Sukha Kala Chana is a nutritious and flavorful Indian dish. This dish is particularly enjoyed during festivals like Navratri, where it is prepared as a part of the traditional meal served with poori. This recipe has no onion, no garlic, just warm spices to add the flavor.
Why You Should Try Sukha Kala Chana?
If you’re on the lookout for a high-protein, vegetarian dish, Sukha Kala Chana fits the bill. Black chickpeas (kala chana) are rich in iron, protein, and fiber, making this recipe a power-packed addition to your diet.
It’s also gluten-free and can be vegan if you use oil instead of ghee, catering to various dietary preferences. The simplicity of the ingredients, combined with flavorful Indian spices, transforms kala chana into a delicious and hearty dish.
Health Benefits of Kala Chana
Rich in Protein: Great for vegetarians and vegans looking to meet their daily protein needs.
High in Fiber: Helps in digestion and keeps you full for longer, which is perfect if you are on a weight management plan.
Iron and Folate: Provides a good source of iron, especially beneficial for those with anemia or during pregnancy.
Ingredients you need for Sukha Kala Chana
Kala Chana - Kala Chana is black chickpea. You need to soak the dried kala chana for few hours in boiling hot water or overnight in regular temperature water. It's important to hydrate the chana so it boiled faster when pressure cooked.
Ginger and Chili Paste - This is a no-onion-no-garlic recipe, and I use just ginger with fresh green chili for the heat and aroma.
Spices - Cumin Seeds, green cardamoms, bay leaves, cinnamon stick, clove and asafoetida. These whole spices will kick-start the flavor profile of the dish.
Spice paste : Since there is no onion or tomatoes used, I make a spice paste with the ground spices and water, so the spices can cook without getting burnt in hot oil. The spice paste is made with turmeric, chili powder, cumin powder and coriander powder, mixed with little water.
Dry mango powder or fresh lemon juice - Kala Chana with all the spices creates a lovely earthy flavor to the dish. A little tang at the end really helps to balance it out. So either use dry mango powder or fresh lemon juice at the end.
Steps to prepare Sukha Kala Chana
1- Soak the black chickpea overnight. If you are short of time, soak it with hot water and cover the bowl. This will fasten the process of hydrating the chickpeas.
2- Boil the soaked chana with enough water and salt. It will need 7 to 8 whistle in medium heat. And then let the steam release on its own before you open the lid.
If you are using an electric pressure cooker, then let it pressure-cook for 40 minutes, and then let it release the steam on its own before you open the lid.
3 - The texture of the chana should be whole but when it's pressed, it shouldn't feel hard.
4- To a heavy bottom pan, heat some oil and then add the whole spices (cumin seeds, green cardamoms, clove, cinnamon stick, bay leaves and asafoetida) Let it sizzle and release the aroma for few seconds.
5- Add the grated ginger and green chili. Sauté for a minute.
6- Take a couple spoons of the boiled chickpea to a bowl and mash it with a spoon. This will add a mild, thick gravy like consistency to the sukha kala chana.
7- Add the mashed chickpea to the pan and sauté it for few seconds.
8- To a glass add the spice powder for the spice paste along with water and whisk to mix.
9- Add the spice paste and stir it around. You have to now cook the spices for at least 5 minutes in medium low heat.
10- Add the boiled chana along with some of the water and cover the pan. Let it simmer for 5 minutes.
11- Once done, remove the pan and let it sauté for some more time until all the moisture is almost gone, and the chickpea is coated in all the spices.
12- Finish it by adding either dry mango powder (amchur) or fresh lemon juice.
Enjoy kala chana with puffed poori!
Tips for the Best Sukha Kala Chana
Soaking Time: Soaking the kala chana overnight is crucial as it helps them cook faster and also improves digestion.
Spice Level: Adjust the green chilies and red chili powder based on your spice tolerance. For a milder version, you can reduce or skip them.
Serving Suggestions
Sukha Kala Chana can be served as:
- A snack or side dish during religious fasting periods, especially Navratri.
- A healthy, high-protein addition to your daily meals.
- Paired with puris, roti, or even as a filling in wraps and sandwiches.
- Added to salads for a protein boost.
FAQs
Kala chana, or black chickpeas, are smaller and have a darker brown skin compared to the lighter, larger chickpeas (also known as garbanzo beans). They have a denser texture and a nuttier taste. Sukha Kala Chana is a dry preparation, while other chana dishes like Chana Masala involve a curry or gravy.
Yes, Sukha Kala Chana is very nutritious. Black chickpeas are rich in protein, fiber, and essential nutrients like iron, making them an excellent option for vegetarians and vegans. They are also low in fat and provide a good source of energy.
Once soaked, kala chana takes about 15-20 minutes to cook in a stove top pressure cooker. If you’re using an electric pot, it may take 40-45 minutes or longer. Always check if the chana is soft and fully cooked before proceeding with the recipe.
Yes, Sukha Kala Chana is an excellent option for those on a weight-loss diet. It’s low in calories, rich in protein and fiber, which keeps you full for longer, preventing overeating.
Here are other variations you may like
Sukha Kala Chana is not just a simple recipe; it’s a nutritious dish that connects with Indian tradition and health. Whether you're looking for a quick snack or a festive dish, kala chana provides both flavor and sustenance.
Rich in protein and packed with spices, this easy-to-make recipe is a must-try for anyone who loves wholesome, flavorful Indian food.
Sukha Kala Chana
Ingredients
- 1 cup Black chickpea
- 1 Inch Fresh ginger
- 2 Green Chili
- 1 teaspoon Asafoetida
- Salt to taste
- 1 tablespoon Dry mango powder
Whole Spices
- 1 teaspoon Cumin seeds
- 3 Green cardamoms
- 1 Bay leaf
- ½ teaspoon Clove
- 1 inch Cinnamon bark
Spice Paste
- ½ teaspoon Turmeric powder
- 1 teaspoon Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
Instructions
- Soak the kala chana with enough water overnight.
- Pressure-cook the soaked chana until it's soft but holds shape. If you are using a stove top Indian style pressure cooker, then allow 7 to 8 whistle at medium low heat and then leave it aside for the steam to release on its own. If you are using an electric pressure cooker, let it pressure-cook for 40 to 45 minutes. Once done, let it release steam on its own before you open the lid.
- Once it's cooled down, take a couple spoons of the boiled chana to a bowl and smash it with the back of a spoon. Keep it aside to be used later.
- For the spice paste, add all the spice powder to a bowl and add 2 tablespoon water. Mix and leave aside to be used later.
- In a heavy bottom skillet or pan, pour oil and once it's hot add the whole spices mentioned above along with asafoetida. Stir it around for 30 seconds. Add the grated ginger and chopped green chili. Stir and let it sizzle for 30 minutes.
- Add the smashed chickpea along with the spice paste, stir it around and let the spice cook for 5 minutes. Keep the heat medium low and stir in between.
- Pour the boiled chickpea along with ½ cup of the chickpea water. Stir it around and cover the pan with a lid. Let it simmer in medium low heat for 5 minutes.
- Remove the lid and stir it around to cook until all the water is absorbed, and the chickpeas are coated with spices. Taste for salt and add more if needed.
- Finally, add either dry mango powder or lemon juice and sauté for 1 minute.
- I like to garnish with sliced ginger, but that's optional.
- Enjoy warm with poori or your choice of bread.
