Kala Chana, also known as black chickpeas, is a popular legume that is widely used in Indian cuisine. The Kala Chana recipe is an exquisite dish that is prepared as Ashtami Prasad during the auspicious occasion of Navratri. This traditional Indian recipe boasts a perfect blend of spices, herbs, and nutritious black chickpeas, creating a scrumptious and wholesome meal that is enjoyed by people of all ages.
Soak the kala chana in water for at least 8 hours or overnight. This will help in softening them and reducing the cooking time.
Drain the soaked kala chana and rinse them well with fresh water. Set aside.
Cooking Steps:
To Cook Black Chickpeas (kala chana)
In a pressure cooker, transfer soaked black chickpeas(kala chana) with water and salt. Pressure cook black chickpeas for about 6-7 whistles and turn off the flame. Let the pressure release naturally.
Open the pressure cooker when pressure is released completely. Strain the water from chickpeas. Do not throw away the water, use it for your other curries or drink the water as it is full of vitamins and minerals.
For Tempering (Tadka)
Heat the oil or ghee in a skillet or pan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds.
Add the grated ginger and sauté for another 30 seconds or until the raw aroma of ginger disappears.
Then, add red chili powder, coriander powder, amchur powder and garam masala to the skillet. Mix well.
Quickly add the cooked kala chana in the spices and give a nice stir so that black chickpeas meld nicely with the spices. Let it simmer over low flame for 6-7 minutes.
Check salt in the kala chana and if required, add accordingly. Garnish with chopped coriander leaves.
Transfer to the serving bowl and offer to Goddess Durga along with Poori and Sooji Halwa on the day of Ashtami or Navami during Navratri.
You can also enjoy this Sookha Kala Chana as weekend brunch or evening snack.
Adjust the spices according to your taste preferences.
You can also use a regular pot to cook the kala chana, but it will take longer to cook. In that case, cover the pot with a lid and let it simmer on low heat until the chana is soft and fully cooked. Keep checking and stirring occasionally to avoid the chana sticking to the bottom of the pot. Add more water if required.
Nutrition Information (Note: Approximate)
Nutrition Facts
Kala Chana Recipe | Ashtami Prasad Recipe
Amount per Serving
Calories
158
% Daily Value*
Fat
2
g
3
%
Sodium
16
mg
1
%
Potassium
356
mg
10
%
Carbohydrates
27
g
9
%
Fiber
2
g
8
%
Protein
8
g
16
%
Vitamin A
139
IU
3
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.04
mg
2
%
Vitamin B3
1
mg
5
%
Vitamin C
1
mg
1
%
Calcium
89
mg
9
%
Iron
2
mg
11
%
Magnesium
63
mg
16
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.