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.