Sukhe Chole Recipe – Dry Chickpea Masala
Description:
Sukhe Chole, or Dry Chickpea Masala, is a high-protein vegetarian recipe with no onions or garlic, making it ideal for those looking for a flavorful yet simple dish. This Punjabi-style dish uses basic everyday spices along with ginger paste to create a wholesome and aromatic meal. Perfect for daily meals or as a convenient lunchbox option, Sukhe Chole pairs well with Ajwain Puri and Boondi Raita for a complete Punjabi feast.
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Kabuli Chana (Chickpeas) | 1 cup (soaked overnight and boiled) |
| Oil | As needed |
| Cumin Seeds (Jeera) | 1 tsp |
| Ginger Paste | 1/4 tsp |
| Chana Masala Powder | 2 tsp |
| Red Chili Powder | 2 tsp |
| Cumin Powder | 1/4 tsp |
| Dry Mango Powder (Amchur) | 2 tsp |
| Turmeric Powder | 1/4 tsp |
| Coriander Powder | 1 tbsp |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx) |
|---|---|
| Calories | 230 kcal |
| Protein | 9 g |
| Carbohydrates | 34 g |
| Fat | 5 g |
| Fiber | 7 g |
| Sodium | 300 mg |
Preparation Time
| Task | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Instructions
Step 1: Prepare the Chickpeas
- Rinse and soak 1 cup of Kabuli Chana (chickpeas) overnight.
- Drain and transfer the soaked chickpeas to a pressure cooker. Add salt and water, and cook until the cooker releases three whistles.
- Allow the pressure to release naturally. Once done, drain the water and set the boiled chickpeas aside.
Step 2: Prepare the Masala
- Heat oil in a deep pan or kadhai over medium heat.
- Add 1 teaspoon of cumin seeds and let them splutter.
- Stir in 1/4 teaspoon of ginger paste and sauté for 30-40 seconds until fragrant.
Step 3: Add Spices
- Add 2 teaspoons of chana masala powder, 2 teaspoons of red chili powder, 2 teaspoons of dry mango powder (amchur), 1/4 teaspoon of turmeric powder, 1/4 teaspoon of cumin powder, and 1 tablespoon of coriander powder to the pan.
- Mix well and sauté the spices for about 1 minute to release their flavors.
Step 4: Combine Chickpeas
- Add the boiled chickpeas to the masala and mix thoroughly, ensuring the chickpeas are well coated with the spice mixture.
- Cook for another 2 minutes, stirring occasionally to prevent sticking.
Step 5: Garnish and Serve
- Turn off the heat and garnish the Sukhe Chole with freshly chopped cilantro (coriander leaves).
- Serve hot with Ajwain Puri and Boondi Raita for a delicious and satisfying meal.
Tips for Perfect Sukhe Chole
- Consistency: Since this is a dry preparation, avoid adding water once the spices are added.
- Flavor Enhancements: For a more robust flavor, you can dry roast the cumin and coriander seeds before grinding them into powder.
- Customization: Adjust the spiciness by reducing or increasing the red chili powder based on your preference.
- Serving Suggestions: Pair with pickles or plain curd for a refreshing contrast.
Enjoy this simple yet flavorful Sukhe Chole recipe that brings a slice of Punjab to your plate. Perfect for lunch, dinner, or even a picnic meal!
