Sookhe Kale Chane (Dry Black Chickpeas)

Sookha Kala Chana is a delicious traditional Indian dish made with black chickpeas, ginger, green chillies and few aromatic spices. It has no onion, no garlic and can be enjoyed with poori, paratha or any flatbread.

Typically most Indian gravy or curry dishes are onion-tomato based but these dry kala chana are different from them as it has no-gravy and gets all the flavour from the use of fragrant spices like coriander powder, cumin and garam masala etc.

Sookhe kale chane are especially make on Ashtami (8th day of Navratri festival) as prasad offering with poori & sooji halwa. They can be served as side dish or added to salads for boost of protein.

They are easy to make, high in protein, vegan, vegetarian & gluten free. You can even smash these cooked black chickpeas (with back of spoon) & add over butter toasts for breakfast or blend coarsely to make kebab with them.

Kala Chana vs Kabuli Chana:

People who are new to Indian cooking can often get confused between kala chana, kabuli chana or chana dal. So here is a brief difference:

Kabuli chana is a white chickpeas variety, also known as garbanzo beans or chhole and used in recipes like chana masala curry. Kala chana is smaller than white chickpeas and brownish in colour, hence referred as black chickpeas or brown chickpeas. Chana Dal is a hulled & split form of kala chana and yellow in colour (as you can see in this chana dal chutney).

Soaking Kala Chana:

One of the important steps of this recipe is ‘soaking‘ kala chana for 6 to 8 hours. Soaking helps in reducing cooking time, makes the chana easy to digest and also reduces the anti-nutritent “phytic acid”, improving the nutrient absorption.

If you can plan in advance, soak the kala chana a night before. Always discard the water in which they are soaked.

Apart from the spices, ginger & green chilli are added to sukha kala chana for flavour & spiciness. You can use fresh ginger or use store bought ginger paste. To reduce the spiciness from green chillies, halve them vertically and then remove the seeds using the tip of knife.

• Prep Time: 5 minutes
• Cook Time: 35 minutes

Directions:

Step 1:
Wash & rinse the kala chana well. Add 3-4 cups of water to it and let it soak for 6-8 hrs (or overnight).

Step 2:
Discard the water in which chana was soaked. Add soaked kala chana to a pressure cooker along with 4 cups of fresh water and 1 tsp salt. Pressure cook for 2-3 whistles and then simmer for 30 minutes.

Step 3:
Let the pressure release naturally from cooker. Open the lid & check if chana has cooked completely by pressing between your finger & thumb. It should be tender. If you find resistance cook for more time. Drain the kala chana while saving the water (in which it was boiled) in a separate bowl. We will use it later.

Step 4:
Heat ghee or oil in a pan or kadhai. Add cumin seeds (jeera) and asafoetida (hing). Saute till seeds begin to crackle.

Step 5:
Lower the flame and add green chillies, ginger, coriander powder, red chilli powder and cumin powder (If you wish you can also add 1/4 tsp turmeric powder). Cook for another 10-15 seconds while mixing continuously till spices begin to release aroma.

Step 6:
Add boiled chana to these spices along with 1/4 cup water (in which they were boiled). Add garam masala, amchur (dry mango powder), black pepper, salt and mix well.

Step 7:
Let the chana cook till all the water gets evaporated. Taste and adjust salt or spices as per your taste. If you have not used amchur, add lemon juice at this step. Mix well. Garnish with chopped coriander or cilantro before serving. Enjoy with paratha, or poori!!

Tips:

1. The water in which chana was cooked (chickpea stock) is full of nutrients and vitamins. Any leftover stock can be used in soups, gravies, pulao, curries or for kneading the dough.
2. If you wish to add tomatoes, then add 2 tbsp tomato puree while sautéing the spices.
3. You can make a wholesome salad by mixing this dry chana with diced cucumber, onion, tomatoes and lemon juice.

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(P.S: The recipe was originally published on 26th Oct’2015 and has been updated with better recipe & images on 29th Dec’2025.)

If you try this sukhe kala chana recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.

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(3 votes, average: 5.00 out of 5)

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