This flavorful sukha kala chana (dry black chickpeas) dish tastes divine when served with pooris and sheera. While it is often served as prasad (religious offering) it makes for an easy side dish on busy weeknights.
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Pressure building + Resting time 20 minutesminutes
Rinse and soak the chickpeas in 3 cups of water overnight or at least for 6-8 hours
Drain the chickpeas and add them to a pressure cooker along with 2 cups of water
Pressure cook chickpeas using a traditional pressure cooker (for 4-5 whistles). Allow it to completely cool before opening the lid.
Alternatively, to cook the chickpeas in the Instant Pot, select 'Pressure Cook' and set the timer for 25 minutes. When the cooking cycle is complete, allow the pressure to release naturally.
Drain the chickpeas and reserve the liquid to use it in roti dough or dals.
Putting the dish together
Heat the oil in a medium-sized pan over medium heat and add cumin seeds to it.
When the cumin seeds start to sizzle, add all the spice powders - coriander, turmeric, chili, turmeric along with green chilies (if using) and saute it for about 10-20 seconds making sure it doesn't burn.
Add the drained chickpeas and mix well.
Do a taste test and add more salt if needed.
Simmer it for 5 minutes and take it off heat.
Serve hot with poori and halwa or enjoy it a side dish with dal and rice or as a snack.
Notes
How to prep aheadPulses like chickpeas can be cooked ahead and frozen for 1-2 months without the liquid. Next time you make this recipe, soak and cook twice the amount of chickpeas and store it in the freezer in a ziplock once it has completely cooled.How to storeEasily stores for up to 3-4 days in the refrigerator. Freeze the leftovers - they'll last for at least 1-2 months. Variations
Kala chana sundal - Add 1/2 a teaspoon of mustard seeds along with cumin seeds and when they start to sizzle, add curry leaves. Feel free to skip the garam masala and instead garnish with grated coconut.