Sukha Kala Chana Recipe – Authentic Navratri Dry Black Chickpeas Curry
Learn how to make traditional Sukha Kala Chana for Navratri fasting — a protein-rich dry curry made without onion or garlic. Perfect for prasad or lunch with halwa and puri.
Sukha Kala Chana, also known as dry black chickpeas curry, is a beloved North Indian dish, especially prepared during Navratri and Ashtami celebrations. This protein-packed dish is cooked without onion or garlic, keeping it Satvik (pure vegetarian) and ideal for fasting.
Traditionally served with Sooji Halwa and Poori, this trio—Halwa, Chana, and Poori—symbolizes prosperity, purity, and divine offering in Hindu homes.
In this post, you’ll discover how to make authentic Sukha Kala Chana in the traditional Punjabi way — simple ingredients, minimal oil, and maximum flavor.
Ingredients for Sukha Kala Chana
Main Ingredients:
1 cup black chickpeas (kala chana), soaked overnight
2 tbsp ghee or oil
1 tsp cumin seeds
1 tsp ginger paste
1–2 green chilies, slit
1 tsp coriander powder
½ tsp red chili powder (optional for non-fasting days)
½ tsp turmeric powder
½ tsp garam masala
½ tsp amchur (dry mango powder) or lemon juice
Rock salt (sendha namak) to taste
2 tbsp fresh coriander leaves, chopped
How to Make Sukha Kala Chana (Step-by-Step)
Step 1 – Soak and Boil the Chana
Rinse the kala chana 2–3 times and soak in water overnight (8–10 hours).
Next morning, drain and add to a pressure cooker with 2½ cups water and a pinch of salt.
Pressure cook for 5–6 whistles until the chickpeas are tender but not mushy.
Strain and reserve some cooking water.
Step 2 – Prepare the Tempering
Heat ghee in a pan.
Add cumin seeds and let them crackle.
Add ginger paste and green chilies; sauté for a few seconds until aromatic.
Step 3 – Add the Spices
Lower the flame and add coriander powder, turmeric powder, and red chili powder (if using).
Mix well for a few seconds to release the aroma of spices.
Step 4 – Add Cooked Kala Chana
Add the boiled chickpeas along with 3–4 tablespoons of the reserved water.
Mix well so that the masalas coat each chana evenly.
Cover and cook on low heat for 5–7 minutes until dry.
Sprinkle amchur powder or lemon juice and garam masala.
Garnish with fresh coriander leaves.
Serving Suggestions
Serve hot with Sooji Halwa and Poori as part of the Ashtami Prasad thali.
It also pairs beautifully with Kuttu ki Puri or Rajgira Paratha during fasting.
For a healthy lunch, serve it with curd and cucumber salad.
Health Benefits of Kala Chana
Rich in plant-based protein and fiber
Helps maintain blood sugar levels
Provides iron, folate, and magnesium
Excellent for weight management during fasting
Storage and Reuse Tips
Store leftovers in an airtight container for up to 2 days in the refrigerator.
Reheat with a teaspoon of water to retain moisture.
You can mash and use as a stuffing for parathas or wraps.
Pro Tips for Perfect Sukha Chana
Always soak the chana overnight for even cooking.
Add amchur powder only at the end to keep the dish tangy and fresh.
If preparing for fasting, skip red chili powder and use black pepper powder instead.
Use ghee for a rich and authentic flavor.
Quick Facts
| Category | Details |
|---|---|
| Prep Time | 8 hours (soaking) |
| Cook Time | 25 minutes |
| Total Time | 8 hours 25 minutes |
| Cuisine | North Indian |
| Course | Main / Prasad |
| Diet | Vegetarian, Satvik |
| Serves | 4 |
Sukha Kala Chana is not just a recipe — it’s a symbol of devotion and nourishment during festivals like Navratri and Ashtami. Packed with flavor, tradition, and health, this simple dry curry can elevate any festive meal.
Try this Sukha Kala Chana recipe today and enjoy its wholesome, earthy taste with Halwa and Poori — the divine Navratri trio.
👉 Explore more Navratri recipes:
FAQs about Sukha Kala Chana Recipe
Q1. Can I make Sukha Kala Chana without soaking overnight?
No. Soaking is essential to soften the chickpeas and ensure even cooking.
Q2. What can I use instead of amchur powder?
You can use fresh lemon juice or a few drops of tamarind extract.
Q3. Can I make this recipe without pressure cooker?
Yes, boil in a pot for 45–50 minutes until soft but firm.
Q4. Is Sukha Kala Chana good for weight loss?
Yes, it’s high in protein and fiber, which helps in keeping you full for longer.
Q5. How to make Sukha Kala Chana during fasting?
Use sendha namak, skip red chili powder, and replace oil with ghee for purity.