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Punjabi Dry Kala Chana Recipe- Sukhe Chana Recipe

Punjabi Dry Kala Chana masala is a dry curry made with black chickpeas cooked in spices and tomato puree. This tastes great with pooris, rotis and parathas
Prep Time8 hrs 10 mins
Cook Time25 mins
Total Time8 hrs 35 mins
Course: Accompaniment
Cuisine: Punjabi
Servings: 2
Author: Anusha Praveen


  • Black chickpeas 1 c
  • Tomato puree ½ c
  • Ginger 1" peeled and chopped into julienne
  • Turmeric powder ½ tsp
  • Red chili powder 1 tsp
  • Coriander cumin powder 1 tsp
  • Garam masala ¼ tsp
  • Black salt 1 tsp see notes
  • Salt a small pinch
  • Cumin seeds 1 tsp
  • Hing ½ tsp
  • Oil 1.5 tbsp
  • Coriander leaves for garnish.
  • Lemon juice 1 tablespoon 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


1. Most fasting recipes dont use regular salt. So i have added black salt. Black salt is nothing but sendha namak and is also called as pink salt.
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.

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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.

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