Kala Channa (Navratri Special)

Image result for kaala chana

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

Category: Indian

Preparation Time:5-6 Hours

Cooking time: 30-40 Minutes

Total Time: 6 Hours 40 Minutes

 

Ingredients

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)

 

Preparation

  • Start by taking a colander or a strainer bowl to wash the chickpeas, after that. Let them dry once.
Food Bowl/Strainer – Elis
  • 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.
Mixing Bowl – Lava
Mixing Bowl- Anti Skid 
  • 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.

Pressure Cooker – Signum
  • 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.
Non-Stick Kadhai – Quantum
Stainless Steel Kadhai – Hammered 
  • Now add the boil channa in the kadhai. Cook until the water goes out. Your dry kaala channa is ready to eat.

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