Sookhe Kale Chane Recipe | Dry Black Chickpeas Curry

Sookhe Kale Chane or Dry Black Chickpea Curry is a delicious, spicy and popular dish that forms a part of the North Indian Cuisine. It is made by roasted boiled black chickpeas in Indian spices.

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.

Rich in nutrition

The dry kale chane recipe is a protein rich preparation and is quite good source of dietary iron & folic acid. Kale chane (black chickpeas) 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.

Serving suggestions

Sookhe Kale Chane recipe can be accompanied by roti, poori, steamed Rice or Paranthas. On the occasion of Navratri, this dish is enjoyed together with puris & Aate ka Halwa, or Suji ka Halwa.

Another popular way to enjoy this dish is as a chaat or salad. You can also add some chopped onions, tomatoes and lemon juice to the boiled ans spiced chickpeas to make a quick & delicious snack.

To make Sookhe Kale Chane at home follow the detailed step by step recipe with photos posted below.

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Recipe Info

Servings: 4

CategoryMain Course

Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)



Carbohydrates: 22g

Protein: 12g

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 With Photos for Sookhe Kale Chane Recipe

  • Wash the Kale Chane (Black chickpeas) and soak them in 3 cups of water overnight (at atleast 8 hours).

    Sookhe Kale Chane Recipe Step By Step Instructions 1
  • Drain the water and transfer the chickpeas into a pressure cooker. Add 1 Cup of water along with Salt & Turmeric Powder.

    Sookhe Kale Chane Recipe Step By Step Instructions 2
  • 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.

    Sookhe Kale Chane Recipe Step By Step Instructions 3
  • Heat oil in a pressure cooker. When the oil becomes hot, add cumin seeds and fry them. Also add a pinch of Asafoetida (Heeng).

    Sookhe Kale Chane Recipe Step By Step Instructions 4
  • Add finely chopped Green Chillies and Ginger. Sauté for a few seconds.

    Sookhe Kale Chane Recipe Step By Step Instructions 5
  • Then add the boiled chickpeas to the pan and boil.

    Sookhe Kale Chane Recipe Step By Step Instructions 6
  • 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 Recipe Step By Step Instructions 7
  • 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.

    Sookhe Kale Chane Recipe Step By Step Instructions

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4 thoughts on “Sookhe Kale Chane Recipe | Dry Black Chickpeas Curry”

  1. Hello, this looks super easy and delicious. Just want to ask, if we don’t have kala chana masala at home, can we use the white chickpea masala? Or any other substitute?

  2. I made this recipe yesterday. The flavour blend is exactly what I was looking for. I confess that I didn’t have powdered mango but I had a pear that needed to be eaten so I chopped it up and used it as a substitute. I think it worked well. Thank you for sharing!


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