How to Make North indian Kala Chana Recipe | Dry Chana recipe | सूखा काला चना | Black Chickpeas

kala chana

🥗Healthier: sprouted black chickpeas

💰Cheaper: regular chickpeas

Sprouted chickpeas offer similar health benefits and are often cheaper.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being healthier.

Soak the kala chana overnight in enough water. Next morning, drain the water and rinse well.

Pressure cook the chana with 2 cups of water and salt for 2-3 whistles on high heat or boil in a pan until soft and cooked, which takes about 30 minutes.

Heat oil in a broad pan, and add cumin seeds, mustard seeds, and asafetida.

When the seeds start to splutter, add green chilies and ginger. Stir well and cook for about 2 minutes.

Add the chili powder, turmeric powder, coriander powder, and dried mango powder and roast well for 2 minutes.

Add cooked chana with water and cook for 5 minutes.

Add chopped coriander and mix well.

Remove from heat and transfer to a serving dish.

Cooking Techniques

Equipment Needed

Spice Level: