Black Chickpeas/Sukhe Kale Chane recipe is a perfect gluten-free, protein-rich, low-spice recipe for all ages that will become a favorite in no time.
Jump to:
About the Sukhe Kale Chane recipe
Sukhe Kale Chane (Kala Chana) is a simple and easy recipe that calls for stir-frying boiled black chickpeas with Indian spices, making them flavourful and yummy. Sukhe means dry, as this recipe is without gravy and served as dry (without curry).
Black chickpeas are an excellent source of fiber 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 black chana without gravy:
- It is a perfect recipe for 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 be served in many ways like snacks, salads, soups, casseroles, etc.,
If you like low-spice healthy recipes, check out my other recipes like white lentils, potato curry dry potato, chicken drumsticks
Recipe Ingredients
To make no-curry black chickpeas, you need the following 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 raise the issue. For this reason, I considered taking equal quantities of both.
- If you are highly calorie-conscious, skip the clarified butter and use oil only.
- Spices
- Basic Indian spices- turmeric, salt, red chilli powder and garam masala.
- Chana masala - spice blend that imparts flavour to the chickpeas.
- Chat masala - a little tangy, lifts the flavour as we are not adding any souring agent.
- Ginger, garlic, and green chillies
- Use fresh if you have.
Chickpeas without curry
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 chickpeas (Kala chana) in a pressure cooker
- Add drained black chickpeas, garlic, ginger (grated), and all spices (turmeric, salt, red chilli powder, garam masala, chana masala) and 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 them 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 the heat to high. Stir-fry black chickpeas and make them dry.
- Add Chat masala and give it a good mix.
- Add green chillies, and sautee' for 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 no gravy black chana 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, and casseroles flavourful using these leftover chickpeas.
- Give a twist to plain pulao rice by adding a handful of them.
- Use them (after mash) as stuffing for pies, grilled sandwiches, and 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 the FODMAP diet?
- 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 these 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 cooking time. Be sure to soak chickpeas in a large container with abundant water for proper soaking.
Tips
- Always soak chickpeas in a large container with abundant water as they absorb much water.
- If you forget to soak them, don't panic! You can still cook by adding a pinch of baking soda while boiling chickpeas, but they will take a long time to cook.
- This recipe is not at all spicy. Adjust the spices according to your taste.
- If you don't have clarified butter, use butter. (Use salt accordingly if using salted butter)
- 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.
And if you try this black chickpeas dry recipe, please let me know what do you think!
You can also leave a comment or share a picture on Instagram with the hashtag #tipsnrecipes to let me know how it goes!
Follow me on YouTube, Facebook, Pinterest, Instagram, or Twitter for more tips and delicious food recipes.
Related
Looking for other recipes like this? Try these:
My favorite
Vegetarian
Recipe
Black Chickpeas | Sukhe Kale Chane Recipe
↑ Click stars to rate now!
Equipment
- Pressure cooker
- Stove top
- pan
Ingredients
- 1 cup black chickpeas
- 4 cloves garlic
- 1 inch ginger grated
- 1 tablespoon salt
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon red chilli powder
- 1 tablespoon chana masala
- 2.5 cup water
- 2 tablespoon oil
- 2 tablespoon clarified butter/ ghee
- 1 teaspoon cumin seeds
- 1 teaspoon chat masala
- 2 chopped green chillies
- cilantro
Instructions
- To a pressure cooker, add drained black chickpeas/ Kala chana (overnight soaked) garlic, ginger, salt, turmeric, red chilli powder, garam masala, chana masala, water, and stir well.
- Cook until 4-5 whistles on medium heat and let it cool down.
- To a pan, add oil and ghee and heat it. Add cumin seeds and turn it aromatic.
- Pour in cooked black chickpeas/kala chana with left out water. (Keep the heat low while adding black chickpeas to the pan)
- Turn heat to high and make it dry.
- Add chana masala and green chillies.
- Fry it for few minutes more.
- Garnish and serve.
Video
Notes
- If ghee/clarified butter is unavailable, use butter.
- Refer to more tips in the post.
- Subscribe to my YouTube channel to stay updated on all my new videos!
Nutrition
Share
Did you make this recipe? Don’t forget to give it a star✨ rating below!
nancy says
what a great way to make chickpeas
Jean says
I love stir fry chickpeas but not this kind of black chickpeas yet, I enjoy Indian spices and will be trying this.
Abhi says
Thanks, Jean!
Meghan says
I've been looking for recipes that use chickpeas and this sounds delicious! Thanks for sharing!
Abhi says
Thanks, Meghan! I am sure you will like these chickpeas