It’s usually made as part of Ashtami Prasad during the festival of Navratri along with deep-fried Pooris and Halwa (sweet semolina pudding). Vegan, gluten-free, and high protein recipe! Hope you enjoy this Sookha Kala Chana recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
If you have soaked and boiled the chickpeas ahead of time, then this recipe is a breeze to make. I love to use the leftovers to make Kala Chana Chaat or add water to give it a little gravy consistency and serve with rice. Sukha or Sookhe means dry since this recipe is usually served dry (no gravy). Sookha Kala Chana is made without any onion, tomato, or garlic since it prepared for auspicious occasion of Ashtami (Kanjak Pooja) during the Navratri festival.
Sharada Navaratri, most observed and celebrated around post-monsoon autumn, September–October timeframe Vasanta Navaratri, the second most celebrated around post winter spring time, March-April
People usually from northern India fast during the first seven days of Navratri and break their fast on Ashtami (8th day of Navratri) by offering prayers to Goddess Durga and doing the Kanjak (Kanya) Pooja. Kanya pooja is a ritual where typically 9 or more young girls called Kanjak are worshiped by washing their feet with water. Dry Kala chana recipe with Poori and Halwa is offered as prasad to the kanjaks along with some gifts. They are also known to be a good source of antioxidants and promote a healthy heart. Most important they are low in fat and inexpensive thus a great addition to your meals like curries, sides, and salads Start by soaking the dry chickpeas overnight (preferably) or for at-least 8 hours in enough water (4 cups or more).
Kala Chana in Pressure Cooker
In a pressure cooker cook the kala chana with 2 cups of water and 1 teaspoon salt for 4-5 whistles on high flame and then lower the flame and let it sit for 30-40 mins. Let the pressure release naturally and then open to check if the black chickpeas are done. Now in a pan heat oil/ghee and once hot add the asafoetida and cumin seeds. Once the cumin seeds splutter add the dry spices -roasted cumin seeds powder, chilli powder, coriander powder, amchur powder, garam masala, salt and pepper. lower the flame to make sure the spices dont burn. Now drain the kale chane and reserve a cup of water. Add them to the pan and mix till the spices coat the chana well. Add some water drained from the chana and let it cook till the water is absorbed. Sookhe kale chane is ready to serve!
Instant Pot Sukha Kala Chana
Using Instant Pot makes this recipe one-pot and hence it is my preferred way to make sookha chana.
Start Instant Pot on saute mode normal. Add oil/ghee and once hot add the asafoetida and cumin seeds. Once the cumin seeds splutter, drain the soaked black chickpeas and add to the pot along with the spices -roasted cumin seeds powder, chilli powder,coriander powder, amchur powder, garam masala, salt and pepper. Add 1 cup of water and mix well. Press cancel, close lid with vent to sealing. Cook on manual or pressure cook or bean/chilli mode for 30 mins. Allow natural release. If there is any water, dry if off by cooking in for few minutes on saute mode. Sookhe kale chane is ready to served!
That’s it, our delicious Sookhe Kale Chane are ready! Enjoy! Happy Kanjak to all Celebrating!!
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