ Teaspoon Garam Masala
3-4 Tablespoons Water
½ Teaspoon Cumin Seeds
1 Teaspoon Salt
1 Tablespoon Jaggery
1 Cup Water You can also use boiled chickpea water.

Get Recipe Ingredients

Instructions

Soak and Cook the Kala Chana

Soak 1 cup of dried chickpeas in hot or warm water overnight or at least 7-8 hours.
Drain the water and add the chickpeas to the metal insert of the instant pot. Add 1 teaspoon salt and 1.5 cups of water.
Close the instant pot lid and manually pressure cook on high for 30 minutes.
Do a quick pressure release 5 minutes after the chana are boiled.
Drain the water of the boiled chickpeas and store the water to use it in making rotis or rice, as it has a lot of nutrients and protein.

Prep The Ingredients

Add 1 small ball of dried seedless tamarind to a bowl and pour half a cup of hot water. Let it sit for 10 minutes, and then extract the pulp of tamarind.
Alternatively, use 1 teaspoon of tamarind paste.
In a bowl mix ½ tablespoon Kashmiri Red Chili Powder (use less chili powder if it is spicy), 1 Tablespoon Coriander Powder, ½ teaspoon Turmeric, 1 Teaspoon Cumin Powder, ½ teaspoon Garam Masala. Now add 3-4 tablespoons water and mix well to make a slurry.
Also, pound together ½ inch ginger and 1 Thai green chili in a mortar pastel. Keep it aside.

Make the Sukha Chana Masala

In a heavy bottom pot, add 1 tablespoon of Mustard oil. You can also use peanut oil. Let it heat up.
Then add cumin seeds and let them splutter. Add ginger-green chili paste and saute for 10-15 seconds.
Lower the flame and add the slurry made with spices. Mix well. Cook for a minute or until you see it bubbling.
Add drained black chana, along with 1 teaspoon salt and 1 tablespoon Jaggery. Mix well again.
You can now either add the stock or water to the recipe slowly white sauteing. Add about 1.5 cups of water/ stock. Adding the stock gives this recipe a dark brown color.
Let it cook on medium flame until the water is absorbed and the chana is coated with all the spices.
Garnish with freshly chopped cilantro and serve.

Notes

Make sure to use a medium-sized dried black chana recipe. Using too small or too big a variety doesn't always give the same result.

You can add whole spices like a cinnamon stick and bay leaf when you temper the recipe.

Pressure cook the chickpeas until soft. I pressure cook them in the Instant pot on high pressure for 30 minutes. If you are using a pressure cooker, cook for 7-8 whistles on low heat.

You will have to adjust the quantity of tamarind in the recipe, as it can make the kala chana too tangy. I also like to add jaggery to balance the flavors.

Nutrition