A versatile, high protein,one pot meal the can be eaten as an appetizer when topped with chopped onions and cilantro/coriander or as a meal when served with puris and curried potatoes.

The preparation time is minimal as it does not involve any chopping or mincing of onions,tomatoes,ginger and garlic.

I make this as parshad every Navratri, on Ashtami morning.Since parshad has to be ready by 6:30 am, before my daughter heads out to school, I start by preparing this first. While the chana cooks for 30 minutes, I usually make the dough for puris and start on the halwa.

I also make this very often during the year when I just need a simple,high protein meal. Its perfect for taking to work, its easy, dry, has lots of protein and keeps us full for a long time! Topped with some Green chatni and Tamarind chatni along with sev and papdi it makes an excellent chat that can be served as an appetizer!

Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-

Kala Chana-Navratri Parshad

Aanchal Gupta

Kala Chana made without onions and garlic for Navratri Parshad on Ashtami or Navami. Its made in a pressure cooker using only dry Indian spices.

Print Recipe

Prep Time 5

Cook Time 45

Total Time 50

Course Lentils/Beans/Dal

Cuisine Indian

Servings cups

Ingredients

1 pound/2 1/2 cups Sookha Kala Chana washed and soaked, overnight
1/4 cup oil
1 tbsp Jeera/Cumin
1/2 tbsp Haldi/Turmeric
2 tbsp Dhania/Coriander powder
1 tsp Lal Mirch Powder/Red Chili powder
1 tsp Paprika
pinch of Asafoetida/Hing
Salt as needed I used approx 2 tsp
2 cups water

Instructions

Heat oil in pressure cooker and add Jeera/Cumin till it crackles
Add Haldi/Turmeric,stir
Add all spices, stir.
Add drained chana and mix well for a few minutes.
Add water and give 1-2 whistles on high gas/flame and then lower gas/flame to simmer and set timer for 30 minutes.
After 30 minutes, turn off gas/flame and let pressure release naturally.
Open Pressure cooker and if there is any water, dry it, if using immediately,otherwise if you leave it for sometime, the water gets absorbed.
Enjoy as chat with chopped onions and green chilies or with Puris.

Notes

I made this for Navratri Puja, so have not added any Ginger or garlic. If you want to add Ginger or garlic, add minced ginger/garlic after adding Jeera/Cumin. Stir fry for few minutes, till the raw smell goes away. Follow the recipe as above after this point.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

In hot oil. add Jeera/Cumin and let it spluter

Add Turmeric/Haldi and stir

Add all the dry spices and stir

Add chana that was soaked overnight and drained and stir for a few minutes

Add water and pressure cook on High for two whistles and then on the lowest setting/simmer for 30 minutes on the stovetop

Let pressure release naturally. Dry any water if consuming right away,keeping in mind that chickpeas will absorb some more water once they completely cool off

Enjoy topped with onions,cilantro/coriander/lemon and chopped green chilies

Or as a chaat when you top it with Green Chatni and Tamarind Chatni

Or with Puri , Halwa and Rasa Aloo

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Disclaimer: The nutritional information shared here is approximate. Variations may exist due to ingredients and brands used. Please refer to a Registered Dietitian

or Nutritionist if you have any health issues or questions.

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