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Duration: 30 minutes (cook time) 6-8 hours (soaking time)
Ingredients for Sookhe Kale Chane
|Kala chana / Black Chickpeas||250 gms|
|Green chilli (chopped)||2|
|Ginger garlic paste||1 tsp|
|Jeera / Cumin seeds||1 tsp|
|Rai / Mustard seeds||1/2 tsp|
|Red chilli powder||1 tsp|
|Turmerc powder||1/2 tsp|
|Coriander powder||1.5 tsp|
|Coriander leaves (chopped)||for garnishing|
|Salt||1 tsp or as per taste|
Method for Sookhe Kale Chane
- Rinse well and soak kale chane (black chickpeas) overnight or for 6-8 hours at least.
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- Strain water and keep the chickpeas aside.
- In a pressure cooker, heat oil. Add cumin seeds and mustard seeds, let them crackle.
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- Then add the onions in the cooker, cook till onions becomes soft and translucent.
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- Add chopped green chillies and ginger garlic paste, cook for 2-3 minutes.
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- Now add chopped tomatoes in the cooker.
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- Add the chickpeas and all the dry masalas in the cooker, mix well. Add one cup water and close the lid of pressure cooker.
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- Cook for 20 minutes on medium heat. Let the pressure drop, check the chana, whether they are cooked completely or not. If they are tender and there is some water, cook till the water dries and oil starts appearing.
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- Garnish the dish with chopped coriander and serve hot !