Sookha kala chana is a deliciously spiced dry preparation which is popularly made for kanjak puja during Navratri. This high protein no onion no garlic dish can be enjoyed year-round as well, as a chaat, salad, or a side with poori or paratha. A vegan recipe!!!

Sookhe kaale chane is something we enjoy all through the year. Though it holds special importance as ashtami prashad. It's usually served with hot puffy pooris and sooji halwa to little girls along with some gifts after offering it to Goddess Durga.
These black chickpeas are a powerhouse of nutrition as they are rich in protein, dietary iron, and fiber, and have a low glycemic index.
One of my favorite ways to enjoy it otherwise is as a chaat. I usually top the prepared sookhe chane with cucumbers, onions, tomatoes, green chilies, chaat masala, lemon juice, and lots of cilantro. Add some sev for extra crunch. It makes a yummy tea-time accompaniment. Do give this a try and share your thoughts :)))
Ingredients
- 2 cups kaale chane (black chickpeas), rinsed and soaked overnight
- 1-inch ginger, grated
- 3 tomatoes, puréed
- 1 teaspoon cumin seeds
- 2 teaspoon kashmiri chili powder
- 1 teaspoon amchur (dried mango powder)
- 2 teaspoon coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon mint powder
- 1 teaspoon kala namak (black salt) or chaat masala
- ¼ teaspoon turmeric powder
- a generous pinch of asafoetida
- ¼ cup fresh cilantro or coriander, finely chopped
- 1.25 cups water
- salt to taste

Instructions
Instant Pot
- Drain the soaked chickpeas and rinse under running water.
- Turn Instant Pot to SAUTÉ mode.
- Add oil, once it's hot, add asafoetida and cumin seeds. Let the seeds pop for about 30 seconds.
- Then, add ginger, sauté till light brown and aromatic.
- Stir in tomato purée and cook for 5-6 minutes or till oil leaves the sides.
- Mix in all the spices except garam masala - kashmiri chili powder, coriander powder, amchur, ground cumin, black salt, mint powder, and salt. Keep stirring. Splash a little water to make sure nothing is stuck at the bottom and the spices don't burn.
- Add black chickpeas along with 1.25 cups of water. Give it a good stir.
- Cancel the SAUTÉ mode. Close the lid of the IP with the vent in the sealing position.
- Change the setting to PRESSURE COOK or MANUAL MODE at High for 30 minutes.
- Let the pressure release naturally. Open the lid and mix well.
- Turn on the SAUTÉ mode again at High. Stir in garam masala and sauté for a few minutes to evaporate any extra water there is. Cancel the SAUTÉ mode.
- Transfer to a serving bowl. Garnish with cilantro. Enjoy with poori and halwa!!!
Stovetop
- Drain the soaked chickpeas and rinse under running water.
- Pressure-cook the chickpeas in 3 cups of water on medium flame. After the first whistle, lower the flame and cook for an additional 20 minutes. Let the pressure release naturally.
- Strain the kala chana and keep aside. Save the excess liquid to make dough and in other curries.
- Heat oil in a pan on medium heat. Add asafoetida and cumin seeds. Let the seeds pop for about 30 seconds.
- Then, add ginger, sauté till light brown and aromatic.
- Stir in tomato purée and cook for 5-6 minutes or till oil leaves the sides.
- Mix in all the spices except garam masala - kashmiri chili powder, coriander powder, amchur, ground cumin, black salt, mint powder, and salt. Keep stirring.
- Add the boiled chickpeas. Give it a good stir and cover.
- Lower the flame and let them cook for 10 to 15 minutes.
- Once done, turn off the heat and stir in garam masala.
- Transfer to a serving bowl. Garnish with cilantro. Enjoy with poori and halwa!!!
Recipe Notes
- This is a vegan recipe. Can be gluten-free, just skip asafoetida.
- You can squeeze a little lemon at the end for a more tangy flavor.
- These kaale chane are moderately spicy keeping in mind the kids, but you can amp up the heat factor by adding some chopped green chilies.
- Soaked chickpeas are easier and faster to cook. If you forget to soak them the previous night, soak in hot water for 2 hours and cook for an additional 15 minutes
