Bhangur ~ Sookha Kala Chana

For Day 2, week 4 of BM #41, here is a last minute post which was suggested by my dietitian friend. 

A delightful blend of flavors which was enjoyed by the kids and adults alike.

Ingredients - 

Black Chickpeas / Nalla Senagalu / Kala Chana 1 cup
Salt as needed
Turmeric 1/4 tsp
Amchur Powder 1 tsp
Dhania-Jeera Powder 1 tsp
Red Chilli Powder as needed
Lemon Juice (optional)
Seasoning (Oil 1 Tbsp, Cumin Seeds 1 tsp, Asafoetida a pinch)

Bhangur ~ Sookha Kala Chana

Method Of Preparation -

Soak Kala Chana Over night and wash and pressure cook along with water to cover the cover the chana and salt.

After the chana is cooked, drain out the water and set aside. (Use this water for something else).

In a pan, heat oil and add cumin seeds. After the cumin seeds crackle, add the kala chana and the rest of the spices.

Mix well and remove from fire.

Squeeze in some lemon juice for some extra kick! Adjust the spice level as needed.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41.

Also sending this dal to Srivalli's Kid's Delight - Iron-rich Recipes hosted by Kalyani this month.

Preparation Time 25 min
Serves 4-5
Posted by Harini R on Wednesday, June 25, 2014


  1. I love these boiled kala channa..infact every morning we have a handful of these at the gym. Those are plain and simple but with a wee bit spice and lemon it would make lot of difference.

  2. Srivalli Says:
  3. I love all varieties of sundals and this one especially when it is offered in temples, it tastes great..

  4. Priya Suresh Says:
  5. This kala channa sounds prefect for my evening snacks, can happily have it anytime.

  6. Healthy and tasty snack !

  7. yumm and healthy

  8. looks inviting and healthy

  9. Looks healthy and filling...

  10. Pavani Says:
  11. I love these sundals, they are so filling and delicious.

  12. This is similar to the pasadam in temples, especially on Saturdays. I used to go to temple just for the pasadam.

  13. what a healthy snack

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