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.
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.
See more related recipes like:
- Kala Chana Masala – black chickpeas gravy
- Chane Ka Khatta – tangy Himachali chickpea curry
- Chole Masala – white chickpea curry
- Rajma Masala – red kidney beans gravy
- Aloo Choliya – potato & green chickpea curry
Sookhe Kale Chane Recipe | Dry Black Chickpeas Curry
Ingredients For Sookhe Kale Chane Recipe | Dry Black Chickpeas Curry
- 1 Cup Kale Chane (Black Chickpeas)
- 2 Green Chillies finely chopped
- 1 Tablespoon Adrak (Ginger)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Pinch 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 | Dry Black Chickpeas Curry
- Wash the kale chane (black chickpeas) and soak them in 3 cups of water overnight (at atleast 8 hours).1 Cup Kale Chane (Black Chickpeas)
- Drain the water and transfer the chickpeas into a pressure cooker. Add 3 cups of water along with salt & turmeric powder.1 Teaspoon Salt, or to taste, 1/2 Teaspoon Turmeric Powder (Haldi)
- 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).1 Teaspoon Cumin Seeds (Jeera), 2 Tablespoons Oil, 1 Pinch Asafoetida (Heeng)
- Add finely chopped green chillies and ginger. Sauté for a few seconds.2 Green Chillies finely chopped, 1 Tablespoon Adrak (Ginger)
- 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.1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Cumin Powder (Jeera Powder), 1/2 Tablespoon Chana Masala, 1/2 Teaspoon Dry Mango Powder (Amchur), 1/2 Teaspoon Coriander Powder (Dhania Powder)
- 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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4 thoughts on “Sookhe Kale Chane Recipe | Dry Black Chickpeas Curry”
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?
Hey Nupur, yes you can use white chickpea masala or even rajma masala. If you don’t have either, you can just add some more Garam Masala and Coriander Powder.
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!
Thanks Kathy. Glad that you liked it! 😀
You can also use a few drops of lemon juice or tamarind paste to substitute for dried mango powder.