By Suprita Mitter
October 10, 2024
On Ashtami during Navratri, a traditional offering includes Kala Chana (black chickpeas), often served as part of the Kanjak Pujan along with puri and halwa. Here’s a simple recipe for making Kala Chana for Ashtami.
1 cup kala chana (black chickpeas) 1 tbsp oil or ghee 1 tsp cumin seeds 1 tsp ginger 2 green chillies 1 tsp coriander powder 1 tsp cumin powder ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp garam masala Fresh coriander leaves Salt
Rinse and soak the kala chana in water overnight or for 6-8 hours. Drain and rinse the chana again before cooking.
Add the soaked kala chana to a pressure cooker with 2-3 cups of water and a pinch of salt. Pressure cook for 4-5 whistles until they are soft but not mushy.
Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Add chopped ginger and green chillies. Add turmeric powder, coriander powder, cumin powder, and red chili powder. Cook the spices for a few seconds.
Add the boiled kala chana to the pan along with some water from the boiled chana (around ½ to 1 cup) to create a slight gravy. Stir to mix everything well.
Add salt as needed and allow the chana to simmer for 5-7 minutes on low heat.
Add garam masala and mix. Cook for another minute or two. Garnish with fresh coriander leaves.