Sukha Kala Chana Masala Recipe - Ashtami Prasad
Sukha Kala Chana Masala Recipe is a super simple dish that uses absolutely no onion and no garlic. Popularly served along with puris, this kala chana is a classic recipe that is offered as navratri ashtami prasad.
Sukha Kala Chana Masala Recipe is a delicious and super healthy dish that is synonymous with the navratri ashtami prasad.
Kala chana is boiled and tossed in a rich tadka of ghee and dry spices. Simple to make and great in taste, this dish is not just packed with flavours but also super healthy.
This kala chana recipe is suitable for Jains as well, as it contains no onion no garlic, and great to be served to diabetics as well.
The classic combination of puri chana halwa, is a traditional meal that is offered to Goddess Durga on the eighth day of Navratri commonly known as ashtami.
Did you know: Kala Chana is rich in fiber and provides 13 grams of dietary fiber. A high-fiber diet lowers your cholesterol levels and helps prevent constipation. Fiber also helps regulate blood sugar levels in people suffering from diabetes. Kala Chana is also rich in calcium and iron. The vitamin C in kala chana helps improve the absorption of iron in the blood.
Serve Sukha Kala Chana Masala Recipe along with Rava Kesari Bhath - Sooji Halwa Recipe, and Puri Recipe - Learn to Make Soft Puffed Puris At Home as prasad for Ashtami or just as a Sunday brunch.
Try our other Kala Chana Recipes:
- 1 cup Kala Chana (Black Chickpeas) , soaked overnight
- Salt , to taste For the tadka
- 1 tablespoon Ghee
- 1/2 teaspoon Cumin seeds
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Chaat Masala Powder
- 1 teaspoon Red chilli powder
- 1 teaspoon Cumin (Jeera) powder
How to make Sukha Kala Chana Masala Recipe - Ashtami Prasad
To begin making the Sukha Kala Chana Masala Recipe, ensure the kala chana is soaked overnight or for a minimum of 6-8 hours.
Once the kala chana is soaked, transfer it into a pressure cooker with 2 cups of water and salt to taste.
Pressure cook for about 5-6 whistles and turn off the flame. Allow the pressure to release naturally.
Once the pressure has released, open the pressure cooker and drain off the excess water from the kala chana.
Heat a pan with ghee on medium flame, once the ghee is hot, add the cumin seeds and allow them to sizzle.
Next reduce the flame, and add in all the dry spices - amchur powder, chaat masala, red chilli powder and cumin powder.
Mix well and quickly add in the boiled kala chana. Give it a good stir and simmer the sukha kala chana in the pan for 3 to 4 minutes until the masala gets well coated into the kala chana.
Once done, turn off the heat, check if you need to add more salt and adjust according to taste. Transfer the Sukha Kala Chana into a serving bowl and serve as a prasad for the festivals like navratri.
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