Sookhe Kale Chane or Dry Black Chickpea Curry is a delicious, spicy and popular dish that forms a part of the North Indian Cuisine. There is no onion and garlic used in the ingredients of this dish and thus it enjoys a virtual monopoly as a dish suited for Navratras and other Indian festivals.
Since there is no chopping or mincing of vegetables onions, tomatoes, ginger, garlic etc so common in majority of Indian dishes, the time involved for preparation of this dish is minimal.
The Dry Kale Chane recipe is a protein rich preparation and is quite good source of dietary iron & folic acid. Kale Chane (Black Chickpea) also have low glycemic index which makes them perfect for a balanced healthy diet. They are also rich in other minerals like sodium, selenium, manganese and some anti-oxidants, which makes them ideal for growing children.
Sookhe Kale Chane recipe can be accompanied by Poori, Steamed Rice or even Paranthas. On the occasion of Navratri, this dish is enjoyed together with puris & Aate ka Halwa, or Sooji ka Halwa. You can also add some chopped onions, tomatoes and lemon juice to make a delicious Salad.
To make Sookhe Kale Chane at home follow the detailed step by step recipe with photos posted below.
Category: Main Course
Nutrition (per serving)
Ingredients For Sookhe Kale Chane Recipe
- 1 Cup Kale Chane (Black Chickpeas)
- 2 Green Chillies finely chopped
- 1 Tablespoon Adrak (Ginger)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Pinch of Asafoetida (Heeng)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Cumin Powder (Jeera Powder)
- 1/2 Teaspoon Coriander Powder (Dhania Powder)
- 1/2 Tablespoon Chana Masala
- 1/2 Teaspoon Dry Mango Powder (Amchur)
- 1 Teaspoon Salt, or to taste
- 2 Tablespoons Oil
Step By Step Instructions for Sookhe Kale Chane Recipe
Wash the Kale Chane (Black chickpeas) and soak them in 3 cups of water overnight (at atleast 8 hours).
Drain the water and transfer the chickpeas into a pressure cooker. Add 1 Cup of water along with Salt & Turmeric Powder.
After the Pressure Cooker gives one whistle, turn the flame to low and cook for 10 more minutes. Let the steam come out and then open the lid of the pressure cooker.
Heat oil in a pressure cooker. When the oil becomes hot, add cumin seeds and fry them. Also add a pinch of Asafoetida (Heeng).
Add finely chopped Green Chillies and Ginger. Sauté for a few seconds.
Then add the boiled chickpeas to the pan and boil.
Add Turmeric Powder, Red Chilli Powder, Cumin Powder, Coriander Powder, Chana Masala and Dry mango Powder (Amchur). Sauté the spices for a few seconds.
Sookhe Kale Chane are ready. Fresh cut Dhaniya (Coriander Leaves) can be used to garnish the dish. Serve it hot with poori, roti, paratha or rice. Or you can add chopped tomatoes, onions and lemon to make a salad.
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