Navratri 2022: Make this delicious Kala Chana Prasad for Ashtami Bhog

The nine-day Navratri festivals begin on September 26. Devotees, on auspicious occasion, worship the nine forms of Goddess Durga and seek blessings from the well-being of their families. Navratri ustav is celebrated with extreme joy and enthusiasm. From garba night to pandal dancing Durga Puja, people make the most of the festive season. One of the most important days is Maha Ashtami, which is eight days. This year, it falls on October 3. Bhog Maha Ashtami is traditionally prepared on this day for Maa Durga. People, in North India, also perform Kanya Puja at home. One of the highlights of the bhog plate is the kala chana. And to ensure that you strike the right balance between masalas, flavor and consistency Food vlogger Parul is here with a delicious kala chana recipe. She shared the video on her YouTube channel “Cook With Parul.”

Also read: When is Maha Ashtami 2022: Puja Dates, Times and Hedgehog Recipes


1) Black chickpeas – 1 cup / 250 grams
2) Bay leaf – 1
3) Salt to taste
4) Ghee – 3 tablespoons
5) Ginger – 1 inch
6) Green chili (minced) – 2
7) Red chili powder – 2 tbsp
8) Dill powder – 1 tbsp
9) Turmeric powder – tablespoon
10) Coriander powder – 3 tablespoons
11) Black pepper powder – tablespoon
12) Black salt – 1/2 tbsp
13) Dried mango powder – 2 tbsp
14) Roasted Kasoori Methi – 1 tablespoon
15) Boiled Black Chickpeas – 1 tbsp
16) Chopped coriander
17) Leftover black chickpea juice
18) Fennel seeds – 1 tbsp
19) Asafoetida – tablespoon
20) Garam masala – tablespoon
21) Green Chili

How to make kala chana prasad for Navratri?

1) The first step is to soak the black beans overnight or at least for 8 to 10 hours before cooking. Even after doing so, make sure the chickpeas are thoroughly soaked so that the outer coating can be easily removed.
2) Heat a pot on the stove and put all the chickpeas in it. Add bay leaves, salt and a little buttermilk and cover. Pressure cook the two whistles over medium heat. And, leave the chickpeas on the stove for another 10 minutes over low heat.
3) Set aside, take a blender, add ginger, green chili, red chili powder, cumin powder, turmeric and coriander powder. Also, add black pepper powder, black salt, dried mango powder and roasted Kasoori methi seeds. Now, here’s the secret trick. The chef says you also need to add a tablespoon of boiled black beans. Mix some green coriander leaves and some remaining boiled chickpea juice. Mix it all and prepare a coarse mixture from this.
4) Take a kadhai, and heat some buttermilk in it. Add the cumin seeds, hing, and mix the special masala you prepared. Stir well and make sure the masala is cooked through. Use some extra boiled chickpea juice left over from the preparation.
5) Add the boiled chickpeas to the preparation and mix well. Add salt according to your taste. Let the excess water dry. Sprinkle some garam masala on top as that will enhance the flavor of the dish.

Add some finely chopped coriander leaves to the preparation. Green bean prasad is ready. As a final tip, the chef recommends adding some buttermilk to the curry.


So, are you planning on making your Navratri delicious with this recipe?


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