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–+ servings

Sukhe Kala Chana

Sapana Behl
Black chickpeas dry curry cooked in a variety of different spices. This is a no onion no garlic recipe and taste just amazing with poori.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Lunch, Side Dish
Cuisine Indian
Servings 4 People

Ingredients
  

  • 200 gm black chickpea kala chana
  • 6-8 cups water
  • ½ pinch asafetida
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried fenugreek leaves

Spices

  • 1 teaspoon coriander powder
  • 1 teaspoon red chilly flakes
  • 1 teaspoon deggi mirch
  • 1 teaspoon turmeric powder
  • 2 teaspoon dried mango powder
  • Salt to taste
  • 1 teaspoon garam masala
  • 2 tablespoon vegetable oil

Instructions
 

  • Wash and soak black chickpea in 8 cups of water for 6 hours or overnight.Cook for 6 whistles with a teaspoon of salt and water.Remove from heat and set aside.
  • Heat oil in a wok, add asafetida , cumin seeds, and dried fenugreek leaves. Sauté for 1 minute.Keep low heat.
  • Add all spices and salt on the side of the wok and quickly mix them in oil, quickly switch off the heat.
  • Add boiled chickpeas along with remaining water, cook for 15 -20 minutes on low heat till all water evaporates and spices and salt mixed with chickpeas.
  • Remove from heat, serve hot with Poori, and halwa.

Notes

Soak the black chickpeas overnight before cooking or at least 6-8 hours.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!