Sookhe Kale Chane or Sookha Kala Chana is a high protein side dish made with Black Chickpeas. It is especially made for the occasion of Ashtami and Navami during the Navratri, the traditonal Hindu festival dedicated to Goddess Durga.
Kale Chane is a dry subzi/dish, it is also Gluten-free and Vegan friendly ( when made without ghee). You can also make it for your regular weekday meals or simply for breakfast or snacking with tea and also on other festivals like Ganesh Chaturthi for prasad or bhog.
About the Recipe
Sookhe Kale Chane is made with black chickpeas and are dry variation made without onion, garlic and tomato. These made for the Ashtami or Navami prasad. It's a high protein and low calorie dish which you can make with handful of ingredients from your pantry. It is a very simple recipe packed with tons of flavour.
What is Ashtami
Navratri, the auspicious festival dedicated to Goddess Durga, is a nine-day period of worshiping and fasting by many Hindus in India and all over the world. Many people keep fast on the first and on the seventh or eighth days and many observe for all the seven/eight days. On the eighth day or ninth day known as Ashtami and Navami respectively, people break their fast and offer their prayers.
Kale Chane and Sooji Halwa are the main dishes that are made to offer as prasad to Goddess. Little girls are treated to the Prasad of Halwa, Poori and Kale Chane and showered with small gifts.
Ingredients to make Kale Chane
Black Chickpeas/Kale Chane or Kala Chana/chole- These are more nutritious than chickpeas(Kabuli Chana) . Low in fat, carbs high in protein and a great source of dietary fibre, vitamins and minerals. Black Chickpeas are very beneficial for people with high blood sugar levels as in Diabetics or high cholesterol.
Spices- All the spices are already available in your pantry. Cumin seeds, Coriander Powder, Turmeric Powder, Red Chilli powder add so much flavour to this simple dish. You can also add amchur or dry mango powder to extra tangy flavour. These spices also aid in the digestion of black chickpeas.
Herbs (optional)- Green Chillies(optional), Cilantro/fresh coriander leaves for garnish.
Oil/Ghee to temper Chana .
How to make Kala Chana Prasad for Ashtami
Kala Chana is a very easy and quick recipe. Only time consuming task here is soaking the Chana. You can cook it traditonal way in Pressure cooker and also in your Instant Pot. (Check Recipe Card for separate instructions)
Soak Chana for about 6-7 hrs. or overnight.
When ready to make, drain the water in which Chana was soaked.
Add the Chana to pressure cooker/IP, add water about 3 times the amount of soaked chickpeas. Add salt and pressure cook for about 30 mins.
Once, the Chana is boiled, open the cooker or IP, drain the water and keep it aside. This water is very nutritious and you can use it later (Pls check notes in recipe card).
Then heat ghee/oil and then add cumin seeds and then rest of the spices.
Cook spices for few seconds (keep the flame low)then add chana.
Mix nicely and cook on low flame till all the water is evaporated.
Garnish with chopped coriander.
Please Note: These are old pics, will upload new pics and video soon.
Suggestions to use leftover Kala Chana or Variations
Leftover Kala Chana from prasad can be easten as snack along with tea, or just like that.
You can make Kala Chana chaat by adding chopped onions, tomato, cucumber with lemon juice, chaat masala and salt. OR, you can add Green Chutney and Tamarind Chutney and top it with sev and papdi.
You can use leftover kala chana to make Kala Chana pulao. For reference you can check this recipe where I have added Kabuli Chana(Chickpeas/Garbanzo beans).
Serving Suggestions
Kala Chana with Sooji Halwa and Poori are traditonal Ashtami Prasad.
You can make mini Ashtami Thali meal with additional Bhandare wale Aloo ki Subzi and Kaddu ki Subzi and Boondi Raita.
More Recipes with Kala Chana
Sookhe Kale Chane for Ashtami Prasad
Equipment
- Mixing Bowl
- Pressure cooker or Instant Pot
- Cooking Pan
- Measuring Spoons and Cups
- Ladle
Ingredients
- 1½ Cup Kale Chane(Black Chickpeas) dry
- 1-2 tbsp Ghee (Indian Clarified Butter/ or Oil
- 1 tsp Cumin seeds/Jeera
- 1-1.5 tbsp Coriander Powder/Dhania Powder
- ½ tsp Turmeric Powder/Haldi
- ½-1 tsp Red Chilli Powder
- ½ tsp Amchur/Dry Mango Powder optional
- Salt as per taste
Instructions
- Soak Kale Chane(Black Chickpeas) overnight or at least for 5-6 hrs.1½ Cup Kale Chane(Black Chickpeas)
- Discard the water and put Chane in the pressure cooker with water 1/2 inch above the level of chana. Also, add salt and cook Chane till 4-5 whistles.Salt as per taste
- Take off the flame and wait for the pressure to release.
- Drain boiled Chane and keep the water aside, it can be used for adding in Chane or you can have it as soup. It is very nutritious.
- Heat ghee/oil in a pan and add cumin seeds. Let it splutter.1-2 tbsp Ghee (Indian Clarified Butter/, 1 tsp Cumin seeds/Jeera
- Add the dry masalas and sauté for a few seconds. Take care not to burn the masala.1-1.5 tbsp Coriander Powder/Dhania Powder, ½ tsp Turmeric Powder/Haldi, ½-1 tsp Red Chilli Powder, ½ tsp Amchur/Dry Mango Powder
- Add the Chane to the masala and mix nicely so that the masala coats Chane. You can add 2-3 tbsp Chana water if required.
- Cook for few minutes. Switch off the flame.
- Garnish with chopped coriander and serve with halwa poori.
For Boiling Kala Chana in Instant Pot
- Take overnight soaked Kala chana in inner pot. Add water, 1/2 inch above the level of chana. Add salt.
- Close the lid of IP and set the pressure cook mode On.
- Pressure cook for about 30 mins.
- Once, the pressure is released naturally, open the lid and carefully drain the liquid from boiled chana.
- Keep the water aside.
- Now clean the inner pot and switch ON the SAUTE Mode ON for 10 mins.
- Heat ghee/oil. Then add cumin seeds.
- When seeds crackle, add the dry spices. Cook for a min.
- Take care the spices should not burn.
- Then add chana and 2-3 tbsp kala chana water if required.
- Coat chana nicely with spices.
- Switch off the SAUTE Mode and then take out Chana in serving bowl.
- Garnish with chopped coriander and serve with Poori and halwa.
Notes
On Ashtami/Navami the eighth and the ninth day of Navratri, make Kale Chane for Prasad along with Sooji Ka Halwa (Semolina Pudding) and Poori(Fried Indian Flatbread) and offer to Goddess Durga and also to the eight/nine girls along with gifts of your choice.
Have an auspicious Ashtami and Navami Poojan!!!
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Swati
Rachna khanna
Yummy.....swati I always try your recepies.....must say they are very easy to cook and everyone in my house loves them .... Tganks for sharing
FoodTrails
Thanks for trying out the recipes and I am glad that u and all in ur family like it!!!