Sukhe Kale Channe Recipe | Dry Black Chickpeas | Punjabi Kale Channe | सूखे काले चने
Sukhe Kale Chane is a delicious, mouth watering, popular, little spicy and sour dish in Northern Indian houses. Usually this dish served at the time of navratras’ with Sooji Halwa and Puri to Goddess Durga and little girls. This dish also served in Gurudwaras’ on saturday. I have enjoyed this sukhe kale channe with delicious halwa prasad in Gurudwara in my childhood. So when we make this dish for festival or to serve it in gurudwara or to god, we don’t use Onion and garlic.
Health Benefits of Kala Channa (Black Chickpeas): A rich source of vitamins, minerals, fibre which helps to improve digestion and weight management. It also helps to promote good heart health and reduce not only the risk of heart disease but other several diseases. Chickpeas are also an excellent source of protein for vegetarians.
Please follow step-by-step recipe to make delicious, mouth watering sukhe kale channe (dry black chickpeas) at home:-
Preparation Time: 5 min.
Cook Time: 40 Min.
Servings : 4
Course: Main Course
Cuisine: North Indian
Author: Iqbal Kaur
- 1 cup Kale Channe (Black Chickpeas)
- 2 small Tomatoes – Finely Chopped
- 2 Green chilies – Finely Chopped
- 1 tbsp Ginger – Finely Chopped
- Pinch of Asafoetida (Hing)
- ½ tsp Jeera (Cumin Seeds)
- ½ tsp Turmeric (Haldi)
- ½ tsp Red Chili Powder (Lal Mirch Powder)
- ¾ tsp Coriander Powder (Dhaniya Powder)
- ½ tsp Mango Powder (Amchur)
- Salt to taste
- 2 tbsp Vegetable Oil
- Wash the kale channe and soap them in 4 cups of water overnight or for 8 hours
- Drain the water and transfer the channe into a pressure cooker. Add 1 cup of water, salt and turmeric. After one whistle, cook them for 10 mintues on low flame
- Heat the vegetable oil in a pan. Add asafoetida (Hing) and jeera. When Jeera start cracking, turn the flame to low.
- Add green chilies, Ginger and saute them for few seconds
- Now add all the dry masala (except for Mango Powder) and cook them for about 30 seconds
- Add finely chopped tomatoes and cook them till oil seperates
- Now add boiled kale channe along with boiled water (leftover water in the pressue cooker)
- Add Mango powder and cook the channe until all the water dried off
- Serve hot with poori and halwa.
Tips & Notes
- If you are not making it for Navratari then you can also add garlic and onions before tomatoes.
- You can avoid tomatoes too and can add only Mango Powder to add sour flavor to the dish.