Dry Kala Chana

Sukha kala chana or dry black chickpeas is a favorite recipe in my home. Prepared specially after ashtami upwas in navratri, kala chana, without gravy, tastes awesome with halwa and poori (though I am not too fond of pooris).


  • Soak kala chana overnight. 
  • In the morning, boil it with enough water. 
  • Take 1 tsp of ghee, add jeera. 
  • When it crackles, add kala chana. 
  • Stir, and then add cumin powder (jeera powder) amchur powder (dry mango powder), red chilli powder (if you eat), and kala namak (black salt). 
  • Stir and cook (do not add water). 
  • Enjoy 
  • Perfect recipe for poori & halwa

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