Description
Kala Chana or Dry Indian Spiced black chickpeas is a simple, delicious, no-onion no-garlic recipe. It is especially made for Ashtami Prasad during the festival of Navratri along with Poori and Halwa. This is a high protein recipe, fully vegetarian & gluten-free!
Scale
Ingredients
- 1 cup kala chana (black chickpeas)
- 2 tablespoons ghee or oil
- Salt to taste
- 1 teaspoon cumin seeds
- 2–3 green chilies slit
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ tablespoon chaat masala
- 1 tablespoon fresh coriander powder
- 1 teaspoon garam masala powder
- Fresh coriander leaves for garnish
Instructions
- Wash the black chickpeas well in cold water for 2-3 times till water runs out clear.
- Soak them overnight or for at least 6 to 8 hours in enough water around 3 cups.
- After that drain the water and transfer the chickpeas to a pressure cooker.
- Add 3 cups of water along with ½ teaspoon salt.
- Combine well and cover the lid.
- Then cook for 5 to 6 whistles on medium flame or until tender and then turn off the heat.
- Once the pressure is released, open the lid and check the chickpeas cooked.
- Now separate the water and the boiled chickpeas. Keep aside.
- Heat ghee in a pan, add the jeera seeds.
- Once the cumin seeds crackle, add the slit green chillies and fry for a minute on low flame. (Make sure the green chillies don’t burn.
- Then add the spices turmeric powder, coriander powder, red chilli powder, garam masala, chaat masala and salt to taste.
- Add the boiled chickpeas to the pan and mix well until the spices coat the chana well.
- Add a little bit of remaining chana water and cook for 4-5 minutes on low flame till the water is absorbed.
- Turn off the heat and garnish with some green coriander leaves.
- Kale chane is ready to serve.
- Serve hot with poori, aloo ki sabji and pickle.
Notes
- It is important to soak the black chickpeas. It helps to cook the chana faster and also makes them easy to digest.
- Check if the chickpeas are cooked by pressing them between your thumb and finger, it should mash easily. If you feel that chickpeas are not cooked completely then cook for 2 – 3 whistles more.
- To make it vegan, use oil instead of ghee.
- Carefully, add the salt as we have already added salt while boiling the chickpeas.
- You may adjust the spices according to your taste bud.
- Category: Breakfast
- Cuisine: Indian
Keywords: Sookhe Kale Chane, Kala Chana Navratri Prasad Recipe, No-Onion No-Garlic Kala Chana Recipe, Dry Chickpeas Curry