Dry Kala Chana Recipe
This dry kala chana recipe, or sukhe kale chane, is made from boiled black chickpeas sauteed in ground spices with ginger and green chili.
Ingredients
- 1 cup black chickpeas
- 1 tbsp ghee
- 1 inch grated ginger
- 2 green chilies, finely chopped
- 1 tsp coriander powder
- 1 tsp cumin powder
Instructions
- Take black chickpeas wash them in clean water and soak overnight.
- Before cooking, drain the water and add the soaked chickpeas to the pressure cooker.
- Now add 1 tsp salt and two cups of water to it. Cook it till 3 to 4 whistles.
- The chickpeas are boiled after 4 whistles. They should be soft when pressed.
- Take 2 tbsp stock chickpea water, add cumin powder and coriander powder to it. Make a paste of it.
- Now heat 1 tbsp ghee in a pan and add grated ginger chili to it.
- Add the spices paste and saute it.
- Now add boiled chickpeas to it. Mix well and turn off the flame.
Notes
- Soaking the dried black chickpeas overnight helps them to cook faster. Without soaking, they are very hard to cook.
- You can also use onion and garlic before sauteing the ginger and chili.