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Sukha Chana (Dry Chana)
5 from 6 votes

Sukha Chana (Dry Chana)

This Sukha Chana is a quick, easy and delicious dry chickpea curry made with minimal ingredients. In spite of few ingredients added, this dry chana curry tastes fantastic. This is also a naturally vegan dish.

Prep Time
8 hrs
Cook Time
10 mins
Total Time
8 hrs 10 mins
Servings: 3
Calories: 341 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For cooking chickpeas
  • 1 cup chickpea chole or kabuli chana), soaked in water overnight or for 8 to 9 hours, white
  • 3 cups water - for pressure cooking the chickpeas
Other ingredients
  • 2 tablespoons neutral cooking oil generic cooking oil
  • ¼ cup onion - thinly sliced
  • 1 pinch asafoetida (hing)
  • 1.5 teaspoons ginger garlic paste or 1 inch ginger and 6 to 7 small to medium garlic crushed in mortar-pestle
  • 1 to 2 green chilies - slit
  • 1 tablespoon Coriander leaves - chopped
  • 1.5 teaspoons black pepper ground black pepper, powder
  • 1 teaspoon lime juice or lemon juice, add as required
  • salt or pink salt or black salt, add as per taste
For garnish
  • 1 tablespoon Coriander leaves - chopped
  • 8 to 10 mint chopped, leaves

Instructions

Cooking chickpeas
    Cup of Yum
  1. Rinse and then soak 1 cup of white chickpeas/chana with enough water covering them overnight or for 8 to 9 hours. In the morning discard the water.
  2. Rinse the chickpeas in water. Then add the soaked chickpeas with 3 cups of water in a 3 litre stovetop pressure cooker.
  3. Pressure cook the chickpeas for 12 to 14 whistles or about 14 to 16 minutes or until they are tender and cooked completely.
  4. The chickpeas should be cooked well and must be soft when you mash it between your fingers or a spoon. 
  5. Once the chana are cooked then drain the water and place boiled chickpeas aside.
Making sukha chana
  1. Heat oil in a pan and add the sliced onions.
  2. Sauté the onions until they become translucent and are softened.
  3. Add 1.5 teaspoons of ginger-garlic paste and a pinch of asofoetida (hing).
  4. Also add 1 to 2 slit green chilies.
  5. Sauté on low heat for a minute, until the raw aroma from the ginger - garlic paste dissipates. Even the color of the onions would change to pale light brown.
  6. Add 1 tablespoon of chopped coriander leaves.
  7. Sprinkle the black pepper powder and salt as required. Stir and mix well.
  8. Now add the boiled chana. Stir well to combine.
  9. Add the lime or lemon juice and mix well.
  10. Cover with a lid and simmer chana curry for 2 to 3 mins on low heat. Remove the lid and turn off the heat.
  11. Garnish the Dry Chana with 1 tablespoon of chopped coriander leaves and 8 to 10 mint leaves.
  12. Serve hot or warm. Drizzle some lemon juice or lime juice on the chana while eating.
  13. Serve Sukha Chana with hot phulka, paratha or as a side dish with pulao or biryani.

Notes

  • If you do not have a pressure cooker, then cook the chickpeas in a pot with enough water. Cooking chickpeas in a pot will take more time.
  • If you want chana to be more spicy, then add more green chilies.
  • If you do not have a pressure cooker, then cook the chickpeas in a pot with enough water. Cooking chickpeas in a pot will take more time.
  • You can also cook chickpeas in an Instant Pot adding water as needed. 
  • The recipe is easily adaptable with canned chickpeas. Drain all the liquids and rinse the chickpeas a few times with water, before adding it to the recipe. 

Nutrition Information

Calories 341kcal (17%) Carbohydrates 44g (15%) Protein 13g (26%) Fat 13g (20%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Sodium 468mg (20%) Potassium 631mg (13%) Fiber 13g (52%) Sugar 8g (16%) Vitamin A 183IU (4%) Vitamin B1 (Thiamine) 0.3mg Vitamin B2 (Riboflavin) 0.2mg Vitamin B3 (Niacin) 1mg Vitamin B6 0.4mg Vitamin C 7mg (8%) Vitamin E 4mg Vitamin K 9µg Calcium 93mg (9%) Vitamin B9 (Folate) 377µg Iron 4mg (22%) Magnesium 84mg (21%) Phosphorus 251mg Zinc 2mg

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 341

% Daily Value*

Calories 341kcal 17%
Carbohydrates 44g 15%
Protein 13g 26%
Fat 13g 20%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Sodium 468mg 20%
Potassium 631mg 13%
Fiber 13g 52%
Sugar 8g 16%
Vitamin A 183IU 4%
Vitamin B1 (Thiamine) 0.3mg
Vitamin B2 (Riboflavin) 0.2mg
Vitamin B3 (Niacin) 1mg
Vitamin B6 0.4mg
Vitamin C 7mg 8%
Vitamin E 4mg
Vitamin K 9µg
Calcium 93mg 9%
Vitamin B9 (Folate) 377µg
Iron 4mg 22%
Magnesium 84mg 21%
Phosphorus 251mg
Zinc 2mg

* Percent Daily Values are based on a 2,000 calorie diet.