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sookhe chole

Sookhe Kale Chane

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Sookhe chole is a popular curry from North India made with chickpeas and blend of spices. I have lived more than half of my life in Delhi and always have an attachment with some North Indian dishes. Even though I’m a South Indian and married in a South Indian family, I never leave a chance to relish on some good North Indian dishes. How can one resist Shahi Paneer, gol gappas, dahi papdi chaat..

Sookhe Kale Chane is a delicious chickpeas curry without onion and garlic. This is usually prepared during Navratri festival in India and served with poori and halwa. I love this curry and usually make it over weekend and relish it with some pooris. I served it with some Masala Pudina poori and Rice pudding. Just click on names for the recipes. Wish you all a happy weekend..

 

chickpeas curry, recipe, chickpeas, kala chana
Sookhe Kale Chane
Recipe Type: Curry
Cuisine: Indian
Author: Priya Shiva
Prep time:
Cook time:
Total time:
Serves: 4
Make a simple curry with chickpeas and blend of spices!
Ingredients
  • Kala Chana/ Black chickpeas – 1 cup
  • Ginger – 1 tbsp (finely chopped)
  • Garam Masala – 1 tsp
  • Red chilly powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Dry mango powder/amchur powder – 1 tsp
  • Cumin seeds/Jeera – 1 tsp
  • Vegetable oil – 1 tbsp
  • Asafetida/Hing – 1/4 tsp
  • Salt to taste
  • Coriander leaves for garnishing
Instructions
  1. Soak the chickpeas overnight or for minimum 6 hours for in some water. Drain the water and wash it nicely.
  2. Add it into the pressure cooker with 3 cups of water and salt. Pressure cook till chickpeas is cooked nicely. You should be able to crush chickpeas between your fingers.
  3. Heat a frying pan and add oil. When the oil is warm, add cumin seeds.
  4. When they crackle, add asafetida and chopped ginger and saute it for few seconds.
  5. Now add this mixture with the boiled chickpeas, garam masala, red chilly powder, turmeric powder and mix it well. Cook on low flame till chickpeas are dry and water has been completely soaked in by chickpeas.
  6. Garnish it with coriander leaves and serve it hot.
Yum

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