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Ashtami is one of the most important days of the nine-day Navratri festival. It's the second and last day of the festival, on which a ritual called Sandhi Puja is observed and performed at the juncture of Ashtami and Navami tithi. Marking the end of the nine-day fast, on Navami, the ninth day, devotees break the fast with nutritious recipes of which kala chana is the most significant.
After a long period of going without food, the body needs appropriate nutrients to get its strength back without being hard on the stomach. Therefore, kala chana is viewed as the best nutrient supplier for the body. It's easily digestible, loaded with nutrients and cooks really fast which reduces the risks of overcooking. Kala chana can also be prepared without the need for onion and garlic to improve its flavour, therefore it becomes a perfect sattvic recipe for the festival.
On Navami and Ashtami puja, kala chana is usually offered as the main dish for prasad bhog, paired with puri and halwa. This traditional combination is served during Kanya puja, a ritual where nine young girls, representing the nine forms of the goddess Durga, are honoured and fed. The offering is known as Kanya Bhog and it holds immense spiritual significance as these young girls, or Kanjaks, are revered as incarnations of the goddess herself.
Kala chana is extremely versatile and can be prepared in many ways to enhance the fun and add to the flavour. Check out these delightful recipes with kala chana you can make for Ashtami puja.
Sookha Kala Chana
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It is a dry kala chana sabzi dish which is usually prepared for the Ashtami bhog. The recipe includes cumin, turmeric, and coriander powder for seasoning. The chickpeas are boiled, then sautéed with ginger, green chillies, and spices in ghee. For the garnish, fresh coriander is used for a simple, wholesome offering with puris and halwa.
Masala Kala Chana Gravy
Making kala chana more wholesome, this recipe comes with a delectable gravy that’s perfectly complemented with the crispy puris. It is made by simmering boiled black chickpeas in ginger, green chilli, and tomato-based gravy. Spiced with cumin, turmeric, garam masala, and coriander powder, it’s a delicious pairing with puris and served for Ashtami Prasad.
Dahi Chane ki Sabzi
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Bringing the tang of yoghurt to the recipe, this dahi chane ki sabzi becomes an utterly delicious combination of flavours. It is made by mixing boiled kala chana with a spiced yoghurt sauce of cumin, turmeric, and ginger. The yoghurt gives the dish a creamy, tangy taste, making it a unique and flavourful Navratri bhog option.
Kala Chana Sundal
Kala chana sundal is a South Indian-style chickpea stir fry. In it, boiled kala chana is tempered with mustard seeds, curry leaves, and grated coconut. Grated coconut brings a tropical touch to the recipe which gives a bite and makes the flavor refreshing. It is quick, rich with protein and mildly spiced, perfect for Ashtami bhog.
Chana Saag Curry
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Combining the wholesomeness of kala chana with the refreshing flavor of spinach saag, this recipe not only looks appetizing but also tastes amazing. The boiled chana and spinach are cooked together in a mildly spiced gravy with cumin, turmeric, and ginger. It offers a healthy, nourishing option for Navratri bhog, and is ideal to pair with puris or chapatis.
Prepare these amazing kala chana recipes for Ashtami and Navami bhog and make the feast wholesome for everyone.
