Ingredients
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1.5 cups Kala Chana (soaked for 8 hours)
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2 Bay leaves
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Salt to taste
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1/2 cup Water (for pressure cooking) + 3 tbs Water (for masala paste)
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3 tsp Coriander powder
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1/2 tsp Turmeric powder
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2-3 tsp Kashmiri Mirchi powder
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1 tsp Anardana powder (or Amchoor powder)
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1 tsp Chat masala
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2 tbs Ghee
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1 tsp Cumin seeds
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1/2 tsp Asafoetida (Hing)
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1 tsp Kasoori Methi
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A few fresh Green chillies (slit or chopped)
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Fresh Coriander leaves (for garnish)
About
Navratri Ashtami is incomplete without the traditional Kala Chana. I created this simple, wholesome, no onion and no garlic recipe perfect for Prasad. Served with hot poori and halwa, this chana is rich in flavor, packed with protein, and holds the true essence of our traditions. I love making this every festive season, and it always turns out beautifully coated with the roasted masalas.
Steps
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1
Done
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In a pressure cooker, take the soaked Kala Chana, bay leaves, salt, and half a cup of water. Cover and pressure cook on a medium flame until you get 5-6 whistles. |
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2
Done
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For the Chana Masala, mix coriander powder, turmeric powder, Kashmiri Mirchi powder, anardana powder (or amchoor powder), chat masala, and salt in a bowl. Add 3 tablespoons of water, mix it well to form a paste, and keep it aside. |
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3
Done
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In a pan, heat the ghee. Once it's hot, add the cumin seeds and asafoetida. |
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4
Done
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Once you hear the crackling sound of the cumin seeds, add the prepared masala paste. Fry the masala on a slow flame for 2 minutes. You may add a splash of water if the masala starts to burn. |
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5
Done
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Once the masala is properly fried and you see the sides have released ghee, add the boiled chana. Mix everything well, cover, and let the chana cook with the masala for 5-7 minutes on a medium flame. |
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6
Done
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At last, sprinkle kasoori methi, the fresh green chillies, and cook again for 5-7 minutes on a medium flame. |
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7
Done
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Once the chana is dry and well coated with the masala, turn off the heat and garnish with fresh coriander. Serve hot with Poori and Halwa. |
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8
Done
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Zero-Waste & Substitutes Zero-waste: If there is any water left over after boiling the chana, do not throw it away! Use it to knead the dough for your pooris, as it is packed with nutrients and flavour. You can also finely chop the tender coriander stems and add them into the masala mix instead of discarding them. Substitutes: If you do not have Anardana powder, Amchoor (dry mango powder) is the perfect substitute to bring out that slight tang. While ghee gives the authentic Prasad flavor, you can substitute it with peanut or sunflower oil if you prefer a dairy-free version. |
