Sukha Kala Chana
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.
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.
Nutrition
Calories: 181kcalCarbohydrates: 31gProtein: 8gFat: 3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 103mgPotassium: 426mgFiber: 4gSugar: 1gVitamin A: 303IUVitamin C: 5mgCalcium: 117mgIron: 3mg