Follow these steps for perfect results
Kala Chana (Brown Chickpeas)
soaked overnight
Salt
to taste
Ghee
melted
Cumin seeds (Jeera)
whole
Amchur (Dry Mango Powder)
powdered
Chaat Masala Powder
powdered
Red Chilli powder
powdered
Cumin powder (Jeera)
powdered
Soak Kala Chana (Brown Chickpeas) overnight or for a minimum of 6-8 hours.
Transfer the soaked Kala Chana into a pressure cooker with 1 cup of water and salt to taste.
Pressure cook for about 5-6 whistles and turn off the flame.
Allow the pressure to release naturally.
Once the pressure has released, open the pressure cooker and drain off the excess water from the Kala Chana.
Heat ghee in a pan on medium flame.
Once the ghee is hot, add cumin seeds and allow them to sizzle.
Reduce the flame, add ginger and green chilies (if using).
Add amchur powder, chaat masala powder, red chili powder, and cumin powder.
Mix well and quickly add the boiled Kala Chana.
Stir well to coat the Kala Chana with the spices.
Simmer the Sukha Kala Chana in the pan for 3 to 4 minutes until the masala gets well coated.
Turn off the heat and adjust salt to taste.
Transfer the Sukha Kala Chana into a serving bowl and serve as a prasad or as a side dish.
Expert advice for the best results
Adjust spice levels to your preference.
Ensure the kala chana is fully cooked but not mushy.
Roasting the spices before adding them can enhance their flavor.
Garnish with fresh coriander leaves for added freshness.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Serve in a traditional bowl, garnished with coriander.
Serve as a prasad during Navratri.
Serve as a side dish with Rava Kesari Bhath/ Sooji Halwa Recipe, and Puri Recipe.
Serve as a snack or appetizer.
The spices in the chai complement the flavors of the chana masala.
Discover the story behind this recipe
Traditional prasad offering during Hindu festivals, especially Navratri.
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