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sookha kala chana for navratri pooja
Minimally spiced dry curry with black chickpeas for durga ashtami or navami pooja.
Prep Time
8
hours
hrs
Cook Time
20
minutes
mins
Total Time
8
hours
hrs
20
minutes
mins
Course:
Main Course
Cuisine:
North Indian, Punjabi
Servings:
4
Author:
Dassana Amit
Ingredients
¾
cup
kala chana
(black chickpeas) - soaked overnight
1
teaspoon
cumin seeds
¼
teaspoon
turmeric powder
½
teaspoon
kashmiri red chili powder
¼
teaspoon
Garam Masala
2
tablespoon
mustard oil
2
cups
water
for soaking the black chickpeas
salt as required
Instructions
preparation
Rinse 3/4 cup black chickpeas in water for a few times.
Then soak in 2 cups water overnight or for 7 to 8 hours.
Strain the soaked water and keep aside. Keep the chickpeas also aside.
making sookha kala chana
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.
Add the black chickpeas and saute for a minute.
Then add the dry spices - 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 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.
Then add 1.5 cups water and stir. Cover tightly with the lid and pressure cook for 15 to 18 whistles or till done.
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.
Serve sookha kala chana with pooris and sooji halwa. You can also garnish dry kala chana with coriander leaves and then serve.