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.

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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.

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