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kala chana
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5 from 2 votes

sookha kala chana, How to make sookha kalala chana

Sookha Kala Chana- Black chickpeas boiled and stir fried with few basic Indian spices- for Devi Ashtmi Pooja
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast, Dry curry
Cuisine: North Indian Cuisine, Punjabi Cuisine
Servings: 5 person


  • 1.5 cup Black Chickpeas / Kala Chana
  • 4 tbsp Clarified Butter / Desi Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp asafoetida
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1/4 tsp Black Salt / Kala Namak
  • 1.5 tsp Coriander Powder / Dhaniya Powder
  • 2 tsp Mango Powder / Amchoor Powder
  • 2 Green Chillies / Hari Mirch
  • 1 inch Ginger / Adrak
  • 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya
  • salt to taste
  • 2 tsp lemon juice


  • Wash kala chana and soak overnight or for minimum 8 hours in enough water.
  • Drain the water from the soaked chana and wash with fresh water.
  • Now add the soaked chana in the pressure cooker and add salt and water (approx 1.5 inch above the chana level )
  • Pressure cook till done,it may take 4-6 whistles depending on the quality of chana.
  • Let the pressure cool down and then open the cooker.
  • Add all the powdered spices in 1/4 cup water and mix well.(use the water in which you have boiled the chick peas)
  • Heat ghee or oil in the pan and add cumin seeds and asafoetida.
  • Add chopped green chilies and ginger and stir for few seconds.
  • Add the spices mixed with water and stir fry for a minute or till it slightly thickens.
  • Now add the boiled chana along with some water.(not more then 1 cup)
  • Let it simmer on low heat till it absorb the moisture and become almost dry.
  • Switch off the flame and add chopped coriander, few Ginger Juliennes and lemon juice.
  • Serve with poori or paratha or as a snack.