Sookha kala chana recipe | punjabi dry kala chana recipe

Sharing today an easy punjabi dry sabji made with brown chickpeas.Kala maeans black,sukha means dry & chana means brown gram.

It is a yummy side dish made from brown chickpeas.this sookha kala chana recipe is made with minimal ingredients and is yet very tasty. a quick and simple recipe which even beginners can make.

 It is generally served as snacks but also can be eaten with roti. This tangy tasty dry black chana curry is quite easy to make. The only preparation required is to soak and boil kala chana. Once you have boiled kala chana, it takes minutes to stir fry with some Indian spices.

Trust me. Just make this dry kala chana sabji once, drizzle some lemon juice and give it to your family, the result will be a chatpata kala chana. have the dry kala chana with the zing of lime and its good during the monsoons to have a bowl of kala chana with or without chapati or bread. Have this sabji for breakfast, brunch, lunch or even dinner.

In north many people cook this dish during navaratri festival.use rock salt if making during navratri festival & skip the spice powder which are not used in your family during navratri.some people dont eat ginger during navratri in that case skip ginger.


Kala chana being a lentil is really great source of protein. So it is great for kids.



Ingredients
1 cups kala chana/black chickpeas
1 inch ginger julienned (adrak)
1 tsp cumin seeds (jeera)
1 green chili chopped or slit
1 tsp red chili powder (lal mirch powder)
¼ tsp black pepper powder
¼ tsp garam masala powder
½ tsp turmeric powder (haldi)
2 tsp coriander powder (dhania powder)
2tsp cumin seeds powder (jeera powder)
1 tsp chaat masala
1 tsp amchur powder or powdered pomegranate seeds
1 chopped tomato (optional)
½ cup chopped coriander leaves
1 lemon sliced
3 cups water
1 tsp salt
3 tbsp oil
rock salt or black salt




Method:

1.Wash and soak the kala chana overnight or for 7 to 8 hrs.Once the kala chana are soaked, boil them in the presser cooker by adding a little salt and 3 cups water for about 6-8 whistle .chana should be cooked perfectly.strain the chana.

2.In a non-stick pan heat a tablespoon of oil and temper cumin seeds (jeera).
3.Now add the boiled kala chana and stir it and let it cook for 2 minutes.add some ½ cup of the chana stock to the chanas so that they do not stick to the pan.



4.add the ginger julienne ,chopped tomato and chopped green chili and saute for 2 minute

Add in all the spices: red chili powder, coriander powder, turmeric powder, garam masala and salt to taste. Be careful while adding the salt because we have already added the salt in the chana while boiling.



5.mix it well and let the kala chana cook in the masala for a couple of minutes. remember to keep on stirring so that the dry chana masala do not stick to the bottom of the pan. garnish kala chana with chopped coriander leaves.
and serve kala chana hot with wedges of lemon.

Tips:

1. use rock salt if making during navratri festival & skip the spice powder which are not used in your family during navratri.some people dont eat ginger during navratri in that case skip ginger.

2.Dont forget to have the kala chana with lemon

3.You can use white chickpeas or even black eyed beans to make this recipe.

4.Adjust the amount of red chilli powder & chat masala/amchur powder as per your taste