
Sukhe Kale Chane Recipe - Dry Black Chickpea Dish
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Kapha-Vata
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Preparation Time: Not specified
Cooking Time: 30 minutes
Total Time: 30 minutes
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Instructions
Sukhe Kale Chane - Dry Black Chickpea Dish
Take your black chickpeas and whip up a tasty side dish that complements an Indian meal!
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You need to soak the chickpeas for at least seven hours before preparation
Ingredients
250 g Black Chickpeas
2 tbsp Olive Oil or
2 tsp Cumin
1 small piece - approx. 1 tbsp Fresh Ginger
10-15 Curry Leaves
1 tsp Garam Masala
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/4 tsp Black Pepper
1 tsp Ginger Powder
1 tsp Mango Powder
Water for boiling and salt according to taste
How to make Sukhe Kale Chane?
You need to soak the chickpeas over night or – if you want to make them for dinner – from the early morning. Wash them before and then place them in a bowl with enough water so that they can soak it in. Do not pour out the water when you want to start cooking but put the water together with the chickpeas into a pot which you then place on your stove. Bring it to a boil, add a little bit of salt and let the chickpeas boil until they are soft. In the meantime you can peel and cut your ginger into very small pieces. After 15 to 20 minutes, take out one chickpea and squeeze it in between two fingers. If you can easily mash it, they are done.
In the next step you need to drain the water but you don’t need to throw it away – you can use it for boiling lentils, a saucy vegetable dish or for making bread dough. It will make any dish more delicious and healthy!
Heat up the oil in a pan and add the cumin, stir once and add the ginger pieces. Stir again and add the curry leaves after a few seconds. Stir again, add the chickpeas and on top of it some salt. You will now keep on stirring while you are roasting the chickpeas. It will take about ten minutes until they are completely dry and in order to keep them from sticking to your pan, you will need to just keep on rotating them. The goal is to dry the water that they previously soaked so that they are quite dry on the inside – but of course not burnt and still soft enough to eat!
Once that state is reached, add garam masala, coriander and turmeric. If you like your food a bit spicy and hot, you can add black pepper and ginger powder. Mix the spices nicely into the chickpeas and keep on stirring for another five minutes so that they can get hot and pass their aroma to your dish.
After switching off your stove, sprinkle the mango powder over your chickpeas and mix well. This will give them a nice sour note. Serve them warm and enjoy!
Ayurvedic Benefits
- Individuals with Kapha-Vata dominance will find this Sukhe Kale Chane Recipe particularly balancing. Its warming and spicy and digestive-supporting nature helps counteract the cold qualities of both doshas.
- This Sukhe Kale Chane Recipe features several ingredients with noteworthy Ayurvedic properties:
- Turmeric (Haldi) provides anti-inflammatory benefits and improves overall circulation. It helps purify the blood and supports liver function.
- Ginger enhances digestive fire (agni) and helps eliminate toxins. Its warming energy is particularly beneficial for Vata and Kapha doshas.
- Cumin (Jeera) helps reduce gas and bloating while supporting proper digestion. It has a warming effect that benefits Vata and Kapha.
- Fresh coriander provides cooling properties that help balance the digestive system while supporting gentle detoxification processes.
- The turmeric in this recipe acts as a natural purifier, supporting healthy liver function and enhancing complexion. It helps maintain proper digestion and absorption of nutrients.
- Ginger adds a warming element that supports healthy digestion and improves circulation. It helps reduce ama (toxins) and enhances the body's ability to process foods efficiently.
- Body Type Recommendation:
- Best for: Kapha-Vata body type
- Also suitable for: Balanced Vata-Pitta types in moderation
- Should limit: Those with Pitta-Kapha imbalance
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Kapha-Vata
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