How To Make Punjabi Dry Kala Chana?
Punjabi Dry Kala Chana is a dry curry made with black chickpeas. It is apt for fasting days as it is vegan and has no onion or garlic.
Punjabi dry kala chana is a popular dish that is made as Bhog or Prasad during Navratri by many people in Northern India. I tasted this Punjabi dry kala chana the first time when i was invited to a friend’s house for a pooja. This chana is usually served along with sooji ka halwa and poori. The combination is simply outstanding even though it may seem weird to eat poori, kala chana and sooji ka halwa all together. The tradition is that the ladies eat this as a meal after they finish their keertan in the evenings during Navratri. The occasion itself is such an entertainment replete with singing and dance and needless to say the delectable food that follows.
I learnt this recipe from my Punjabi neighbor’s MIL back in India. That aunty makes the best aloo parathas in the whole world, undeniably. Oh did i mention that legendary pickle of hers which had a medley of winter veggies including caulilfower and turnips. Yes, cauliflower in a pickle. I m not a pickle fan but i make an exception for that one pickle. This jewel of a recipe that i picked up from her is vegan and has no onion and garlic. That is the reason why this Punjabi Dry Kala Chana makes a great dish to serve on days when you fast or during Poojas. Pooja or not, this kala chana is truly delicious.
Recipe For Punjabi Dry Kala Chana
Punjabi Dry Kala Chana Recipe- Sukhe Chana Recipe
- Black chickpeas 1 c
- Tomato puree 1/2 c
- Ginger 1" peeled and chopped into julienne
- Turmeric powder 1/2 tsp
- Red chili powder 1 tsp
- Coriander cumin powder 1 tsp
- Garam masala 1/4 tsp
- Black salt 1 tsp see notes
- Salt a small pinch
- Cumin seeds 1 tsp
- Hing 1/2 tsp
- Oil 1.5 tbsp
- Coriander leaves for garnish.
- Lemon juice 1 tbsp to serve
- Soak the chickpeas overnight.
- Next day, drain the water and wash the chickpeas thoroughly.
- Pressure cook the soaked chickpeas in 3 cups of water and a pinch of salt for 5 whistles or until done.
- Once done, drain water completely.
- Heat a pan with oil.
- Crackle the cumin and tip in the hing, ginger and turmeric powder
- Next add the tomato puree along with the remaining spice powders and mix well.
- Simmer till the raw smell of tomato goes away and the mixture has thickened.
- Add the cooked chickpeas and mix well.
- Cook covered for 5 mins on medium flame.
- Remove from flame and garnish with coriander leaves.
- Add lemon juice just before serving.
- Serve with pooris or chapati
2. Be cautious about the salt you add while you cook the chickpeas. This is optional and you may skip the salt while pressure cooking the chana too.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.