Sukha Kala chana or Dry Black Chickpea is one of such food which can be relished as a snack or as a side-dish. To make it more appetizing, sprinkle lemon juice, add chopped coriander leaves and fresh green chili to it.In no time a tea-time snack will be ready.
This dry version of black chickpea is also served as prasad in North-India. Poori (fried bread), Sukha Kala chana, and suji halwa(sweet-dish) is one of such popular meal served at Bhandaras in North-India. Bhandara is a religious gathering during the festive season.
Below are some photographs that I clicked during Durga Puja this year in Bangalore.There are few Bengali Communities in the city who celebrate Puja in full swing.The victory of good over evil is celebrated remembering the battle of Goddess Durga with the powerful buffalo demon Mahishasura.Last year I was in Kolkata where setting up of magnificent pandals became the primary goal for most of the Communities.
Mom makes another version of sukha kala chana where she adds freshly grated coconut to it.And the spices are very minimal in that.She only adds mustard seed, dry red chili and curry leaves in preparing the tempering.At the end fresh grated coconut is added to it.
This makes a great snack during winter or rainy days. Serve it warm with a cup of ginger-tea.
This version is different. Kala chanas are coated with a blend of spices which makes it flavorsome. To balance the spice you need to add some lemon juices before serving. This is totally my opinion, you may like without lemon.But adding lemon juice always enhance the flavor. In fact I prefer to add to lentil based dishes.
Kala Chana is loaded with nutrients such as iron, protein, copper etc.The soluble fiber content in the bean has been shown to help improve blood sugar and lower cholesterol.So you can add 1 cup of cooked chana to your weight-loss diet.
Being low in sodium content, it is good for a diabetic person.