Sukha Kala Chana Recipe

Sukha Kala Chana Recipe

Other Name – SPICED BROWN CHICKPEAS

Sukha Kala Chana Recipe is one of the most favourite dish of Punjabis; prepared as a snack, side dish with main-course and especially as an accompaniment with halwa. It’s one of my favourite. I can have halwa with chana anytime of the day. This Sukha Kala Chana Recipe is also a part of many religious functions, where it is served as Prasad. Let’s

INGREDIENTS:

1. Kala Chana – 1 cup (200 gms) / After Boiling 425-450 gms
2. Water for boiling – 4 cups
3. Salt while boiling – 1/2 teaspoon
4. Ghee (Clarified Butter) – 2 1⁄2 tablespoons
5. Cumin Seeds – 1 teaspoon
6. Coriander Powder – 1 1⁄2 tablespoon
7. Garam Masala – 1 teaspoon
8. Kashmiri Chili Powder – 1/2 teaspoon
9. Dry Mango Powder – 3/4 teaspoon
10. Salt – 3/4 teaspoon or more

SERVING TIPS:

You may squeeze few drops of lemon juice to make it tangy in taste.

PREPARATION METHOD:

1. Wash chana twice and soak for 8 hours.
2. Boil them in a cooker with 4 cups of fresh water and half teaspoon of salt. It will be cooked in 25-30 minutes. (You may boil it in a pan also but that takes longer than cooker)
3. When chana is ready and tender, separate from the excess liquid and keep aside. (You may consume this liquid like a soup as it’s very nutritious)
   Heat ghee in a kadahi on medium heat and add cumin.
4. When it crackles, add coriander powder, Kashmiri chilli powder, garam masala and salt.
5. Quick stir for 5 seconds and add boiled chana.
6. Now stir well to let the spices coat on chanas and add dry mango powder.
7. Cook for 5 minutes and dish is ready.

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