This Sukha Kala Chana Recipe is very famous as it is made as Prasad during Ashtami/Navami on Navratri, along with Poori and Suji Halwa. It is a super healthy and very healthy dish that is flavorful and simple to make. This chickpea recipe is Vrat-friendly and is a no-onion, no-garlic recipe that is also suitable for people who don’t prefer eating them. In Hindi, Dry is known as Sukha, so this recipe is also called Dry Chickpea(Sukhe Kale Chane). This Dry Chana recipe is one of the healthiest recipes that can also be eaten as a snack or as a salad.
Also, check out other Vrat recipes such as Sabudana Vada, Sabudana Kheer, Makhana Kheer, Falahari Aloo Chaat, Sabudana Khichdi, Dry Fruit Laddu, and Til Laddu.
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Sukha Kala Chana Masala Recipe Video
Sukhe Kale Chana Masala Ingredients
- 1 cup of Kala Chana
- 5-6 cups of water
- Sendha Namak(Pink salt)
- Coriander leaves
- 2 green chilli
- 1-inch Ginger
- 1 tsp Haldi Powder
- 2 tsp Dhania powder
- 1 tsp Kashmiri Red chilli powder
- 3 tbsp of Desi ghee
- 1/2 tsp Hing powder
- 1 tsp Jeera Powder
- 1 tsp Black Salt
- 1 tsp Amchur Powder
- 1/2 tsp Kali Mirch Powder
- 1/2 tsp Garam Masala
- Kasuri Methi
How To Make Dry Kala Chana Masala
1. To make Kala Chana for Ashtami and Navami on Navratri, we will take 1 cup of Kala Chana, properly wash them 2-3 times. Soak them in 5-6 cups of water and leave them overnight. In the morning, you can see that after draining the water, we have almost got 3 cups of Chana.
2. Now, before boiling them, we will again soak them in water so that the water is 1 inch above the Chana. Also, add Sendha Namak(Pink salt) to taste.
3. Now, add them to a cooker and boil for 5-6 whistles until the Chana is soft. Make sure to cook them until they are neither too hard nor too soft. Keep aside.
4. Let’s make a Chatpata Masala. Take a grinding jar, add 2 tbsp of Kala Chana, a handful of Dhania leaves with stems, 2 green chilli, 1 inch Adrak, 1 tsp Haldi Powder, 2 tsp Dhania powder, 1 tsp Kashmiri Red chilli powder, and 3-4 tbsp of water from the boiled Chana bowl.
5. Blend to make a flavorful Masala for Kala Chana to add a delicious taste.
6. Take a Kadai, add 2-3 tbsp of Desi ghee. Also, add the Masala and 1/2 tsp Hing powder.
7. Keep the flame on low and roast the spices.
8. We need to roast the spices until the ghee separates from the Mixture.
9. Now, add the Kala Chana to the Kadai. Mix well.
10. As you can see, a boil has come. Now, cover the lid, and cook until the water dries out.
11. As the water almost completely dries out, we will add a few more spices, including 1 tsp Jeera Powder, 1 tsp Black Salt, 1 tsp Amchur Powder, 1/2 tsp Kali Mirch Powder, 1/2 tsp Garam Masala, finely chopped Green coriander leaves, and hand-crushed Kasuri Methi. Mix well.
12. Mix everything well, and as the water dries out completely, our Navratri special Kala Chana is ready.
Enjoy the flavorful Dry Chickpeas and serve them to Kanjaks during the Navratri Puja and take their blessings.
Recipe Card
Sukha Kala Chana Masala
Ingredients
- 1 cup Kala Chana
- 5-6 cups water
- Sendha Namak Pink salt
- Coriander leaves
- 2 green chilli
- 1- inch Ginger
- 1 tsp Haldi Powder
- 2 tsp Dhania powder
- 1 tsp Kashmiri Red chilli powder
- 3 tbsp Desi ghee
- 1/2 tsp Hing powder
- 1 tsp Jeera Powder
- 1 tsp Black Salt
- 1 tsp Amchur Powder
- 1/2 tsp Kali Mirch Powder
- 1/2 tsp Garam Masala
- Kasuri Methi
Instructions
- To make Kala Chana for Ashtami and Navami on Navratri, we will take 1 cup of Kala Chana, properly wash them 2-3 times. Soak them in 5-6 cups of water and leave them overnight. In the morning, you can see that after draining the water, we have almost got 3 cups of Chana.
- Now, before boiling them, we will again soak them in water so that the water is 1 inch above the Chana. Also, add Sendha Namak(Pink salt) to taste.
- Now, add them to a cooker, boil for 5-6 whistles till the Chana gets soft. Make sure to cook them until they are neither too hard nor too soft. Keep aside.
- Let’s make a Chatpata Masala. Take a grinding jar, add 2 tbsp of Kala Chana, a handful of Dhania leaves with stems, 2 green chilli, 1 inch Adrak, 1 tsp Haldi Powder, 2 tsp Dhania powder, 1 tsp Kashmiri Red chilli powder, and 3-4 tbsp of water from the boiled Chana bowl.
- Blend to make a flavorful Masala for Kala Chana to add a delicious taste.
- Take a Kadai, add 2-3 tbsp of Desi ghee. Also, add the Masala and 1/2 tsp Hing powder.
- Keep the flame on low and roast the spices.
- We need to roast the spices until the ghee separates from the Mixture.
- Now, add the Kala Chana to the Kadai. Mix well.
- As you can see, a boil has come. Now, cover the lid, and cook until the water dries out.
- As the water dries out almost completely, we will add a few more spices such as 1 tsp Jeera Powder, 1 tsp Black Salt, 1 tsp Amchur Powder, 1/2 tsp Kali Mirch Powder, 1/2 tsp Garam Masala, finely chopped Green coriander leaves, and hand-crushed Kasuri Methi. Mix well.
- Mix everything well, and as the water dries out completely, our Navratri special Kala Chana is ready.
- Enjoy!
