The nine-day-long Navratri festivities started on September 26. Devotees, during the auspicious occasion, worship the nine forms of Goddess Durga and seek blessings from the well-being of their families. The Navratri ustav is celebrated with utmost joy and fervour. From garba nights to Durga Puja pandal hopping, people make the most of the festive season. One of the most important days is Maha Ashtami, which is the eight-day. This year, it falls on October 3. The traditional Maha Ashtami bhog is prepared on this day for Maa Durga. People, in North India, also perform Kanya Puja at home. One of the highlights of the bhog platter is kala chana. And in order to make sure that you strike the right balance of masalas, flavours, and consistency Food vlogger Parul is here with a tasty recipe of kala chana. She has shared the video on her YouTube channel “Cook With Parul.”
1)Black chickpeas – 1 cup/250 grams
2) Bay leaf – 1
3) Salt as per taste
4) Ghee – 3 ½ tablespoons
5) Ginger – 1 inch
6) Green chilli (chopped) – 2
7) Red chilli powder – 2 tablespoons
8) Cumin powder – 1 tablespoon
9) Turmeric powder – ½ tablespoon
10) Coriander powder – 3 tablespoons
11) Black pepper powder – ½ tablespoon
12) Black salt – 1 /2 tablespoon
13) Dry mango powder – 2 tablespoons
14) Roasted Kasoori Methi – 1 tablespoon
15) Boiled black chickpeas – 1 tablespoon
16) Chopped coriander
17) Black chickpeas leftover water
18) Cumin seeds – 1 tablespoon
19) Asafoetida – ½ tablespoon
20) Garam masala – ½ tablespoon
21) Green chilli
How to make kala chana prasad for Navratri?
1)The first step is to soak the black chickpeas overnight or at least for about 8 to 10 hours before cooking. Even after this, make sure the chickpeas are soaked properly so much so that their outer covering can be removed easily.
2) Heat a cooker on the stove and put all the chickpeas into it. Add a bay leaf, salt and some ghee and cover the lid. Pressure cook for two whistles on medium flame. And, let the chickpeas on the stove for ten minutes more on low flame.
3) Separately, take a grinding jar, and put ginger, green chillies, red chilli powder, cumin powder, turmeric powder, and coriander powder into it. Also, add black pepper powder, black salt, dry mango powder, and roasted Kasoori methi. Now, here comes the secret trick. The chef stated that you need to add a spoonful of black-boiled chickpeas as well. Mix some green coriander leaves and some of the leftover boiled chickpea water. Blend it all and prepare a coarse paste out of this.
4) Take a kadhai, and heat some ghee in it. Add cumin seeds, hing, and mix the special masala you prepared. Stir it well and make sure the masala is cooked properly. Use some more left-over boiled chickpea water in the preparation.
5) Add the boiled chickpeas into the preparation and mix well. Add salt as per your taste. Let the extra water dry. Sprinkle some garam masala on top since that will enhance the taste of the dish.
Add some chopped coriander leaves into the preparation. Black chickpea prasad is ready. As a final trick, the chef advised adding some ghee to the curry.
Take a look:
So, are you going to make your Navratri a delicious affair with this recipe?