Ashtami / Navmi Prasad -Kala Chana


Servings 4-5 persons 
Prep Time Overnight
Cook Time 40 Mins


Black chana 1.5 cup
Salt to taste
Red chili powder 1/2 tsp
Cumin seeds 1/2 tsp
Coriander powder (sukha dhaniya) 1-2 tsp
Oil 3 tbsp
Chopped cilantro leaves (optional) 1 tbsp


Soak the  kala chana overnight. In the morning, cook kala chana with salt in a pressure cooker for 10-12 whistles. Once chickpeas are thoroughly boiled and soft then cook them with oil n spices.

In a pan heat oil, add cumin seeds and when they start to crackle mix all the spices.

Add boiled chana in this pan & mix it well and cook the kala chana in the masala for a couple of minutes (remember to keep on stirring so that the dry chana masala do not stick to the bottom of the pan.)

Garnish kala chana with chopped coriander leaves.

Serve hot with poori and sooji halwa.


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    Sumegha Bhatnagar

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