Sukhe Chole (Dry Masala Chickpeas)
Course: Lunch | Cuisine: Punjabi | Diet: High Protein Vegetarian
This delightful Sukhe Chole recipe is a perfect example of a quick, high-protein dish that is both delicious and nutritious. With a blend of traditional Punjabi spices and a satisfying, wholesome taste, this dry masala chickpeas dish is the ideal accompaniment for puris, parathas, or even enjoyed on its own. The absence of onion and garlic makes it a great option for fasting days or when you’re looking for a simple yet flavorful meal. Its mild, yet fragrant spice mix makes this dish universally loved. Whether you serve it for lunch or snack time, it’s bound to be a hit!
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup, soaked overnight and boiled |
| Oil | As required |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Ginger Paste | 1/4 teaspoon |
| Chana Masala Powder | 2 teaspoons |
| Red Chilli Powder | 2 teaspoons |
| Cumin Powder (Jeera) | 1/4 teaspoon |
| Amchur (Dry Mango Powder) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 10g |
| Carbohydrates | 35g |
| Fat | 4g |
| Fiber | 8g |
| Sodium | 450mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
-
Cook the Chickpeas:
Begin by cooking the soaked and rinsed kabuli chana (white chickpeas) in a pressure cooker. Add enough water to cover the chickpeas and a pinch of salt. Pressure cook for about 3 whistles or until they are soft and tender. Drain the chickpeas and set them aside. -
-
Prepare the Spices:
Heat some oil in a wok or kadai over medium heat. Add the cumin seeds and let them sizzle. As soon as the seeds crackle, add the ginger paste and cook it for 30 seconds until the ginger releases its aroma. -
Cook the Masala:
Stir in the chana masala powder, red chili powder, cumin powder, amchur powder (dry mango powder), turmeric powder, coriander powder, and salt. Sauté the spice mixture for about a minute to allow the flavors to meld together. -
Add Chickpeas:
Once the masala is fragrant, add the boiled chickpeas to the wok. Gently stir to coat the chickpeas in the spice mixture. Cook for an additional 2 minutes, allowing the spices to absorb into the chickpeas. -
Garnish and Serve:
Turn off the heat. Garnish the Sukhe Chole with freshly chopped coriander leaves and a few ginger juliennes for an added touch of freshness and flavor.
Serving Suggestions:
Serve this delicious Sukhe Chole alongside Rajgira Puri for a traditional fasting meal, or enjoy it as a savory snack with a hot cup of Masala Tea. Whether you pair it with bread or enjoy it by itself, Sukhe Chole is a versatile dish that brings the warmth of Punjabi flavors into every bite.
Tips & Variations:
- Fasting-Friendly: As this recipe does not contain onions or garlic, it is perfect for those observing fasting days.
- Flavor Variations: You can adjust the spice levels by reducing the red chili powder or adding a pinch of garam masala for extra depth.
- Serving Tip: If you prefer a tangy kick, you can squeeze a little fresh lemon juice on top before serving.
This Sukhe Chole recipe is sure to become a staple in your kitchen – it’s simple, healthy, and packed with flavor!
