Sookha Kala Chana (Dried Black Chickpeas)

Ingredients

• 200 g (1 cup)dried kala chana (Bengal gram or black chickpeas)
• 30 ml (2 tbsp)neutral-flavoured oil
• 5 ml (1 tsp)cumin seeds
• 15 ml (1 tbsp)grated ginger
• 15 ml (1 tbsp)ground coriander
• 5 ml (1 tsp)chilli powder
• 2.5 ml (1/2 tsp)ground turmeric
• 22.5 ml (1 1/2 tbsp)amchur (dried mango powder)
• 6.25 ml (1 1/4 tsp)salt

Instructions

1. 1

   Pressure-cook chickpeas

   Add the kala chana and 480 ml (2 cups) water to a pressure cooker. Cook for about 4 whistles, turning the heat down to low after the first whistle, or cook in an Instant Pot for 20 minutes.

2. 2

   Fry the aromatics

   Heat the oil in a saucepan and add the cumin seeds. When they begin to splutter, stir in the grated ginger and sauté for 1 minute.

3. 3

   Simmer with spices

   Add the cooked chickpeas with their cooking water, along with the ground coriander, chilli powder, turmeric and amchur. Cook over high heat until bubbling, then turn the heat to low, cover and cook for about 10–15 minutes, until most of the water has reduced and the thickened sauce coats the chickpeas. Serve garnished with chopped coriander, with puri and sooji halwa.

What is sookha kala chana?

Sookha kala chana is a North Indian preparation of whole black chickpeas cooked with spices until little loose gravy remains. The name means “dry” chickpeas, though the finished dish is usually moist rather than completely dry.

It is commonly served during Navratri, particularly on Ashtami, with puri and halwa. This version builds flavour with ginger, cumin and tangy amchur, without onion or garlic.

Nutrition and macros by portion

The nutrition label shows one serving as written: 161 calories, 5g protein, 21g carbs, 7g fat.

The chickpeas provide most of the carbohydrates and some of the protein, while the oil contributes most of the fat. Pair a serving with a vegetable side, or adjust the amount of puri or halwa alongside it to suit the rest of the meal.

The chickpeas and soaking

Dried kala chana: These small, dark chickpeas are firmer and denser than standard chickpeas. Cook them until tender before adding them to the spiced sauce.

Cooking water: The method uses the chickpea cooking liquid in the saucepan, so hold on to it when the chickpeas are done. It helps the spices coat the chickpeas as the sauce reduces.

Building the spice base

Cumin and ginger: Let the cumin seeds splutter in the hot oil, then sauté the ginger for 1 minute. This brief frying step gives the oil a fragrant base for the chickpeas.

Ground spices: Coriander, chilli and turmeric go in with the cooked chickpeas, while amchur brings a sharp, fruity tang. Stir them through so they distribute evenly in the cooking liquid.

Getting the texture right

Covered simmer: Once the pan bubbles, lower the heat and cover it for 10–15 minutes. This gives the chickpeas time to take on the seasoning while the liquid reduces.

Finished sauce: Aim for a thick coating on the chickpeas, not a pool of thin liquid. If the sauce still looks loose, continue cooking until it reaches that consistency.

Pressure-cooker timing

Stovetop cooker: Cook for about 4 whistles, reducing the heat to low after the first. Whistle timing can vary by cooker, so check that the chickpeas are tender before moving on.

Instant Pot: The recipe gives 20 minutes as the alternative cooking time. Follow your cooker’s instructions for pressure release before opening it.

Serving the chickpeas

Traditional pairing: Serve the chickpeas with puri and sooji halwa for the customary celebratory combination. Chopped coriander is suggested as a fresh garnish.

Everyday plate: For a simpler meal, serve them with rice or flatbread and a vegetable side. The tangy, thick sauce is useful for spooning over the accompanying starch.

Recipe notes & tips

• Rinse the dried chickpeas before pressure-cooking them.
• Keep the chickpea cooking liquid to add to the saucepan with the cooked chickpeas.
• Turn the heat down after the first whistle, as directed, when using a stovetop pressure cooker.
• Add the ginger after the cumin seeds begin to splutter so it cooks briefly in the spiced oil.
• Check that the chickpeas are tender before simmering them with the spices.
• Reduce the sauce until it clings to the chickpeas rather than serving it while still watery.

Variations

• Adjust the heat: Use less chilli powder for a milder dish.
• More tang: Add amchur gradually if you prefer a sharper flavour.
• Fresh garnish: Finish with chopped coriander as suggested in the method.
• Serve with rice: Pair the chickpeas with steamed rice instead of puri.
• Add a vegetable side: Serve with cooked vegetables for a more varied plate.

Common mistakes to avoid

• Discarding the cooking liquid: Keep it to form the sauce with the chickpeas.
• Skipping the low heat: Reduce the flame after the first whistle in a stovetop pressure cooker.
• Adding ginger too early: Wait for the cumin seeds to splutter, then sauté the ginger for 1 minute.
• Leaving the sauce watery: Continue simmering until it thickens enough to coat the chickpeas.
• Cooking the sauce uncovered: Cover the pan during the 10–15-minute low simmer, as instructed.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a saucepan, adding a splash of water if the sauce has thickened too much.

Frequently asked questions