Sukhe kale chane recipe | Dry Brown Chickpeas recipe

14 Apr Sukhe kale chane recipe | Dry Brown Chickpeas recipe

Last Updated on April 14, 2024 by blessmyfoodbypayal

Sukhe kale chane recipe | Dry Brown Chickpeas recipe with step wise pictorial and video method.

Sukhe Kake Chane aka Dry Black Chickpeas are one of the Indian nutritious food recipe made on special occasion of Kanya poojan.

Black Chickpeas, which are actually brown in colour are often cooked in Indian kitchens but usually that is a gravy based curry to be eaten with rice on regular basis.

But there’s an Indian festival Navratri and on the closing of this festival,  Kanya Pujan, also known as Kanya Bhoj or Kanjak, is typically performed.

During this festival of Navratri, specifically on the eighth or ninth day, known as Ashtami or Navami, respectively, this ritual is performed which involves worshiping young girls (kanyas) as embodiments of the divine feminine energy. It’s a way to honor their purity and innocence.

On this very day, the food which is often served to kanyas (girls) comprises of Sukhe kake chane, Suji ka halwa and Puri.

Dry chickpeas are given during this Kanya Pujan as a symbol of auspiciousness and fertility. Chickpeas are considered a sacred offering and are believed to represent prosperity and abundance. Additionally, chickpeas are nutritious and provide sustenance, which aligns with the desire for health and well-being for the young girls (kanyas) being honored during the ceremony.

These chane has no onion and no garlic as it is prepared for a sacred purpose.

Though this is such a very simple and basic recipe which is known to everyone but still we would like to share a small tip over here.

THE TIP : For boiling the chickpeas, do not use Pressure Cooker.

For making this recipe, mostly people first boil chickpeas in pressure cooker and then give a tadka to them. But they do not taste the way they should be.

Instead boil the chickpeas directly in the pan you are making. This makes the chickpeas more tasty. Though this is time taking process, but worth it. 

So go for it this kanya Poojan.

STEP WISE PICTORIAL RECIPE OF SUKHE KALE CHANE | DRY BROWN CHICKPEAS RECIPE

SOAKING

Add 1 cup black chickpeas in a bowl. Also add water and 1 tsp salt. Mix and let it remain soaked overnight. In the morning, drain out the entire water and wash the chickpeas. Keep aside.

MAKING OF SPICE PASTE

Take red chilli powder to taste, 1/4 tsp turmeric powder, 1 tbsp coriander powder and pinch of asafoetida/hing in a small bowl. Add 3-4 tbsp water and make a paste. Keep aside.

COOKING OF CHICKPEAS

Take a heavy bottomed pan and add 2 tbsp oil in it. As we are using a mustard oil, so it needs to be cooked to the smoking point. Once the oil is cooked, add 2 tsp cumin seeds and 2-3 green chilies. Let cumin splutter.

Now add the spice paste and mix. Instead of making a paste, spices could be added here individually but there’s a possibility of burning them. So paste is a safe option.

Add chickpeas. Saute them on high heat for 2-3 minutes.

Add 5 cup water and salt according to taste.

Mix and put a lid on.

Let the chickpeas cook until they turn soft enough to eat. You can stir them at intervals but not much needed because water will not let the things stick to the bottom.

Once the chickpeas turn soft but still there’s a water, let that water evaporate on high heat.

Lastly add 1 tsp garam masala and 1 tbsp dry mango powder. Saute for a minute only.

Sukhe kale chane are ready. Enjoy.

SUKHE KALE CHANE RECIPE – RECIPE CARD

Sukhe kale chane recipe | Dry chickpeas recipe

blessmyfoodbypayal

Sukhe Kake Chane aka Dry Black Chickpeas are one of the Indian nutritious food recipe made on special occasion of Kanya poojan.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Course Side Dish

Cuisine Indian

Servings 4

Ingredients

  

FOR SOAKING

• 1 cup black chickpeas/kale chane
• 1 tsp salt
• Water as needed

FOR SPICES PASTE

• Red chilli powder to taste
• 1/4 tsp turmeric powder
• 1 tbsp coriander powder
• Pinch of asafoetida/hing
• 3-4 tbsp water

FOR COOKING CHICKPEAS

• 2 tbsp mustard oil
• 2 tsp cumin seeds
• 2-3 green chilies
• 1 tbsp dry mango powder
• 1 tsp garam masala
• Salt to taste
• 5 cup water

Instructions

 

SOAKING

• Add 1 cup black chickpeas in a bowl.
• Also add water and 1 tsp salt.
• Mix and let it remain soaked overnight.
• In the morning, drain out the entire water and wash the chickpeas. Keep aside.

MAKING OF SPICE PASTE

• Take red chilli powder to taste, 1/4 tsp turmeric powder, 1 tbsp coriander powder and pinch of asafoetida/hing in a small bowl.
• Add 3-4 tbsp water and make a paste. Keep aside.

COOKING OF CHICKPEAS

• Take a heavy bottomed pan and add 2 tbsp oil in it.
• As we are using a mustard oil, so it needs to be cooked to the smoking point.
• Once the oil is cooked, add 2 tsp cumin seeds and 2-3 green chilies.
• Let cumin splutter.
• Now add the spice paste and mix. Instead of making a paste, spices could be added here individually but there's a possibility of burning them. So paste is a safe option.
• Add chickpeas.
• Saute them on high heat for 2-3 minutes.
• Add 5 cup water and salt according to taste.
• Mix and put a lid on.
• Let the chickpeas cook until they turn soft enough to eat.
• You can stir them at intervals but not much needed because water will not let the things stick to the bottom.
• Once the chickpeas turn soft but still there's a water, let that water evaporate on high heat.
• Lastly add 1 tsp garam masala and 1 tbsp dry mango powder.
• Saute for a minute only.
• Sukhe kale chane are ready. Enjoy.

Keyword dry chickpeas recipe, sukha kala chana, sukha kala chana for kanya poojan, sukhe kale chane