Sukha kala chana (Navratri black chickpea curry)
Drown your senses in the perfect flavors of Sukha Kala Chana, a delectable vegan curry made with protein-packed black chickpeas. This sattvic recipe, perfect for Ashtami Prasad, combines spices, tender chickpeas, and a light tomato-based gravy. Prepare this nourishing dish for Navratri, or as a flavorful meal prep item any time of the year.
Servings: 3 (Yield 3 cups)
Calories: 375kcal
Cost: $7
Equipment
Ingredients
- 1 cup dry kala chana black chickpeas or desi chana
- 6 cups water
- 3 tablespoons canola oil vegetable oil, or sunflower oil
- 1 teaspoon cumin seeds
- 1 ½ teaspoons grated fresh ginger
- 1 teaspoon amchur powder dried mango powder
- ½ teaspoon ajwain seeds carom seeds
- ½ teaspoon asafetida hing
- 3 green chilies hari mirch minced
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ¾ teaspoon coriander powder
- 1 ¼ cups diced tomatoes
- 1 ¼ teaspoon salt
- 2 cups water
- ¼ cup cilantro leaves
Instructions
- Rinse the dry kala chana (black chickpeas) thoroughly under running water. In a large bowl, soak the kala chana in 6 cups of water for about 8 hours or overnight. If you live in a hot climate place the chana under refrigeration.
- After soaking, drain the water and rinse the chickpeas again. Set aside.
- Heat a pressure cooker or a large pot over medium heat. Add the oil and heat it for 60 seconds.
- Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds, becoming aromatic.
- Stir in the grated fresh ginger, amchur powder, ajwain seeds, asafetida, minced green chilies, turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and let the spices cook for about a minute.
- Add the diced tomatoes and salt to the pot and cook for 3-4 minutes until the tomatoes soften, the skins wilting.
- Add the soaked and drained kala chana to the pot along with 2 cups of water. Stir everything together.
- If using an ordinary pot on the stove: put on the lid and cook on medium-low heat for 30-35 minutes. You will need to open the pot to stir occasionally. Use a heavy-bottomed pot to avoid burning, and add water if the pot runs dry.
- After cooking covered for 30 minutes, remove the lid and continue to cook uncovered for 15-20 minutes until most of the liquid has evaporated and the kala chana is tender.
- If using a stovetop pressure cooker: Close the lid and cook on medium-high heat until you hear one whistle. Then reduce the heat to low and let it cook kala chana for another 15-20 minutes. Remove from heat and let the pressure release naturally.
- If using an instant pot: Close the lid, set the valve to the sealing position, and select the pressure cook/manual mode. Cook on high pressure for 20 minutes. Once done, allow for a natural pressure release.
- After cooking, open the lid and check if the kala chana is tender and cooked through. If needed, simmer for a few more minutes until desired consistency is reached. Add water if the mixture has become too dry.
- Garnish with freshly chopped cilantro or coriander leaves.
Notes
- Soaking the kala chana for the recommended time (overnight) ensures they cook evenly and become tender.
- Check the tenderness of the chickpeas by gently pressing them between your fingers. They should be soft and easily mashed. If they are still slightly firm, continue simmering until desired tenderness is achieved.
- Adjust the quantity of green chilies according to your preferred level of spiciness.
- If the curry becomes too dry during cooking, add a little water to maintain the desired consistency.
- Taste and adjust the seasoning (salt and spices) according to your preference before serving.
Nutrition
Calories: 375kcal | Carbohydrates: 44g | Protein: 11g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 1185mg | Potassium: 698mg | Fiber: 6g | Sugar: 4g | Vitamin A: 401IU | Vitamin C: 17mg | Calcium: 183mg | Iron: 4mg