Kala Chana
Navratri is a festival that people celebrate with great joy and enthusiasm. During Navratri, people observe fasts, so it is very important to consume food that will keep your health in good condition and prevent your body from feeling weak.
When people observe the Navratri fast, they often wonder what to eat during the fast that is both tasty and healthy, and that will provide the body with ample nutrients.
Today, in this article, we are going to share a recipe that you can eat during the Navratri fast. This recipe is none other than Black Chickpeas (Kala Chana), which will provide your body with plenty of nutrients. Kala Chana is rich in fiber, proteins, and all the essential nutrients in the right amounts. So, let’s learn how to make Kala Chana.
Ingredients
- 1 cup Black Chickpeas (Kala Chana)
- 1 tablespoon Ghee or Oil (preferably ghee for a richer flavor)
- 1 small onion (finely chopped, optional if fasting allows)
- 2 tomatoes (pureed or finely chopped)
- 1 green chili (slit or chopped, optional for added spice)
- 1 teaspoon grated ginger
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Salt to taste (Use rock salt for fasting)
- 1/2 teaspoon garam masala (optional)
- Fresh coriander leaves (for garnishing)
- Water as required
Step-by-step instructions for making Kala Chana:Let’s learn how to make it step by step.
First, you need to soak the black chickpeas for at least 8 to 9 hours in water. After 8 to 9 hours, you can boil the chickpeas thoroughly.
Once boiled, remove the chickpeas from the pressure cooker and set them aside.
Next, prepare the gravy. Turn on the gas and place a non-stick frying pan on it. Add ghee or oil to the pan. Once the ghee heats up, add cumin seeds. Then, add grated ginger and green chili.
After this, add the chopped onion to the pan and sauté it until it turns light brown. Once the onion is sautéed, add the tomatoes.
When the onion and tomato mixture is well-cooked, add the turmeric powder, red chili powder, cumin powder, and coriander powder. Cook this mixture well.
Cook for 5-7 minutes, and once the oil starts to separate from the masala, the gravy is ready.
Now, add the boiled black chickpeas to this gravy. Add 1 to 2 cups of water and cook for 20 minutes.
Lastly, add garam masala (optional) and garnish with fresh coriander leaves.
Serve this dish with kuttu ki puri, singhara paratha, or yogurt.
Benefits of Eating Kala Chana
High in Protein
Rich in Fiber
Nutrient-Dense
Easy to Digest
