Dry Kala Chana Recipe No Onion No Garlic

The dry kala chana is a protein rich preparation. This recipe has no Onion and No Garlic. Enjoy them with Poori Halwa on a festival day.

Written by Maahi Gupta
  By Maahi Gupta          Updated  15 Nov, 17

  0    

 Easy 





Dry Kala Chana is a pretty popular dry Sabzi from North Indian Cuisine. They are sometimes also called as black chole. Note that they are not the punjabi black chole that you would have tasted with Bhature.

These are mostly served with Sooji Halwa and Poori and especially on festivals. You would have most probably seen them on the occasion of Navratri pooja. Some people like to make them purely with spices i.e. they even get rid of Tomato along with Onion and Garlic.
We have used Tomato here in our recipe and it is up-to you if you want to keep them.

  Ingredients




360 min Prep
60 min Cook
Yield  1 Cup Dry Kale Chane
Nutrition Facts
Dry Kala Chana Recipe No Onion No Garlic
Amount Per Serving
Calories 286 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 4g 20%
Trans Fat 0.004g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 0.2mg 0%
Sodium 595mg 25%
Potassium 298mg 9%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 1g 2%
Vitamin A 14%
Vitamin C 55%
Calcium 3%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.


  Instructions

Boiling Kale Chane


  • Soak Kale Chane in water in a big bowl. Keep them sub-merged for 6 hours or over-night.
  • After 6 hours, rinse the water.
  • Add 750 ml water in a pressure cooker and then the Kale Chane. Cover the lid of the pressure cooker.
  • Switch on the stove on high flame and wait for 2 whistles.
  • After 2 whistles, turn the stove to low flame.
  • Let them boil on low flame for about 30 minutes.
  • After 30 minutes, switch off the stove. Do not open the lid of the pressure cooker until it has pressure/steam in it.
  • Once the steam vanishes, open the lid.
  • Drain the water and keep the dry chane in a bowl aside for later use. Let us move on to make the Tadka.

Making Tadka


  • Add Oil in a pan. Heat it on high flame.
    Making Tadka for Kale Chane
    Making Tadka for Kale Chane 
  • After 1 minute, add cumin seeds and Asafoetida in hot oil.
  • Once cumin turns golden brown in color, add chopped Tomatoes and Green chili. Mix well.
  • After 1 minute, turn the stove to medium flame. Add Salt, Turmeric Powder, Mango Powder, Coriander Powder and Red Chili Powder. Mix well.
  • Cook it for another 1 minute on medium flame.
  • After a minute, add boiled Kale Chane and sprinkle Garam Masala. Mix well.
  • Dry Kale Chane is ready to serve hot with Paratha/Poori/Chapati/Rice. Enjoy!!!

Dry Sookhe Kale Chole are served with Halwa and Poori
Dry Sookhe Kale Chole are served with Halwa and Poori 
Dry Kale chane for Navratri Pooja
Dry Kale chane for Navratri Pooja 

 Storage and Serving Suggestions

Dry Sookhe Kale Chole are served with Halwa and Poori
  1. Keep refrigerated and use within 3-4 days for best results.
Dry Kale chane for Navratri Pooja





No Onion No Garlic Protein Rich Indian Recipes