Kale Chane for Navratri prasad

Kale Chane for Navratri prasad

Kale Chane ka prasad for Navratri is prepared in India on the 8th or 9th day of the pooja – also called ashtmi and navmi. On the last day, nine young girls (symbolic ofย  nine goddesses) are invited from the neighborhood in the morning to have prasad which includes poori ,sabzi, suji ka halwa and kale chane. During my childhood my friends and I used to get invitations from so many neighbors that after the first two houses, the rest of the aunties used to pack our prasad. Along with the prasad a small gift was given which was always the main attraction and we used to make sure not to leave any house unattended ๐Ÿ˜‚๐Ÿ˜‚.

Now, I also do Navratri pooja and invite small girls from the neighborhood for prasad. It is so much fun to feed them and to keep listening to their non-stop chit-chat about their new bangles, who is eating more pooris or which gifts they got from the other aunties. Hot poori and kale chane is always their favorite. Small kids can’t tolerate very spicy food, so I always use a mild level of spice in kala chana and sabzi for this particular day.

Kala chana/black gram/black chickpeas can be prepared for evening snacks as well. If you can tolerate, increase spices like ginger, green chilies, red chilies and chat masala. Serve them with finely cut onions or onions rings along with a dash of lemon juice. Mouth-watering evening snack is ready!

If you don’t want to go through all these spices, then just boil them with salt and keep them in a small quantity near your work station and keep munching them. If you don’t suffer from acidity, then can munch the overnight soaked ones without boiling them.

There is one more post for Kala chana in the blog. If you are interested, you can check that out as well…

Black Chana with Coriander Gravy (no onion-garlic)

If you cook your food without onion garlic, then this recipe of kale chane for navratri prasad is perfect for you!

Ingredients:

Kala chana 1/2 kg ( 500 grams)
Turmeric powder 2 tsp
Small mustard seeds ( rai) 1 tsp
Cumin seeds (jeera) 1+1/2 tsp
Asafoetida (hing) 1/4 tsp
Oil 5 tbsp
Coriander powder 3 tbsp
Red chili powder 2 tsp
Dry mango powder (amchur) 1 tbsp
Garam masala 2 tsp
Salt as per taste
Water as per requirement

Process:

Wash chana nicely and soak them in the water overnight (water should come up 5-6 inches over the chana in the vessel.)kale chane

In the morning you will see that chana has bloomed nicely. Reduce 1/4 water, add salt and turmeric powder. Boil chana in the pressure cooker till it turns soft. It is difficult to tell the exact time of boiling as different types of pressure cookers take different time.

While chana is boiling, let’s prepare spices. In a bowl take coriander powder, red chili powder, dry mango powder (amchur) and garam masala. Add 3-4 tbsp water, mix it well and keep aside.

When chana is boiled, let the pressure cool down completely, open the cooker and shift the boiled chana in a different vessel.

Heat oil in a wok and crackle rai, hing and jeera. Add those soaked spices from the bowl along with water.

With a spatula stir this masala and let it cook for 5 minutes on medium heat. Add boiled chana, mix it well with spices and let it cook till the water evaporates.ย  Don’t forget to stir in between to avoid burning chana from the bottom of the vessel.

Kale chane ka prasad for Navratri is ready. Shift it in a serving bowl.

Kala Chana for Navratri prasad is ready

Kala Chana For Navratri Prasad

 

Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

38 thoughts on “Kale Chane for Navratri prasad

  1. A very original tradition based on food. From the photos, you can see that your guests, the children, enjoyed your recipe. Good week to you Deesksha.

    1. That’s so true Mac, a different recipe for each occasion is the tradition. This way we keep looking forward for the festival. Thank you very much for your kind words.
      You too have a great week ahead.

    1. You are always welcome Suni๐Ÿ˜Š
      We have specific food associated with our traditions and so we always look forward for each festival eagerly, isn’t it!!

  2. Must be a delicious Prasad, Deeksha! I south India we have a slightly different version with coconut, but no masala๐Ÿ™‚

    1. Thank you very much Indira ๐Ÿ˜Š
      I love South Indian version also a lot. Can’t remember, but during some festival along with haldi- kumkum, we get a few tiny boxes of coconut chana as well!!

  3. Interesting never knew this tradition for Navratri, Deeksha. Nice and delicious recipe. We too make these chana’s with small potatoes for dinner with small chapatis. Thanks for the beautiful post.

  4. What a nice tradition that is! You have so many nice festivals and traditions that bring people together. And the food not to forget!
    This black chickpea recipe sounds delicious!!!

    1. Thank you very much Stella ๐Ÿ˜Š
      We sure have a lot festivals. Though I have reduced a lot. Navratri I am continuing as I like to invite small girls and moreover a few friends wait for their share of prasad as well๐Ÿ˜„, that’s why I cook so much this day๐Ÿ˜€

      1. That is kind of you, I bet the little girls are very happy to come by your house … ๐Ÿ˜‰ … You cook so much for each other among neighbours and friends, I really like that. ๐Ÿ™‚

  5. I enjoy fairly spicy food sometimes, but not nearly as hot as some Indian friends. Anita and I went to their house when the lady’s mother was visiting to see their newborn, and Anita had warned her dear friend that she could not tolerate spice at all! So the husband who was cooking said he would prepare some stew (sorry, I do not recall its name) for us before adding the spices.
    So he served up a couple of bowls, and while we let it cool and chatted, he stood by the pot adding hot chili pepper powder the way a bread maker adds flour… expect he did not stop!! All the time we were chatting, he KEPT ON adding more pepper.
    When I tasted my “unspiced” bowl, it almost burned MY mouth!! I warned Anita not to eat it or we would have had to take her to the hospital. We had a good laugh at his “not spicy” stew!!! ๐Ÿ˜‚
    c.a.

    1. I can totally understand what you went through ๐Ÿ˜„
      In India people from Andhra Pradesh state eat the most spicy food. A few other states also have spicy food but nothing in comparison to Andhraites. On the contrary in Gujarat state a little bit sugar or jaggery is added in their food. So we have a lot variety in our cuisines through all different states!!
      Thank you so much for sharing your memories with usโ˜บ

  6. Good tip, Deeksha, to soak the masalas. Do you follow the same for other sabzis too?

    Your post reminded me of the past – this was a festival my young daughter dreaded. She never had a large appetite and most aunties were the Aur lo, aur lo kind. It was only after I intervened that she started being at ease!

    1. Thank you very much Jaya๐Ÿ˜Š
      Husband and daughter both can’t have much tomatoes.So sometimes ras vaali subji like lauki, torai.
      I know all aunties used to force… that’s why now those who are little shy and can’t eat, I simply pack for them and we both are happyโ˜บ๐Ÿ˜Š

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