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 of  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 😂😂.

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.  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

 

Black Chana with Coriander Gravy (no onion-garlic)

Black Chana with Coriander Gravy (no onion-garlic) is a perfect dish for those who want simple food during their fasting days. Black Chana with coriander gravy is rich in nutrients. If you are inviting guests for lunch or dinner during your fasting days, this non-onion-garlic gravy dish might be the best dish in your menu!

Black chana – usually we know this as kala chana – belongs to the family of chickpeas. But kala chana is darker in colour and smaller than chickpea. Kala chana is usually cooked as a dry dish for snacks. But we can also prepare it as a gravy dish to be accompanied with roti (flat bread), poori or rice. Generally, we add onion along with tomatoes in all our gravy-based dishes to add to the volume of the gravy. Garlic is added for flavour. In India, some communities don’t use onion in their food due to their religious beliefs. Usually, new generation of these communities don’t follow these beliefs. But then, cooking two different types of dishes with the same ingredient is a burden.

So instead of using onions, you can use green coriander along with tomatoes, ginger and green chillies and prepare gravy not only for kala chana but for any other gravy based dishes as Lauki ke kofte ki sabzi (grated bottle gourd dumplings in curry), Chole (chickpeas with gravy)

Ingrediants:

Kala Chana 3/4 cup
Salt 1/2 tsp
Water 1+1/2 cups
Turmeric powder 1/2 tsp

Tomatoes 3 medium size
Grated ginger 1/4 tsp
Green chilies 3 – 4
Green coriander 30 gm

Oil 2 tbsp
Rai (tiny mustard seeds) 1/4 tsp
Jeera (cumin) 1/4 tsp
Hing (asafoetida) 1/8 tsp
Coriander powder 2 tsp
Red chili powder 1/4 tsp
Add some more water and salt if required

Process :

Wash and soak chana in 1+1/2 cups of water overnight.

Next day in the morning add salt and turmeric powder in soaked chana and pressure cook it with using the same water in which chana was soaked till it becomes soft.

While chana is getting cooked, we will prepare gravy. Wash and chop tomatoes, green coriander leaves, green chilies, grated ginger and grind all of them in the mixer to prepare paste. If required, add little bit of water while grinding.

Heat oil, crackle rai, hing, jeera and add the grinded paste in a wok.

Add rest of the spices. Keep stirring on medium heat until all spices are cooked.

By now chana must be cooked. Switch off the flame and let the steam of the pressure cooker settle down. Open the lid and add chana into the ready masala.

Reduce the heat to sim and let it cook for 10 – 15 minutes. Stir in between and add some water if you feel that consistency is too thick. Taste a bit, and if required, add some salt. After 10 – 15 minutes of cooking, kala chana with coriander gravy is ready to be served!!