Sukha chana, also known as dry chana, is a popular North Indian dish made with black chickpeas that have been cooked and then sautéed with a variety of spices. This dish is rich in flavor and nutrients, making it a great addition to a healthy diet.
One of the main health benefits of sukha chana is its high protein content. Black chickpeas are an excellent source of plant-based protein, making them a great option for vegetarians and vegans who may have a harder time meeting their daily protein needs. Protein is essential for building and repairing tissues in the body, and it can also help promote feelings of fullness and reduce cravings.
In addition to protein, sukha chana is also high in fiber. Fiber is important for digestive health and can help regulate blood sugar levels and reduce the risk of heart disease. Black chickpeas are also a good source of vitamins and minerals, including folate, iron, magnesium, and zinc.
Sukha chana is also low in fat and calories, making it a great option for anyone trying to maintain a healthy weight. This dish is often eaten as a snack in India and can help curb hunger between meals without contributing too many calories.
Overall, sukha chana is a nutritious and delicious dish that offers a range of health benefits. It's a great way to incorporate more plant-based protein and fiber into your diet and can help support overall health and well-being.
There are a few reasons why someone might choose to make sukha kala chana without onion and garlic.
Firstly, some people follow a Jain diet, which prohibits the consumption of onions, garlic, and other root vegetables because they believe that these foods are likely to contain more microorganisms and hence cause more harm to the body.
Additionally, some people may be allergic or sensitive to onions or garlic and choose to avoid them for health reasons.
Finally, some people may choose to avoid onions and garlic for religious reasons. For example, in some Hindu traditions, onions and garlic are believed to stimulate the senses and increase desires and are, therefore, not eaten by certain sects during religious observances.
Regardless of the reason, the sukha kala chana recipe can still be flavorful and delicious, even without onion and garlic.
Jump to:
Ingredients
- 1 cup dry kala chana (black chickpeas)
- 2 tablespoon oil
- 1 tomato, finely chopped
- 2 green chilies, slit
- 1-inch ginger, grated or finely chopped
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- Salt, to taste
- Fresh cilantro leaves, chopped (for garnish)
Instructions
- Soak the kala chana in water overnight or for at least 6-8 hours.
- Drain the water and transfer the kala chana to a pressure cooker. Add enough water to cover the chana and pressure cook for 3-4 whistles or until the chana is tender. Alternatively, you can also cook the chana in a pot of water on the stove for 45-50 minutes or until tender.
- Heat oil in a large skillet or wok over medium heat. Once hot, add cumin seeds and let them splutter.
- Add grated ginger and chopped green chilies. Sauté for a minute.
- Add chopped tomatoes and cook until the tomatoes are soft and mushy.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
- Add the cooked kala chana to the skillet and mix everything well.
- Add garam masala and mix well. Cook for a couple of minutes.
- Garnish with chopped cilantro leaves and serve hot with rice or roti.
This recipe is still flavorful and delicious without onion and garlic. Enjoy your sukha kala chana without any worries!
📖 Recipe
Sukha Chana Recipe (No Onion Garlic)
Ingredients
- 1 cup dry kala chana, black chickpeas
- 2 tablespoon oil
- 1 tomato, finely chopped
- 2 green chilies, slit
- 1 inch ginger, grated or finely chopped
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- Salt, to taste
- Fresh cilantro leaves, chopped (for garnish)
Instructions
- Soak the kala chana in water overnight or for at least 6-8 hours.1 cup dry kala chana
- Drain the water and transfer the kala chana to a pressure cooker. Add enough water to cover the chana and pressure cook for 3-4 whistles or until the chana is tender. Alternatively, you can also cook the chana in a pot of water on the stove for 45-50 minutes or until tender.
- Heat oil in a large skillet or wok over medium heat. Once hot, add cumin seeds and let them splutter.2 tablespoon oil, 1 teaspoon cumin seeds
- Add grated ginger and chopped green chilies. Sauté for a minute.1 inch ginger, 2 green chilies
- Add chopped tomatoes and cook until the tomatoes are soft and mushy.1 tomato
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.½ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, Salt
- Add the cooked kala chana to the skillet and mix everything well.
- Add garam masala and mix well. Cook for a couple of minutes.½ teaspoon garam masala
- Garnish with chopped cilantro leaves and serve hot with rice or roti.Fresh cilantro leaves
Leave a Reply