Dry Kala Chana (Bengal Gram)

Servings: 2-3
Soaking time: 6 hours.
Preparation time: 1 minutes.
Cooking time: 10 minutes.
Frying time: 4 minutes.
Total time: 15 minutes.

Here Navratri is coming to near end, tomorrow is very auspicious day, the day of worship “Siddhidatri” form of nav Durga and the occasion of “Kanya Poojan”. After fasting of Navratri devotees offer the feast to nine girls, who symbolize the Nav Durga.

On this occasion, enjoy the Navmi Prasadam, ‘Sukha Kala Chana (Dry Bengal Gram’ from ‘Phalahari Thali day 9‘.

“Dry Kala Chana (Bengal Gram)” also known as sukha kala chana, is a simple yet nourishing dish made with black chickpeas. This protein-rich legume has been a part of traditional Indian diets for centuries, valued for its earthy taste, high fiber content, and energy-boosting qualities.

Widely prepared during festivals like Navratri and also enjoyed as a part of everyday meals, dry kala chana is not just a dish but also a symbol of wholesome, home-style cooking.

Ingredients:

Kala Chana (Bengal gram): 100 gm.
Chilli powder: half teaspoon
Coriander powder: half teaspoon
Turmeric powder: half teaspoon
Dry mango powder: half teaspoon
Mustard: ½ teaspoon
Ginger: 2” pieces
Mustard oil/cooking oil: 1 tablespoon
Sendha namak (Rock Salt): ½ teaspoon (as per taste)
Water: one and half cup

Preparation:

Soak Kala Chana (Bengal gram) overnight.
Peel off ginger and grind it, keep aside.

Method:

Cook kala Chana along with salt and ginger paste and water in the pressure cooker (5 -6 minutes after it comes to full pressure).
Strain water with the help of strainer, if left. Keep aside.
Take fry pan, put oil. When smoke starts coming, add mustard, let it sputter for few seconds.
Add turmeric powder, coriander powder and chilli powder and boiled kala Chana.
Stir fry for couple of minutes, add dry mango power and cook for a minute on low flame, put off the flame decorate with coriander leaves and serve with Poori and Sooji Halwa on the occasion of navratri.