Sookhe Kale Chane Recipe | Dry Black Chickpeas Curry

Sookhe Kale Chane or Dry Black Chickpea Curry is a delicious, spicy and popular dish that is especially popular during Navratras.

5 from 1 vote

Recipe Info

Prep Time 5

Cook Time 45

Total Time 50

Servings 4

Category Main Course

Cuisine Indian

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 Cooking Oil, 1 Pinch Heeng (Asafoetida)
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 Amchur (Dry Mango Powder), 1/2 Teaspoon Coriander Powder (Dhaniya 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.