Navratri comes just before Dussehra, it is basically nine days prior to that and all days represent each devi. This is celebrated all across India in a very beautiful manner. On Kanjak. Generally, the prasad includes Kala Channa/chickpeas, Poori and Halwa. This is one of the recipes for the prasad. This one is a really healthy dish and a very tasty recipe!
Course: Main Course
Preparation Time:5-6 Hours
Cooking time: 30-40 Minutes
Total Time: 6 Hours 40 Minutes
Black Chickpeas (1/2 Cup)
Salt (3/4 Tea Spoon)
Haldi/Turmeric Powder (1/2 Tea Spoon)
Red Chili Powder (1/2 Tea Spoon)
Cummin Seeds (1/2 Tea spoon)
Coriander Powder/ Dhaniya (1.5 Tea Spoons)
Oil (3 Table Spoons)
- Start by taking a colander or a strainer bowl to wash the chickpeas, after that. Let them dry once.
- Then pour them out in a mixing bowl and then put three cups of water on it. After that leave for 5-6 hours to let the chickpeas soak the water.
- After these many hours, the chickpeas will be swelled up and they will be almost double the size. Now Drain the water again.
- Now take a pressure cooker, add the chana in it and then add water in it, make sure the chanas are covered under the water.
- Then add salt and turmeric powder to the mix in pressure cooker and then put it on high flame. Cook until there are 7-8 whistles.
- After that, when the steam is out to open the pressure cooker and check if the chickpeas are soft or not.
- Now take a kadhai and pour some oil in it, then add some cumin seeds in it. They will start crinkling.
- Now add the boil channa in the kadhai. Cook until the water goes out. Your dry kaala channa is ready to eat.