Sukha Kala Chana Recipe is a simple, healthy, and flavorful dish that’s often made during festivals like Navratri. It’s cooked in a tangy tomato gravy with basic spices, making it a wholesome and satisfying meal.
Packed with protein and fiber, Kala Chana is a great choice for anyone looking for a nutritious meal.
Traditionally, it’s served with puris and halwa, especially for Kanya Pujan. But it’s so easy to make, you can enjoy it anytime.
Whether for a special occasion or just a regular meal, this Kala Chana recipe is a must-try! (step-by-step-recipe-video)
About Sukha Kala Chana Recipe:
Kala Chana (black chickpeas) has an important place in Navratri celebrations, especially on Ashtami and Navami, when it is prepared as part of the Bhog Prasad.
It’s usually served along with puri and halwa, making a complete meal for the Kanya Pujan, where young girls are worshipped as an avatar of the goddess.
This meal is not just about the food, but it also marks the end of the Navratri fasting, bringing a feeling of satisfaction and thankfulness.
In my family, though, there is a tradition of serving dahi chura (poha) with jaggery along with a variety of sweets. So, when I was a kid and used to become kanjak or kanya, this is what I was given.
In my house, salt was never served during Kanya Pooja. Mom used to make a nice potato curry on that day, but only to serve the Brahmins.
So, during Kanjak Pooja, there was the tradition of inviting and offering food to Brahmins as well.
As a kid, I used to ask my mom, “Why can’t we have sabzi?” She would tell me, “Have this now. Sabzi can be served only after the pooja is over.”
I have mostly seen this combination served in Delhi, but nowadays I’ve seen many people doing this elsewhere too.
Since I loved the combination and it was easy to make, I thought I should also try it, especially because most kids don’t prefer dahi chura, especially in metro cities.
But the culture of serving dahi chura to a kanya remains in Bihar.
Now, onto the Kala Chana recipe. This kala chana is simple and easy to make, and each family has its way of preparing it, with slight differences here and there.
Even I make this chana in many different ways, and this recipe is one of those ways.
Serving Suggestion:
Serve the Kala Chana warm, with soft puris and a side of halwa for a traditional Kanya Pujan meal.
For an extra flavor, serve it with some green chutney or a tangy tamarind chutney.
It goes well with roti, paratha, or even as a filling for a wrap or kathi roll, making it versatile for lunch or snacks.
To make it more filling, add a simple cucumber-onion salad or raita on the side.
Storage Suggestion:
Refrigeration: Store the cooked Kala Chana in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, simply warm it up in a pan on the stove or, in the microwave, adding a splash of water to maintain the consistency.
Pro Tips:
Soaking: Soak the kala chana overnight (or at least 6-8 hours) to help it cook faster and soften nicely. This will also help with better digestion.
Pressure Cooking: Use a pressure cooker or Instant Pot to cook the chana quickly. Typically, 3-4 whistles on medium heat should be sufficient.
Consistency: If you prefer your kala chana with gravy, add more water and simmer longer. For a dry version, let the water evaporate completely and sauté it a little longer.
Spice Adjustments: Adjust the spices to your liking. You can add a bit of chaat masala or amchur (dry mango powder) for a tangy twist if you are making it for normal days.
Meal Prep: Make a larger batch of kala chana and use it for different meals throughout the week – it’s perfect for salads, sandwiches, or just as a protein-packed snack. It also works well as a side dish.
Why You Should Make this Recipe:
Healthy and Nutritious: Kala Chana is packed with protein, fiber, and essential nutrients like iron, making it a great choice for a wholesome meal.
Easy to Make: This recipe uses simple, everyday ingredients and is quick to prepare, making it perfect for busy days.
Traditional and Festive: It’s a key part of Navratri celebrations, especially during Kanya Pujan, connecting you to cultural roots while enjoying a tasty dish.
Versatile: Whether as a side dish, main meal, or snack, this Kala Chana recipe can be enjoyed in many ways and fits into any occasion.
Budget-Friendly: It’s affordable and suitable for everyone, including those looking for vegetarian or vegan options.
Looking for Some More Recipes Like This:
Subscribe for More Deliciousness!
I hope you liked this recipe and are excited to try this Kala Chana Recipe.
To ensure you’re the first to get these recipes, subscribe to my email list. You’ll receive updates and new recipes delivered straight to your inbox.
It’s the best way to keep up with all the tasty things happening here. Don’t miss out—subscribe today and join our community of food lovers!
Basic Ingredients Used to Make this Recipe:
Kala Chana: The star ingredient of the dish, Kala Chana, is packed with protein, fiber, and nutrients, making it a great choice for a healthy and filling meal.
Tomatoes: Tomatoes add tanginess and form the base of the gravy, balancing the spices with their natural acidity.
Ginger: Ginger adds warmth and a slight zing to the dish, enhancing the overall flavor. You can use ginger paste or powdered ginger in case fresh ginger is unavailable. (though fresh is best for flavor).
Green Chillies: Green chilies bring in heat and spice. Adjusting the quantity can help control the spice level.
Red Chili Powder: This adds extra heat and color to the dish. You can skip it if you do not want to add it.
Coriander Powder: I have used coriander powder for this recipe.
Cumin Seeds: Cumin seeds are often used for tempering, bringing a nutty, aromatic base flavor. Ground cumin can be used if you don’t have whole seeds.
Ghee: Ghee adds richness and depth to the dish, giving it a traditional flavor and aroma.
Cooking Oil/Ghee: Used for cooking the spices and kala chana, adding smoothness and flavor to the dish.
Sendha Namak (Rock Salt), to taste: Traditionally used during fasting, sendha namak is considered pure and adds a unique taste. Regular table salt can be used if you’re not observing fasting or don’t have rock salt.
Coriander Leaves: Fresh coriander leaves bring the freshness to the dish.
Kala Chana Masala
Ingredients
- 1 cup Kala Chana Black Chick Peas soaked overnight)
- 6 Tomato medium
- 1 inch Ginger
- 4 Green Chilli
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Seeds
- 1 tbsp Ghee
- 2 tbsp Cooking Oil/Ghee
- Sendha Namak Rock Salt, to taste
- Coriander leaves handful, chopped
Instructions
- Rinse Kala Chana thoroughly and soak it in water overnight or for at least 8 hours. This helps soften the chickpeas and makes them easier to cook.
- Drain the soaked Kala Chana and add it to a pressure cooker. Add enough water to cover the chickpeas and a pinch of salt.
- Pressure cook on medium heat for about 4-5 whistles or until the chickpeas are soft. Once done, set the cooked chana aside, and do not discard the water.
- Make a paste of tomato, ginger and green chilli. Set aside.
- Now heat oil in a pan.
- Add cumin seeds and let them splutter.
- Add the ground tomato paste and cook for few minutes.
- Then add coriander powder, red chilli powder and salt.
- Cook the masala for 5-7 minutes, stirring occasionally, until everything is well combined and fragrant.
- Add the cooked Kala Chana along with the reserved water to the pan with the tomato masala.
- Stir well to combine and let it simmer on medium heat for 10-15 minutes, allowing the flavors to blend.
- Once the gravy thickens to your liking, turn off the heat.
- Add spoonful of ghee and handful of freshly chopped coriander leaves.
- Serve the Kala Chana hot with puri, halwa, or as a side with rice or chapati.
- Enjoy your flavorful and healthy Kala Chana!
Nutrition
Frequently Asked Questions About the Recipe:
How can I make the gravy thicker?
If you want a thicker gravy, mash a small portion of the cooked Kala Chana and mix it back into the gravy. This will naturally thicken the dish without the need for additional ingredients.
How long can I store Kala Chana in the fridge?
You can store cooked Kala Chana in an airtight container in the fridge for up to 3-4 days. Reheat it before serving, adding a little water if it has thickened.
Is Kala Chana gluten-free?
Yes, Kala Chana is naturally gluten-free, making it a great option for those following a gluten-free diet.
My Recommended Product:
Here I have listed the products you might want to look at.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Remember that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger, and the reviews are based on my opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
- TRIPLY: Made of high quality triply material. 0% Contact with Aluminum.
- Smooth Operation - Easy Open and Close
- Safe Cooking - With Double Safety Mechanism
- Faster Cooking - Reduces cooking time and ratains food nutrients
- Built to last - Tested at six times the operating pressure
You Might Also Want to Try:
Bhindi Masala Curry Recipe
Lauki Kofta Curry Recipe – How to Make Bottle Gourd Kofta Curry Recipe
Rajma Masala Recipe
Delhi Famous Chole Bhature
If you liked this Navratri Kala Chana Recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.
Please take a moment to rate the recipe and leave a comment below to let us know what you thought. Your feedback is invaluable in helping us improve our recipes and providing you with the best culinary experiences.
So, if you have any tips, suggestions, or variations you would like to share, please don’t hesitate to do so. And don’t forget to share the recipes on your favorite social network sites.
