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kala chana dry recipe | punjabi dry kala chana recipe for navratri pooja

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kala chana recipe for navratri pooja – sharing an easy punjabi dry curry made with black chickpeas.

this is a family recipe which we make when we break navratri fast on ashtami or navami. some families break the navratri fast on ashtami and some do it on navami. we do it on navami. so on this day prashad of sookha kala chana, pooris and sooji halwa is made. to know more do check this post on navratri fasting.

this sookha kala chana recipe is made with minimal ingredients and is yet very tasty. a quick and simple recipe which even beginners can make. there is one more sookha kala chana recipe posted in which more spices are used but the process is almost similar.

the water used for soaking kala chana is added while cooking the chickpeas, as its healthy. so while soaking the kala chana overnight wash the chickpeas well and next day use the soaked water for cooking the chickpeas.

this dry black chickpeas curry also goes well in the tiffin box with some pooris. so you can also make it on regular days.

apart from pooris, sookha kala chana can also be served with chapatis, parathas or bread.

if you are looking for more kala chana recipes then do check kala chana curry, kadala curry, kala chana chaat, kala chana sundalkala chana ghugni and kala chana usal recipe.

dry kala chana recipe below:

3.67 from 3 votes
kala chana dry recipe | sookha kala chana recipe for navratri pooja
prep time
8 hrs
cook time
20 mins
total time
8 hrs 20 mins
 

dry kala chana recipe - minimally spiced dry curry with black chickpeas for durga ashtami or navami.

course: main course
cuisine: north indian, punjabi
servings: 4
author: dassana
ingredients (1 cup = 250 ml)
  • ¾ cup kala chana (black chickpeas) - soaked overnight
  • 1 teaspoon cumin seeds (jeera)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri red chili powder (kashmiri mirch powder)
  • ¼ teaspoon garam masala powder
  • 2 tablespoon mustard oil
  • 2 cups water for soaking the kala chana
  • salt as required
how to make recipe
preparation for dry kala chana recipe:
  1. rinse 3/4 cup black chickpeas in water for a few times. 

  2. then soak in 2 cups water overnight or for 7 to 8 hours.

  3. strain the soaked water and keep aside. keep the chickpeas also aside.
making dry kala chana recipe:
  1. in a pressure cooker, add 2 tbsp mustard oil and allow it to smoke. then add 1 tsp cumin seeds and fry them till they splutter.
  2. add the black chickpeas and saute for a minute.
  3. then add the dry spices - 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala powder and salt. 

  4. stir and saute the mixture very well for a minute or two. i keep this dry curry minimally spiced, but if you want you increase the quantity of spices.

  5. then add 1.5 cups water and stir. cover tightly with the lid and pressure cook for 15 to 18 whistles or till done.

  6. once the pressure has settled down, remove the lid and check the chana. 

  7. if they are cooked and there is some water, then simmer till the water dries.

  8. serve kala chana with pooris and sooji halwa. you can also garnish dry kala chana with coriander leaves and then serve.


step by step dry kala chana recipe for navratri:

1. rinse ¾ cup kala chana/black chickpeas in water for a few times. then soak in 2 cups water overnight or for 7 to 8 hours.

2. strain the soaked water and keep aside as we will be using this water. keep the chickpeas also aside.

3. in a pressure cooker, add 2 tbsp mustard oil and allow it to smoke. then add 1 tsp cumin seeds. fry them till they splutter. you can use any other oil also if you don’t have mustard oil. but just heat the oil. don’t allow other oils to come to its smoking point like mustard oil. but it taste best with mustard oil.

4. add the black chickpeas and saute for a minute.

5. then add the dry spices – ¼ tsp turmeric powder, ½ tsp kashmiri red chili powder, ¼ tsp garam masala powder and salt. stir and saute the mixture very well for a minute or two. i keep this dry curry minimally spiced, but if you want you increase the quantity of spices.

6. then add 1.5 cups water and stir. cover tightly with the lid and pressure cook for 15 to 18 whistles.

7. once the pressure has settled down, remove the lid and check the chana. if they are cooked and there is some water, then simmer till the water dries.

8. serve kala chana with pooris and sooji halwa. you can also garnish sukha kala chana with coriander leaves and then serve.




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This post was last modified on April 17, 2018, 9:55 pm

    Categories Curry RecipesDinner RecipesFestival RecipesKids RecipesNo Onion No GarlicNorth Indian RecipesPunjabi RecipesStarters & Snacks RecipesTiffin RecipesVegan Recipes

View Comments (8)

  • Hubby made these today ( because I was making the poori's :D ), they came out very well and reminded me of how my mom makes them. Such an easy and delicious recipe. This was the best kala chana I had after moving to US. Thanks !! :)

  • Hi dassana.. This recipie I will definitely try.. Looks yum.. Thnx for sharing.. But what is that white creamy looking thing along with other spices in pic 5?

  • Hi mam how r u ?? Will u plz tell me which hand mixer are u using???n also guide me what factors should be considered while purchasing it.....

    • shuchi, i use philips for whipping cream and butter for icings & mousses etc. i just saw the reviews and purchased online. so far it has been good. i have limited knowledge regarding these things, but go for one which does not becomes too hot if you use for a long time. philips hand blender does become a bit hot, if i use it for whipping cream for a long time. also the outer body should be strong and made of good material.

  • Hi, Thanks for the. Recipe. Was wondering about using the soaking water...is that the water used to cook chickpeas in?
    Also do you know amount of water to 3/4 cup chickpeas when using regular pot as I do not have a pressure cookies.

    • for black chickpeas, you can use the soaking water. you can even use fresh water. 2 cups water should be enough for 3/4 cup chickpeas if cooking in a pot.

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