Dry Kale Channe recipe

Dry Kale Channe recipe

Sookhe Kale Channe is prepared for Ashtami Pooja or Navratri Pooja, Sookhe Kale Channe, Suji Halwa and Puri are prepared as Prasad for the Poojas.

Ingredients for Sookhe Kale Chane

  •     Kaale Channe(black grams) - 2 cup (400 grams)
  •     Salt - 1 tsp
  •     Oil (refined) - 2 tbsp
  •     Jeera(cumin seeds) - 1/2 tsp
  •     Coriander(dhaniya) powder - 1 tbsp
  •     Ginger - 1 inch long piece (cut into thin strips)
  •     Red chilly powder - less than 1/4 tsp
  •     Amchur(mango) powder - 1/2 tsp
  •     Garam masala - 1/4 tsp
  •     Green coriander - 1 tbsp

How to make Sookhe Kale Channe

Clean, wash and soak Kale Channe in water the entire night.

Take out the soaked Channe from the water, wash then put these Channe along with salt and 1/2 cup water in a cooker. Boil the Channe, after1 whistle goes off allow the Channe to cook for 3-4 minutes on a low flame.Turn off the gas.

Open the cooker after all the pressure is released, take the Channe out. The Channa water can be used while frying the spices. If there is more water than you can also drink it as soup as it is very nutritious.

Pour oil in a frying pan(kadhai) and heat, put Jeera in hot oil. After Jeera is roasted put coriander powder, ginger, red chilly powder Amchur powder and garam masala. Stir all these spices with a spoon and also add the water released from the Channe then mix well. Cook till water turns thick. Put the spices in the Channe and cook for 2 minutes while you stir regularly. Put green coriander to the Channe and  mix.

Sookhe Kale Channe is ready.