Sukhe Kala Chana is a protein rich filling side, typically enjoyed as bhog or prasad for Navratri. This however can be enjoyed as a snack, salad or a small meal for your breakfast or lunch.
What is kale chana
Kale chana or brown chickpeas is believed to be a good source of dietary fiber, and hence helps in digestion on weight loss, keeping you full for longer. It is a great source of protein for vegetarians and vegans. Many more benefits associated with this legume.
Budget friendly kale chana
Instead of buying the tins, which have preservatives added and also a bit costly to buy, I would advise to buy in the dry form. They stay good for long in proper storage. Also, they almost triple in quantity after being soaked. So a little goes a long way.
Soaking Kale Chana
A little planning is needed when cooking this chana or any legume. One needs to soak them and cook. Yes there are ways to do Instant cooking, but I always suggest soaking and using legumes for health reasons. It’s up to you.
Cooking Kale Chana or Brown Chickpeas
One can cook this black chickpeas in an Instant pot, or stove-top pressure cooker within no time. They can be cooked in an open-pot too, just it would need more time then pressure cooking.
Recipe of Sukhe kale chana
The recipe for sukhe kale chana uses just a few ingredients and it is a typical recipe which is used to make bhog for Ashtami. It is offered along with halwa and puri.
Kale chana is soaked for 6-7 hours or overnight. It is then cooked along with some water and salt. A tempering of cumin seeds is done in oil and added to the chana or vice versa. The chana is then simmered a little, so that any excess water is dried out.
One can add turmeric powder, red chili powder and coriander powder if you add this to your food for puja or just keep it simple.
Variations to Sukhe Kala Chana
There are many variations to this, or if you have leftovers you can make this Maharashtrian style Kale Chane ki Amti. Add some veggies and make a salad like this Kabuli Chana Salad or this Red Kidney Beans and Black Chickpeas Kebab. Grind them to a smooth batter and make protein-rich chila or dosa or crepes.
Storage or shelf life
They stay good in the fridge for 3-4 days. One can freeze it and use it later too. While freezing I like to freeze the soaked and uncooked ones. When needed I simply cook and use them.
Dietary Suggestions
This is Vegan, Gluten-Free, Dairy-Free and Nut-Free.
Sukhe Kala Chana (Ashtami Prasad)
Ingredients
- 1 Cup Brown Chickpeas – dry
- 1 teaspoon oil
- 1 teaspoon Cumin Seeds
- ½ teaspoon Turmeric powder Skip if you do not eat for bhog
- ½ teaspoon salt
- 1-2 green chilies optional
- 4 cup Water required to soak chickpeas
- 2 cup Water required to boil chickpeas
Instructions
Cooking Chickpeas or Chana
- Clean and rinse the chickpeas well1 Cup Brown Chickpeas
- Soak them in enough water for 6-7 hours or overnight4 cup Water
- Once soaked boil the chickpeas in an open pot, stove-top pressure cooker, or Instant Pot.1 Cup Brown Chickpeas, 2 cup Water
Tempering Chickpeas or Chana
- Once the chickpeas are done, remove and drain the water.
- The water can be used as stock. Do not discard it, it is very nutritious.
- In a pan, add oil.1 teaspoon oil
- Once hot add cumin seeds and let it splutter.1 teaspoon Cumin Seeds
- Once done add turmeric powder and green chilies.½ teaspoon Turmeric powder, 1-2 green chilies, ½ teaspoon salt
- Add cooked chickpeas and salt and mix everything.½ teaspoon salt
- Cook this for 2-3 minutes.
- Enjoy.
Notes
- Standard US-size cups and spoons used.
- Measurements are rough guidelines. One can change accordingly.
- Chickpeas will almost triple in size. So, make it accordingly.
- Coriander powder and Dry mango (Amchur) powder can be added too to give it a nice taste and texture.
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