Sookhe Kale Chane – Dry Black Chickpeas Curry
Shweta in the Kitchen
Shweta in the Kitchen
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  • 45 mins Cook time 15 mins Total time 1 hour Indian Spiced Dry Black Chickpeas Curry Author: Shweta | Shweta in the Kitchen Recipe type: Main, Side Cuisine: Indian Serves: 2-4 Ingredients 1 cup of kala chana (black chickpea/bengal gram) 2 cups of water 1 tsp salt 1 tbsp oil/ghee ¼ tsp asafoetida (hing) 1 tsp cumin seeds 1 tsp dry mango (amchur) powder ½ tsp roasted cumin seeds powder 2 tsp coriander powder ¼ tsp garama masala ¼ tsp red chilli powder salt and black pepper to taste Instructions In a pressure cooker cook the kale chane with water and 1 tsp salt for 4-5 whistles on high flame and then lower the flame and let it sit for 30-40 mins Let the pressure release naturally and then open to check if the black chickpeas are done. Now in a pan heat oil/ghee and once hot add the asafoetida and cumin seeds. Once the cumin seeds flutter add the spices -roasted cumin seeds powder, chilli powder,coriander powder, amchur powder, garam masala, salt and pepper. lower the flame to make sure the spices dont burn. Now drain the kale chane and add to the pan and mix till the spices coat the chana well. Add some water drained from the chana and let it cook till the water is absorbed. 3.5.3229



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