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Sukha Kala Chana Recipe | Ashtami/Navami Prasad

Sukha Kala Chana Masala

Juhi
This no-onion, no-garlic Dry Kala Chana Masala is made during Ashtami/Navami on Navratri as a Prasad along with Halwa and Puri. It can also be eaten as a side dish and snack on any other day as it is flavorful and very nutritious.
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Prep Time 6 hours
Cook Time 15 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 11 Kanjak

Ingredients
  

  • 1 cup Kala Chana
  • 5-6 cups water
  • Sendha Namak Pink salt
  • Coriander leaves
  • 2 green chilli
  • 1- inch Ginger
  • 1 tsp Haldi Powder
  • 2 tsp Dhania powder
  • 1 tsp Kashmiri Red chilli powder
  • 3 tbsp Desi ghee
  • 1/2 tsp Hing powder
  • 1 tsp Jeera Powder
  • 1 tsp Black Salt
  • 1 tsp Amchur Powder
  • 1/2 tsp Kali Mirch Powder
  • 1/2 tsp Garam Masala
  • Kasuri Methi

Instructions
 

  • To make Kala Chana for Ashtami and Navami on Navratri, we will take 1 cup of Kala Chana, properly wash them 2-3 times. Soak them in 5-6 cups of water and leave them overnight. In the morning, you can see that after draining the water, we have almost got 3 cups of Chana.
  • Now, before boiling them, we will again soak them in water so that the water is 1 inch above the Chana. Also, add Sendha Namak(Pink salt) to taste.
  • Now, add them to a cooker, boil for 5-6 whistles till the Chana gets soft. Make sure to cook them until they are neither too hard nor too soft. Keep aside.
  • Let’s make a Chatpata Masala. Take a grinding jar, add 2 tbsp of Kala Chana, a handful of Dhania leaves with stems, 2 green chilli, 1 inch Adrak, 1 tsp Haldi Powder, 2 tsp Dhania powder, 1 tsp Kashmiri Red chilli powder, and 3-4 tbsp of water from the boiled Chana bowl.
  • Blend to make a flavorful Masala for Kala Chana to add a delicious taste.
  • Take a Kadai, add 2-3 tbsp of Desi ghee. Also, add the Masala and 1/2 tsp Hing powder.
  • Keep the flame on low and roast the spices.
  • We need to roast the spices until the ghee separates from the Mixture.
  • Now, add the Kala Chana to the Kadai. Mix well.
  • As you can see, a boil has come. Now, cover the lid, and cook until the water dries out.
  • As the water dries out almost completely, we will add a few more spices such as 1 tsp Jeera Powder, 1 tsp Black Salt, 1 tsp Amchur Powder, 1/2 tsp Kali Mirch Powder, 1/2 tsp Garam Masala, finely chopped Green coriander leaves, and hand-crushed Kasuri Methi. Mix well.
  • Mix everything well, and as the water dries out completely, our Navratri special Kala Chana is ready.
  • Enjoy!

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