Sonay Sukhe | Chickpea Sukka | Chana Sukka | Easy Method
Sonay sukhe (chickpea sukka/ chana sukka) as the name suggests is a dish consisting of chickpeas cooked in a blend of grated coconut and freshly ground spices is an evergreen dish from the coastal belt of karnataka and finds place on the menu for Mangalorean Roce ceremonies.
The recipe I have for you here is an easy way of doing this dish by replacing the ground spices with “Bafat” powder. It is quicker and easier and taste is almost as good as the authentic recipe. Enjoy it!
This recipe works well with both the white chickpeas (kabuli chana) and black chickpeas (bengal gram / desi chana). If you are using black chickpeas, pressure cook them for a couple of whistles more than the white chickpea.
Sonay Sukhe
Ingredients
- 1 cup White chickpea / Brown chickpea washed and soaked overnight (min. 8 hrs)
- Water, as required, for pressure cooking
- 1 tbsp Bafat powder
- Salt, as acquired
- 2 tbsp Coconut oil
- 1 tsp Mustard seeds
- 4 nos Garlic flakes, lightly smashed
- 2 sprigs Curry leaves
- 1 no Onion, medium, thinly sliced
- ¾ cup Grated coconut
- ½ tsp Turmeric powder
- 1 no Tomato, medium, diced
- Tamarind, lime sized ball, soaked in little water
- 1 tbsp Jaggery optional
Instructions
Pressure cooking the Chickpea:
- Pressure cook the Chickpea with sufficient water, bafat powder and salt for 4 whistles. Once cooker cools down, strain the chickpeas and keep aside. Reserve the stock.
Making the Chickpea sukka:
- In a large enough pan, heat oil and splutter the mustard seeds. Next add the garlic followed by the curry leaves and fry for a few seconds
- Add the onions and saute till they turn translucent
- Add the grated coconut and turmeric powder. Mix well and roast on medium flame until you get a nice aroma of the coconut. Add the tamarind and tomato, and cook for 5 mins
- Add the strained chickpea and mix well. Add the stock. Check the salt. Add more bafat powder if needed and cook on open flame until the stock is completely reduced. keep stirring in between to avoid scorching.
- Add the jaggery (optional). Mix well, take it off the flame and serve hot!
Notes
- If you are using brown chickpeas, pressure cook them for a couple of whistles more.
- The quantity of stock you want to use is left to your judgement. I prefer using up the whole stock and reducing it completely. But if you have shortage of time, use only part of the stock
- The elaborate method for this recipe involves dry roasting the spices and grinding them and making the masala paste. This process has been skipped by substituting with Bafat powder
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Loved the Chickpea Sukka? Try out my other vegetarian recipes
