Sukha Kala Chana Masala Recipe | Dry Brown Chana Masala

This Sukha Brown Chana Masala Recipe is a nostalgia-invoking one, especially when prepared during the festival of Navratri. Many of us grew up eating dry kala chana masala on the last day of Navratri, for Ashtami or Navami, along with piping hot puris, and delicious sooji halwa, signifying the end of the fasting period.

Our Sukha Kala Chana Masala recipe for kanjak is a simple yet delicious one which can easily be prepared by beginners to cooking as well as enjoyed by experienced Indian cooks.
 

Dry Brown Chana Masala Recipe Ingredients | How to make Dry Kala Chana Masala

To prepare the best dry brown chana masala in your kitchen you will require brown chickpeas (kala chana) that have been soaked overnight. You will also need ghee, cumin seeds, ginger, green chillies, roasted cumin powder, red chilli powder, dried mango powder (amchur), anardana powder or pomegranate seed powder, and rock salt (sendha namak) for seasoning. This dish calls for no chopping or grinding (except for just a bit of ginger) and hence is one of the easiest vrat ka khana preparations.
 

Is Kala Chana Healthy?

Nutritionally speaking, kala chana (brown chickpea) is protein-dense and also packs in iron, folic acid, manganese etc. It is widely eaten in India as it is nutritionally dense (and delicious of course). Kala chana is high in fibre and the diabetics can eat it because of its low Glycaemic Index. It is healthy for adults and children alike.
 

Navratri Rituals

Navratris or nine nights are observed in honour of Goddess Durga. The festival marks the victory of good over evil. It also marked to accept the importance of feminine power. As per tradition on the Ashtami or Navami, i.e. the eighth or ninth day of Navratri, the fast is broken and nine girls from the neighbourhood are worshipped as the manifestation of Goddess Durga. These girls are fed puri, dry kala chana masala, and sooji halwa.
 

This culinary trio is also called ‘puri-chana-halwa’ and by using grains such as wheat flour for puris, semolina or suji for halwa, and legumes i.e. brown chickpeas or kala chana, the ritual marks the end of the fasting period. The girls are also often given a token of thanks for accepting the invitation to come and eat. The gifts often include new clothes.
 

How to make dry kala chana recipe for prasad well:

Do not forget to soak the kala chana a day ahead. This is an essential step as all chickpeas are hard and do not cook easily. Also remember to add rock salt (sendha namak) to the kala chana while boiling them in the pressure cooker. The salt helps in softening the chickpeas as well. The balance of spices is key to this dish so do make sure you get the spice quantities right as per our dry brown chickpea masala recipe.  
 

Preparations of kala chana across India:

In North India, kala chana is often eaten in the form of an onion-tomato-ginger-garlic and spices based curry along with rice or rotis. A delicious sukha kala chana chaat is made by boiling, cooling, and mixing the brown chickpeas with finely chopped tomato, onion, cucumber, chillies, salt, and chaat masala powder.
 

Kala Chana Sundal is a nutritious snack sold from beach-side carts in Tamil Nadu. This spicy, dry snack also contains grated coconut and is a delight to eat. It is also distributed as prasadam in temples. In Kerala, a preparation of kala chana known as Kadala Curry is eaten with puttu or steamed ground rice and coconut in a cylindrical shape. In West Bengal, kala chana is added to various dishes to give them some volume and added nutrition.
 

What is the difference between kala chana and kabuli chana or safed chana?

What is the difference between kala chana (brown chickpea) and kabuli chana (the common white chickpea), sometimes known as safed chana or chole? Kala chana is smaller than kabuli chana and has a rough, dark brown surface, while the larger kabuli chana has a light beige smooth exterior. Kala chana is grown predominantly in India and is also known as desi chana. White chickpeas (kabuli chana) can be found extensively across the world, and were only introduced into India in the 18^th century. Kala chana is more nutritious and healthier than safed chana. The word 'kala' means black, and kala chana is called so due to its dark colour, however it is actually dark brown in colour and not black as its name may wrongly imply.
 

Serving Suggestions for Dry Brown Chana Masala:

Serve the dry black chana masala for Navratri (on Ashtami) with piping hot puris made of whole wheat flour along with sooji ka halwa. Since this is a prasad recipe no garnish is required. However, if you are serving it on occasions other than Navratri, serve it with rotis or paranthas with plain yogurt or pomegranate raita on the side. You can also serve this as a side dish with any curry of your choice and garnish it with ginger juliennes. It works just fine as a snack too!
 

On non-fasting days, try preparing our Kala Chana Pulao, a delectable preparation of spiced kala chana and rice.

Watch our step by step video on how to make Navratri special dry kala chana masala at home in your kitchen, with an easy cooking technique and all ingredients.

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Or see all our Navratri Recipes right here!