The dry black grams, sukhe kale chane ki recipe, is a well-known dish from northern India that touches the heart of many families. This protein-rich food item is full of aromatic spices and has always been an important part of festive occasions and cozy family dinners since time immemorial. It’s plainness coupled with its flavorsomeness can take you back to your childhood days making it comfortable and nostalgic at each bite.
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Why I LOVE… Sukhe Kale Chane ki Recipe!
Oh, let me explain you why I love Sukhe Kale Chane so much! It’s a burst of FLAVORS in every bite. SPICES…spices dance on my tongue and make every meal a CELEBRATION. Texture is PERFECT – just enough of chewiness; it’s not too mushy or too hard. And the smell! It’s like being embraced with warm cozy blanket made of YUMMINESS. It also has got lots of NUTRITION: protein, fiber… But the most important thing about it? COMFORT. Eating Kale Chane is like coming back home. It’s something known, something warm, something LOVED. So that’s why I always want more and more of this dish – not only because for me it’s an EXPERIENCE. Unless if there were joyful Navratri celebrations or any quiet family event
A Walk Down The Memory Lane
When I was growing up, the smell of sukhe kale chane being prepared engulfed our kitchen thereby indicating that something special was about to happen. Whether it was Navratri or just another family get-together this meal remained constant throughout; bringing everyone together around dinner table.
I remember my mom making this dish with extreme care; her hands moving swiftly among various spices while mixing them with black chickpeas until each one gets coated properly. The cumin seeds crackled in hot oil releasing their aroma into space colored by turmeric powder along side red chilli powder creating an irresistible appeal towards hearts of our house.
A Nutritional Hero – Kale Chane ki Recipe
Apart from being nostalgic, sukhe kale chane ki recipe is highly nutritious. Small as they may look like, these black grams have huge amounts plant proteins which makes them ideal for vegetarians who want meat substitutes rich in protein content. They are also a good source of dietary fibers necessary for digestion process as well iron and folic acid minerals essential for balanced diet.
Additionally, low glycemic index possessed by dark chickpeas implies that they are slowly digested thus helping keep blood sugar levels stable hence appropriate choice for persons suffering from diabetes or wanting effective weight management.
My Sukhe Kale Chana ki Recipe : Image Gallery
The Many Faces Of This Delight
What makes this recipe so great is its versatility; traditionally served during breakfast hours or as snack, sukhe kale chane can be consumed at any given time. They go well with different types Indian breads such as roti, paratha or puris thus becoming complete meal altogether.
During Navratri festival which is observed by majority of homes holy days where people don’t eat meat this becomes one most used foodstuff alongside aate ka halwa (wheat flour pudding) and suji ka halwa(semolina pudding). Because it’s high protein content lacks onions and garlic; therefore making perfect for fasts.
How To Serve And Make It Different
The beauty about sukhe kale chane lies in its numerous serving methods; some of these include:
- Chaat Or Salad: You can make tasty salad or chaat by adding chopped onions, tomatoes and fresh lemon juice to spiced black gram.
- Accompaniments: Serve with hot rotis, steamed rice freshly made puris for full satisfaction after a long day work.
- Time For Snacks: Put them lunch box as part packed lunch or simply have it as quick protein snack while you are on the move.
- Flavour Variations: Try out various spice mixes or add little tamarind paste/lemon juice if you want tangy twist.
Ingredients
For Chana
- 1.5 cups black gram about 250 gm
- 2 no bay leaves
- 1/2 tbsp salt
- 1 Inch cinnamon stick
- 1/8 tsp hing asafoetida
- 2.5 cups water for boiling
For Masala
- 4 tbsp mustard oil or Ghee/Vegetable Oil
- 1/2 tbsp cumin seeds
- 2 no green chilies
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1½ tbsp chana masala
- 1 tbsp kasoori methi dried fenugreek leaves
- Fresh coriander chopped
Instructions
Prep the Chana:
- Start by rinsing the black gram well. Soak them in water for at least 8 hours or overnight.
Cook the Chana:
- Drain the water and rinse the chana again.
- Add the soaked chana to a pressure cooker with salt, bay leaves, hing, and 2.5 cups of water.
- Boil for 1 whistle and then lower the flame. Cook for another 15 minutes on low heat.
- Let the steam release naturally before opening the lid.
Prepare the Masala:
- Heat mustard oil (or vegetable oil/ghee) in a wok.
- Add cumin seeds and let them crackle.
- Toss in the green chilies.
- Add a little of the boiled chana to the wok before adding the dry spices to prevent them from burning.
- Mix in the red chili powder, turmeric, and coriander powder. Cook for about 30 seconds.
Combine and Cook:
- Add the rest of the boiled chana to the wok.
- Cook until 80% of the water evaporates, stirring occasionally.
- Sprinkle chana masala on top, mix well, and cook for another couple of minutes.
- Finally add crushed Kasoori Methi (Dry fenugreek leaves)
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