Sookha Kala Chana (Dried Black Chickpeas)

Sookha Kala Chana is typically made on the 8th day of Navratri or Ashtami and is served with halwa and puri. It's a simple, easy way to cook black chickpeas with a few spices and is made without any onion or garlic to keep it light and easily digestible.

📝 Ingredients

• 1 cup dry Kala chana (Bengal Gram or Black Chickpeas)
• 2 tbsp Oil (any neutral flavoured oil)
• 1 tsp Jeera (Cumin Seeds)
• 1 tbsp Grated Ginger
• 1 tbsp Coriander Powder
• 1 tsp Chili powder
• 1/2 tsp Turmeric Powder
• 1 1/2 tbsp Raw Mango Powder (Amchur Powder)
• 1 1/4 tsp Salt

👨‍🍳 Instructions

1. 1pressure cook kala chana: Pressure cook the Kala Chana by adding 2 cups water for about 4 whistles (reduce the flame to low after the 1st whistle) or for 20 minutes in an instant pot.
2. 2saute aromatics: Heat oil in a saucepan, add cumin seeds. Once the cumin seeds start spluttering, add the grated ginger and saute for a minute.
3. 3cook kala chana with spices: Next add the cooked chana, along with water from the pressure cooker, coriander powder, chilli powder, turmeric powder, amchur powder and cook on high flame till it starts bubbling. Reduce the flame to low and cook covered for about 10-15 minutes till most of the water has reduced and the gravy has thickened to coat the chickpeas. Serve garnished with some chopped coriander with poori and sooji halwa.