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Sookha kala channa


Sookha kala channa

  • Duration: 30 minutes
  • Serves: 2 to 4 people
  • Spice Level: Zero

Authenticity Slice

To get the best texture, overnight-soak the kala chana.

Trivia Tadka

Sookha Kala Chana is a special recipe that is made using a minimal number of ingredients. It is very popular in Punjab, especially during the Navaratri fasting period, especially on the Ashtami day. It is a must-make prasad offering made on Ram Navami and is often prepared alongside shoji  halwa. 


  • Black chickpeas (kala chana) (2 cups)
  • Cumin seeds (jeera) (1 tsp)
  • MTR Haldi Turmeric Powder (1 tsp)
  • MTR Lal Mirch Red Chilli Powder (½ tsp)
  • MTR Garam Masala Powder (½ tsp)
  • Mustard oil (sarson ka tel) (2 tbsp)


  • Overnight-soak the chana.
  • The following morning, drain out the water and keep the chana aside.
  • Heat the mustard oil in a pressure cooker and just when it has begun to smoke up, toss in the jeera.
  • When the jeera has begun to splutter, add in the chana. Keep sautéing for a minute.
  • Next, add in the MTR Haldi/Turmeric Powder, the MTR Lal Mirch/Red Chilli Powder, the MTR Garam Masala Powder, and salt. Keep sautéing for about 2 minutes.
  • Pour in 1½ cups of water and keep stirring.
  • Put the lid on and pressure-cook the mix, timing it to 10 to 12 whistles.
  • Once the cooker has cooled down, take the lid off and let the mix simmer till all the water has dried up.
  • Serve the Sookha Kala Chana with poories and sooji halwa. 

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