Sukha Chana (Dry Chana)
Recipe: https://recipestripper.com/recipes/b9cdf80e-24eb-4bd4-90b0-9107c01a2426
Original source: https://www.vegrecipesofindia.com/sukha-chana/
Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2016/08/sukhe-chole-recipe-18-1.jpg

This Sukha Chana is a quick, easy and delicious dry chickpea curry made with minimal ingredients. In spite of few ingredients added, this dry chana curry tastes fantastic. This is also a naturally vegan dish.
Yield: 3
Prep time: PT480M
Cook time: PT10M
Total time: PT490M

Ingredients
- 1 cup white chickpeas ((chole or kabuli chana), soaked in water overnight or for 8 to 9 hours)
- 3 cups water (- for pressure cooking the chickpeas)
- 2 tablespoons oil
- ¼ cup onion (- thinly sliced)
- 1 pinch asafoetida ((hing))
- 1.5 teaspoons ginger garlic paste (or 1 inch ginger and 6 to 7 small to medium garlic crushed in mortar-pestle)
- 1 to 2 green chilies (- slit)
- 1 tablespoon coriander leaves (- chopped)
- 1.5 teaspoons black pepper powder ((ground black pepper))
- 1 teaspoon lime juice (or lemon juice, add as required)
- salt (or pink salt or black salt, add as per taste)
- 1 tablespoon coriander leaves (- chopped)
- 8 to 10 mint leaves (- chopped)

Instructions
1. [Cooking chickpeas] Rinse and then soak 1 cup of white chickpeas/chana with enough water covering them overnight or for 8 to 9 hours. In the morning discard the water.
2. [Cooking chickpeas] Rinse the chickpeas in water. Then add the soaked chickpeas with 3 cups of water in a 3 litre stovetop pressure cooker.
3. [Cooking chickpeas] Pressure cook the chickpeas for 12 to 14 whistles or about 14 to 16 minutes or until they are tender and cooked completely.
4. [Cooking chickpeas] The chickpeas should be cooked well and must be soft when you mash it between your fingers or a spoon.
5. [Cooking chickpeas] Once the chana are cooked then drain the water and place boiled chickpeas aside.
6. [Making sukha chana] Heat oil in a pan and add the sliced onions.
7. [Making sukha chana] Sauté the onions until they become translucent and are softened.
8. [Making sukha chana] Add 1.5 teaspoons of ginger-garlic paste and a pinch of asofoetida (hing).
9. [Making sukha chana] Also add 1 to 2 slit green chilies.
10. [Making sukha chana] Sauté on low heat for a minute, until the raw aroma from the ginger - garlic paste dissipates. Even the color of the onions would change to pale light brown.
11. [Making sukha chana] Add 1 tablespoon of chopped coriander leaves.
12. [Making sukha chana] Sprinkle the black pepper powder and salt as required. Stir and mix well.
13. [Making sukha chana] Now add the boiled chana. Stir well to combine.
14. [Making sukha chana] Add the lime or lemon juice and mix well.
15. [Making sukha chana] Cover with a lid and simmer chana curry for 2 to 3 mins on low heat. Remove the lid and turn off the heat.
16. [Making sukha chana] Garnish the Dry Chana with 1 tablespoon of chopped coriander leaves and 8 to 10 mint leaves.
17. [Making sukha chana] Serve hot or warm. Drizzle some lemon juice or lime juice on the chana while eating.
18. [Making sukha chana] Serve Sukha Chana with hot phulka, paratha or as a side dish with pulao or biryani.