Saturday, 8 October 2016

Navratra Kala Chana - Masala Kala Chana - Spicy Black Chickpeas

Hello foodies,

With the impending navami pooja in mind, I decided to share the recipe of kala chana, cooked along with the yummy sooji halwa and poories for the kanya pooja happening through most of north India on the 9th day of navratras or navmi as it is popularly known.

Ingredients (you will need):
Kala Chana/Black Chick Peas - 1 cup
Baking Soda, 1 pinch
Salt, to taste
Red Chilli Powder, 1/2 tsp
Turmeric Powder, a pinch
Coriander Powder, 1 tsp
Amchoor Powder/Khatai/Dried Mango Powder, 1/2 tsp
Cumin seeds, 1/2 tsp
Asafoetida powder/Heeng powder, a pinch
Oil/ghee, 1 tablespoon

Coriander leaves

Cooking steps:
1. Soak kala chana in 2 cups water overnight in a pressure cooker.

2. Drain water and add fresh 2 cups water along with a pinch of baking soda and 1/4 tsp salt. Pressure cook on high flame till one whistle and then for 15 minutes on low flame. Check for softness of the chanas, if still undone (difficult to press) then cook for another 5 minutes.

3. Drain water completely.

4. Heat a pan on medium flame and add oil/ghee in a pan.

5. Wait for a minute and then add cumin seeds and heeng powder. Let them cook for 10 seconds.

6. Now add all the remaining masalas, chilli powder, coriander powder, turmeric powder, amchoor powder and cook for 10 seconds.

7. Add the drained and cooked kala chana to the masalas and give a quick stir. Check for salt and add as per your taste.

8. Scrumptious Chanas are ready to eat! Serve hot with pooris and halwa.

Hope you like the recipe, do try it at home and enjoy with your family! Happy Navratras!

Bon Appetit!

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