Black Chickpeas | Sukhe Kale Chane Recipe

This Black Chickpeas/Sukhe Kale Chane recipe is a perfect gluten-free, protein-rich, low-spice recipe for all ages that will become a favourite in no time.

About the Sukhe Kale Chane Recipe

Sukhe Kale Chane (Kala Chana) is a simple and easy recipe that calls for stir-frying the boiled black chickpeas with Indian spices, making them flavourful and yummy.

Sukhe means dry, as this recipe is with no gravy and served as dry (without curry).

Black chickpeas are an excellent source of fibre and protein. It is a healthy choice to include them in our daily diet. Therefore, I highly suggest boiling them in a large batch, freezing and using them whenever you need them.

Reasons you should try this dry black chana recipe:

• It is a perfect recipe for either a busy or lazy day, as it takes a few minutes to prepare. (as no chopping of onions, tomatoes etc.,)
  
  
• You don’t have to worry about the leftovers as these can serve in many ways like snacks, salads, soups, casseroles, etc.,

If you like low-spice healthy recipes, you can check out my other recipes like

white lentils,

potato curry

dry potato

chicken drumsticks

Recipe Ingredients

• Chickpeas
  
  
  • Dried black chickpeas/ brown chickpeas/Kala chana.
    
  • Soak it overnight or for at least 9-10 hours in enough water.
    
    
    
• Oil and clarified butter (Ghee)
  
  
  • Equal proportions of oil and clarified butter.
    
  • There is no comparison of black chickpeas/Kala chana prepared in ghee, but high calories raises the issue. For this reason, I considered taking equal quantities of both.
    
  • If you are highly calorie-conscious, skip the clarified butter and go with the oil only.
    
    
    
    
• Spices
  
  
  • Basic Indian spices- turmeric, salt, red chilli powder and garam masala.
    
  • Chana masala – spices blend that imparts flavour to the chickpeas.
    
  • Chat masala – little tangy, lifts the flavour as we are not adding any souring agent.
    
    
    
• Ginger, garlic and green chillies
  
  
  • Use fresh if you have.

How to make dry Kala Chana?

For the full recipe, check out the video below.

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① Soak the chickpeas

• The foremost step is to soak the chickpeas overnight (preferably) or for at least 9-10 hours in enough water.
  
  
• Don’t skip this step as first, it results in chickpeas that will be a little harder after cooking, and second, they take a long time to cook if you don’t soak them before cooking.

② Boil Kala Chana in a pressure cooker

• Add drained black chickpeas, garlic, ginger (grated), all spices (turmeric, salt, red chilli powder, garam masala, chana masala) water into a pressure cooker.
  
  
• Stir well. Close the lid and turn the heat to medium.
  
  
• After 4-5 whistles, turn off the heat and let it cool down. If chickpeas are still uncooked, allow it to do more whistles.

③ Stir fry black chana (images below)

• Heat a pan. Add equal proportions of oil and clarified butter (ghee). If you don’t like ghee, feel free to skip this.
  
  
• Add cumin seeds and allow them to sputter into the pan.
  
  
• Pour the boiled black chickpeas along with water into the pan. (Turn the heat to low to avoid the splashing of water.)
  
  
• Next, turn heat to high. Stir-fry black chickpeas and make them dry.
  
  
• Add Chat masala and give it a good mix.
  
  
• Add green chillies, and saute 2-3 minutes more or till you get the desired consistency of chickpeas.

• Turn off the heat. Garnish and serve.

Leftover Advice?

Got leftovers? You can try these leftover black chana dry as:

• Make a gravy by adding water and serve with rice.  
  
  

• Add chopped onions, tomatoes, lemon juice, black salt or chat masala and make chana chaat.
  
  
• Make your salad, soup, casseroles flavourful by using these leftover chickpeas.
  
  

• Give a twist to plain pulao rice by adding a handful of them.
  
  
• Mash and use them as stuffing for pies, grilled sandwiches, parathas. You can add onions and grated mozzarella as well. Endless options.

Frequently Asked Questions?

Is this recipe suitable for Asthami?

• Asthami is an auspicious occasion of Kanjak Pooja, a traditional Indian festival in which people worship little girls and give them gifts, along with food.
  
  
• For Asthami, people always prepare food without garlic & onions. So this recipe is not suitable for Asthami.
  

Can you eat chickpeas on FODMAP?

• FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides and polyols, which are short-chain carbohydrates (sugars) that the small intestine absorbs poorly. Some people experience digestive distress after eating them.
  
• Black chickpeas are high in FODMAP. This recipe calls for chickpeas and garlic. Both of which are high in FODMAP, so a big NO for people on the FODMAP diet.

Are chickpeas keto-friendly?

Since chickpeas are rich in carbohydrates, so not at all keto-friendly.

Can Chana be cooked without soaking?

Yes, you can cook black chana without soaking but, it is always a bit harder in texture no matter how long you cook.

So, my advice is to soak them overnight or at least 9-10 hours before cooking. Soaking helps them absorb water and reduces the cooking time. Be sure to soak chickpeas in a large container with abundant water for proper soaking.

Tips N Tricks

1. Always soak chickpeas in a large container with abundant water as they absorb much water.
   
   
   
2. If you forget to soak them, don’t panic! You can still cook by adding a pinch of baking soda while boiling chickpeas, but it will take a long time to cook.
   
   
   
   
3. This recipe is not at all spicy. Adjust the spices according to your taste.
   
   
   
4. If you don’t have clarified butter, use butter. (Use salt accordingly if using salted butter)
   
   
5. Boil Chickpeas in a large batch and freeze them to use later on. It is the easiest way to incorporate black chickpeas into our diet.

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And if you try this black chickpeas dry recipe, please let me know what do you think!

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