Kadale Sukka (Whole Bengal gram or kale sane)

Black Chana/Kadale Sukka (Whole Bengal gram or kale sane)

Black chana or whole Bengal gram or kala chana or kale sane or chickpea is used in many cuisines. These are small, dark brown in color and very rich in protein. Chana or kadale is very hard and not easy to cook. They are always soaked overnight before cooking. Can be used in curries, side dish or snacks. 

You need

1 cup black kadale soaked overnight or sprouted

1 medium onion sliced thinly or minced

2 tbsp grated coconut

1 tsp Bafat powder or any sambar powder

1 tsp tamarind juice or lime juice

Small piece of jaggery (optional)

5 cloves garlic smashed

1 sprig curry leaves

Salt to taste

1 tbsp oil

·     Wash the kadale in two changes of water and soak overnight or anywhere between 6-8 hours. Drain the water when you start cooking.

·     Heat a small cooker and add oil.

·     When oil is hot add smashed garlic, when it is light brown and curry leaves, fry for a minute.

·    Add onions and fry two minutes, add coconut and bafat powder and continue to fry on low heat till you get nice spice aroma.

·     Add  kadale, tamrind juice, salt, jiggery if you are using and half cup water. Mix well and close the lid. Increase the heat.

·     After the first whistle, boil the kadale for 10 minutes in low heat and put off the stove.

·     After a minimum of 20 minutes, open the cooker and mix well. Check the taste. Serve as a side dish.

Note: Alternative, the kadale can be boiled till they are soft. Seasoning can be made in a thick bottomed or nonstick pan. Boiled kadale can be added along with salt, tamarind paste and cooked in low heat for 5 minutes. Both taste the same.

Click here  Bafat powder for full recipe