Kala Sukha Chana

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Kala Chana (black chickpeas) make for a delicious and healthy Indian curry.   You can get them from any Indian grocery store. This recipe, however, is sukha, which means it is dry and without a curry

They are slightly higher in protein and fiber than their white counterpart.  For example, one cup of Kala Chana has about 15 grams of protein and 13 grams of dietary fiber.

Kala Chana can be cooked as dry for snacks or in the form of curry which is enjoyed either with plain rice or roti.

This recipe takes me back to my childhood days when my mom used to make them every Saturday and took them to our Gurduwara, or Sikh temple, as ‘prashad’.  Prashad is a material substance of food that is served as a religious offering in both Hinduism and Sikhism.

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The tradition continued from my childhood to my kids.  My daughters used to wait for Saturdays so my mom can get them the leftover prashad.  A few days ago, my kids remembered them and requested me to make them.  I finally got to making them, and we all ended up eating almost half of it right there on the counter!  It brought us all back to Delhi and the old days.  Try this and create your own memories!

Ingredients:

  • 3 cups kala chana (black chickpeas), soaked overnight in water
  • 2 tbs cooking oil
  • 2 tbs lemon juice
  • 1 tbs dry coriander powder
  • 1 tsp red chili powder
  • 1/2 tsp garam masala
  • 1 tsp chana masala
  • 1 tsp cumin seeds (jeera)
  • Salt to taste

Recipe:

  1. In a pressure cooker, add in the soaked kala chana with water, about an inch above the chanas. Add 1 tablespoon salt and let it cook on high heat.  After the first whistle, turn the heat to low and let it cook for 40 minutes to soften the chanas.
  2. Let them cool and separate them from water.  (Don’t throw the water as drinking boiled chickpeas water helps in reducing appetite and has many benefits!)
  3. Place the pan on high flame, add in oil.  Once the oil is hot, add in cumin seeds and stir.
  4. Turn the heat to medium, add in all the dry ingredients and stir.
  5. Add in chickpeas, stir and add in lemon juice.  Stir for 2 or 3 minutes and turn off the heat.

Enjoy them when hot!

Cooking time: 10 minutes

Serves: 4-5 people

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