In Navratri, is popular Indian festival in honour of Goddess durga and on 8th day (Ashtami) or 9th Day( Navmi) Prasad of Sukhe Kale Chane, sooji halwa and poori is offered to Devi. This recipe is special because it marks the end of the fasting period if you are observing Navratri fasting. I do not fast any more but still try to cook delicious food which is associated with it. So you can also make this dry kala chana recipe any time.
About This Recipe
Festival Favorite: It’s traditionally made during Ashtami as prasad and pairs perfectly with Sooji Halwa and poori. High in Protein: Kala chana is a great plant-based source of protein, making this dish nutritious and filling. Vegan & Gluten-Free: It’s perfect for those with dietary restrictions while still being flavorful and satisfying. Simple Yet Delicious: Made with simple spices and ingredients, this dish is easy to prepare but rich in taste. Versatile: You can enjoy this dish as a side with Indian breads or even as a healthy salad.
Ingredients for Making Sukha Kala Chana
Kala Chana (Black Chickpeas): These are the base of the recipe. Soaking them overnight softens them, making them cook faster while keeping their rich, nutty flavor intact. Ajwain (Carrom Seeds): Besides adding flavor, ajwain is great for digestion, making this dish lighter on the stomach. Cumin & Coriander Powder: These spices add a subtle warmth and earthy flavor that complements the nuttiness of kala chana. Mango Powder (Amchur): This gives the dish a tangy kick, balancing the spiciness of the chili powder. Ginger Powder (Saunth): Adds a slight zing and works well with the other warming spices. Kasuri Methi (Dried Fenugreek Leaves): This brings out a lovely, deep, and earthy bitterness that pairs beautifully with the rich flavors of the dish. Red Chili Powder: The heat component of the dish, you can use more or less based on your spice tolerance.
How to Make - Step by Step
To make sookhe kale chane recipe we have to first soak black overnight or for 4-5 hours. Take a bowl and wash the dry kala chana under running cold water until the water runs out clear. After that, take a bowl with enough water and soak the black chana overnight or for 4-5 hours. When chana is soaked, they appear larger in size. Now, discard the water and keep the chana aside for pressure cooking it. In a bowl mix all spices except cumin seeds and dissolve in 3-4 tablespoon of water. Heat a pan and add oil in it.
Let the oil smoke and then add cumin in the pan. When the cumin starts to crackle add green chillies and grated ginger in it. Saute them for 30 seconds and then add the bowl of mixed spices in water. Roast the spices for 2-3 mins on low heat. Then add boiled kala chana in it. Mix them well and cook for another 5-6 min on slow heat. When the kala chana is well cooked add coriander leaves and turn off the heat. Serve with poori and halwa.
Substitutions You Can Make:
You can use canned chickpeas if you’re short on time, though the flavor and texture will differ slightly from dried chickpeas. You can replace mango powder with lemon juice if you prefer a fresher, citrusy tang. You can add onions and garlic if you’re not making this dish for religious purposes or fasting. You can use olive oil instead of traditional oil to make it healthier while maintaining a rich flavor.
Creative Variations You Can Try:
If you are making it other than navratri prasad you can use them in variety of ways.
Recipe Notes & Tips
What To Serve with Sookha Chana
For navratri Prasad bhog Sookha kala chana is served with sooji Halwa, Poori, chawal ki kheer. You can otherwise enjoy it as it is or with laccha paratha.
Storing and Reheating:
You can store Sukha Kale Chane in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop or microwave, adding a splash of water if needed to refresh the texture.
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