You are currently viewing Sukhe Kale Chane Recipe – Dry Black Chickpea Dish – 19 Jan 13

Sukhe Kale Chane Recipe – Dry Black Chickpea Dish – 19 Jan 13

The Ashram is, as usual, a place of coming and going. One week ago, our friends Thomas and Iris left after two beautiful weeks of holiday. Not long after they had gone, a group of American University students arrived and the Ashram was buzzing with life again. They left yesterday after a few nice days of visiting Vrindavan and playing with the school children. In all the busy time with guests we did not forget to prepare a dish for you for which I will write you the recipe today so that you can enjoy it just as we and our guests did: Sukhe Kale Chane, black chickpeas but not in a sauce as usual but this time dry.

Sukhe Kale Chane – Dry Black Chickpea Dish

Take your black chickpeas and whip up a tasty side dish that complements an Indian meal!

How long does it take to make Sukhe Kale Chane?

Preparation Time:
Cooking Time:
Total Time:
You need to soak the chickpeas for at least seven hours before preparation

Ingredients

250 g Black Chickpeas
2 tbsp Olive Oil or
2 tsp Cumin
1 small piece – approx. 1 tbsp Fresh Ginger
10-15 Curry Leaves
1 tsp Garam Masala
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/4 tsp Black Pepper
1 tsp Ginger Powder
1 tsp Mango Powder
Water for boiling and salt according to taste

How to make Sukhe Kale Chane?

You need to soak the chickpeas over night or – if you want to make them for dinner – from the early morning. Wash them before and then place them in a bowl with enough water so that they can soak it in. Do not pour out the water when you want to start cooking but put the water together with the chickpeas into a pot which you then place on your stove. Bring it to a boil, add a little bit of salt and let the chickpeas boil until they are soft. In the meantime you can peel and cut your ginger into very small pieces. After 15 to 20 minutes, take out one chickpea and squeeze it in between two fingers. If you can easily mash it, they are done.

In the next step you need to drain the water but you don’t need to throw it away – you can use it for boiling lentils, a saucy vegetable dish or for making bread dough. It will make any dish more delicious and healthy!

Heat up the oil in a pan and add the cumin, stir once and add the ginger pieces. Stir again and add the curry leaves after a few seconds. Stir again, add the chickpeas and on top of it some salt. You will now keep on stirring while you are roasting the chickpeas. It will take about ten minutes until they are completely dry and in order to keep them from sticking to your pan, you will need to just keep on rotating them. The goal is to dry the water that they previously soaked so that they are quite dry on the inside – but of course not burnt and still soft enough to eat!

Once that state is reached, add garam masala, coriander and turmeric. If you like your food a bit spicy and hot, you can add black pepper and ginger powder. Mix the spices nicely into the chickpeas and keep on stirring for another five minutes so that they can get hot and pass their aroma to your dish.

After switching off your stove, sprinkle the mango powder over your chickpeas and mix well. This will give them a nice sour note. Serve them warm and enjoy!

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