Sookha Kala Chana Recipe

Black Chickpeas
Tania Mattiello/Moment Open/Getty Images
  • 12 hrs 15 mins
  • Prep: 12 hrs,
  • Cook: 15 mins
  • Yield: 4 to 6 Servings
Ratings (15)

Sookha Kala Chana is easy to make and tastes really nice as a snack or side dish to accompany an entree. As an added benefit, the Chana is also an excellent source of protein.

What You'll Need

  • 2 cups Kala chana (black chickpeas) - washed and soaked in water overnight
  • 3 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 tsp cumin seeds
  • 2 green chilies slit lengthwise
  • 3 tbsps fresh grated ginger
  • 2 tbsp finely chopped garlic
  • 1 large onion chopped fine
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp raw mango powder (amchoor)
  • 2 medium tomatoes chopped into 1" cubes
  • 1/4 cup fresh chopped coriander leaves
  • juice of 1/2 a lime or lemon
  • salt to taste

How to Make It

  1. Boil the chickpeas in a pressure cooker or large pan till soft. Drain and keep aside for later.
  2. Heat the cooking oil in a deep pan and when it is hot, add the cumin seeds. Cook till they splutter.
  3. Add the green chilies and cook till they stop spluttering. Now add the ginger and garlic and fry for 2-3 minutes. Add the onion and fry until soft.
  4. Add the boiled chickpeas, coriander, cumin, turmeric, red chili, raw mango powders and mix well.
  1. Cook for 2 minutes and then add the tomatoes, chopped coriander, and salt to taste. Mix well and cook for 4 to 5 minutes more.
  2. Turn off the fire and garnish with the lime juice. Mix and serve while hot.
Nutritional Guidelines (per serving)
Calories 225
Total Fat 4 g
Saturated Fat 0 g
Unsaturated Fat 1 g
Cholesterol 0 mg
Sodium 246 mg
Carbohydrates 39 g
Dietary Fiber 8 g
Protein 11 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)