Dry Kala Chana Masala Recipe | Sukha Kale Chane | Healthy Indian Snack

Introduction

Dry Kala Chana Masala, also called Sukha Kale Chane, is a flavorful and protein-rich Indian snack or side dish made with black chickpeas. This wholesome recipe combines earthy spices like cumin, turmeric, red chili, and garam masala to create a savory, mildly spicy, and aromatic dish. Perfect for serving with puri, chapati, or as a standalone snack, this masala is loved across India for its simplicity, nutrition, and irresistible taste. The black chickpeas not only provide protein and fiber but also keep you full for longer. Ideal for vegetarians and health-conscious individuals, this dish is a great addition to everyday meals or festive occasions.

Ingredients

• 1 cup Kala Chana (black chickpeas), soaked overnight for 8–12 hours
• 1 tbsp oil or ghee
• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1/2 inch ginger, finely grated
• 2–3 green chilies, slit or chopped
• 1/2 medium onion, finely chopped (optional)
• 1/2 tsp turmeric powder (haldi)
• 1/2–1 tsp red chili powder (adjust to taste)
• 1 tsp chana masala powder (or 1/2 tsp amchur + 1/2 tsp garam masala)
• 1/2 tsp amchur powder
• 1/2 tsp garam masala
• Salt to taste
• 1/4–1/2 cup water or reserved chickpea cooking water
• Fresh coriander leaves for garnish
• Optional: lemon wedges, fresh onion rings for serving

Cooking Time

• Prep Time: 8–12 hours (soaking) + 10–15 minutes (active prep)
• Cook Time: 20–30 minutes
• Total Time: 30–45 minutes (excluding soaking)
• Servings: 4

Step-by-Step Instructions

1. Soak the Kala Chana: Wash the black chickpeas thoroughly and soak them overnight or at least 8 hours. This ensures they cook evenly and soften properly.
2. Boil the Chickpeas: Drain the soaked chickpeas and transfer them to a pressure cooker. Add 2.5–3 cups of fresh water and 1/2 tsp salt. Pressure cook for 5–7 whistles or 20–25 minutes on medium-high heat until tender but firm. Drain and reserve 1/2 cup of cooking water.
3. Prepare Aromatic Base: Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Add asafoetida and sauté briefly. Add grated ginger and green chilies; sauté until fragrant. If using onions, add and cook until translucent.
4. Layer the Spices: Reduce heat to low. Add turmeric powder, red chili powder, chana masala powder, and amchur powder. Sauté for 30–40 seconds. Add a tablespoon of reserved cooking water if spices seem dry.
5. Combine Chickpeas and Spices: Add boiled chickpeas to the pan. Mix well to coat them with the spice mixture. Pour remaining reserved water gradually to achieve a semi-dry consistency that clings to the chickpeas.
6. Simmer: Cover and simmer on low heat for 7–10 minutes, stirring occasionally, allowing the flavors to infuse into the chickpeas.
7. Finish and Garnish: Sprinkle garam masala and chopped coriander leaves. Optionally, add lemon juice and serve with fresh onion rings or slit green chilies.

Tips & Variations

• Ensure proper soaking of chickpeas to reduce cooking time and enhance texture.
• Do not overcook; chickpeas should retain shape and firmness.
• Adjust spice levels according to preference; reduce chili powder for a milder taste.
• Use ghee for richer flavor or oil for a lighter version.
• Amchur powder or lemon juice adds a tangy finish – optional but recommended.
• Serve hot or at room temperature; it pairs well with Indian breads and rice.

Health Benefits

• High Protein: Kala Chana is rich in plant-based protein, supporting muscle growth and repair.
• Rich in Fiber: Promotes digestion and helps maintain gut health.
• Controls Blood Sugar: Low glycemic index and high fiber help regulate sugar levels.
• Supports Heart Health: Antioxidants reduce bad cholesterol and boost cardiovascular health.
• Weight Management: Keeps you full, reducing snacking and aiding in weight control.
• Boosts Energy: Provides sustained energy from complex carbs and iron content.
• Bone & Hormonal Health: Contains calcium, magnesium, phosphorus, and iron beneficial for bones and women's health.

FAQs

Q: Can I skip soaking Kala Chana?
A: Soaking is highly recommended for faster cooking and softer chickpeas. Without soaking, cook time increases significantly.

Q: Can I make this without onion?
A: Yes, skip onions for a simpler, traditional dry masala version.

Q: How long can I store cooked Dry Kala Chana Masala?
A: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat before serving.

Conclusion

Dry Kala Chana Masala is a nutritious, protein-rich, and flavorful Indian dish suitable for snacks, meals, or festive occasions. Its combination of spices, protein, and fiber makes it a wholesome choice for vegetarians and health-conscious food lovers alike. Easy to prepare and packed with flavor, this Sukha Kale Chane recipe is perfect for everyday cooking or entertaining guests.