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Sukhe kale chane
Dry black chickpeas
Sukhe kale chane (सूखे काले चने): dry-spiced black chickpeas with amchur and cumin, made for Ashtami prasad
On Ashtami, the eighth day of Navratri, homes in Delhi, Punjab and Uttar Pradesh invite young girls for kanjak puja and feed them puri, sooji halwa and these dry black chickpeas, cooked without onion or garlic. The kala chana are boiled until tender and then tossed in a hot, dry masala of cumin, coriander, amchur and green chilli until every chickpea is coated and the edges catch slightly. Outside festivals they make a protein-rich side or a snack with a squeeze of lemon. A portion is about 240 kcal. Soak the chickpeas overnight first. The common mistake is undercooking them: black chickpeas need longer than white, and should squash easily between two fingers. Chef's tip: keep 3 tablespoons of the cooking water and add it with the spices; it helps the masala cling to each chickpea.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 7 oz black chickpeas (kala chana)soaked overnight, drained
- 3 cups water
- 1 tsp salt
- 1 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 pinch asafoetidagluten-free
- ¾ in fresh gingerfinely chopped
- 2 green chilliesfinely chopped
- 2 tsp ground coriander
- ½ tsp Kashmiri chilli powder
- 1 ½ tsp amchur (dried mango powder)
- ½ tsp garam masala
- ⅓ oz fresh corianderchopped
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Method
0/5 doneStep 1: Pressure-cook 7 oz black chickpeas (kala chana) with 3 cups water and half the ½ tsp salt for 6–7 whistles (about 25 minutes) and let the pressure drop naturally, or simmer covered for about 1 hour. They are ready when one squashes easily between your fingers. Drain, keeping 3 tablespoons of the water.
25 minStep 2: Heat 1 tbsp sunflower oil in a wide pan over a medium heat. Add 1 tsp cumin seeds; when it sizzles, add 1 pinch asafoetida, ¾ in fresh ginger and 2 green chillies and stir for 30 seconds.
1 minStep 3: Add 2 tsp ground coriander and ½ tsp Kashmiri chilli powder with the reserved cooking water and stir for 30 seconds, so the spices cook without burning.
1 minStep 4: Tip in the chickpeas with the rest of the ½ tsp salt and toss on a medium-high heat for 5–6 minutes, until the liquid has gone and the chickpeas look dry and coated, with a few catching at the edges.
6 minStep 5: Sprinkle over 1 ½ tsp amchur (dried mango powder) and ½ tsp garam masala, toss for 1 minute more, then scatter with ⅓ oz fresh coriander. Serve warm with puri and halwa, or on its own as a snack.
1 min
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 12 g
- Carbs
- 36 g
- Fat
- 5 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sukhe kale chane take?
- About 45 minutes in total: 5 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of black chickpeas (kala chana)?
- Cannellini or butter beans, same amount.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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