Sookha Kala Chana is a delicious and popular Ashtami dish for the Navratri Pooja. It is made from black chickpeas, tomatoes, spices, and without onions and garlic. Serve it with Poori and Sooji Halwa for Navmi Prashad.

Here are a few more kala chana recipes: Kala Chana Curry, Jaisalmeri Kala Chana, and Kadala Curry.

About Sookha Kala Chana

Today, I am here with this recipe. Sookha Kala Chana is one of the most popular recipes prepared by Ashtami or Navmi Prasad on the last day of the Navratri festival.

You can also prepare it for your fasting days, as there is no onion or garlic used in this recipe. You just have to soak and boil Kala Chana and cook it with ghee, hing, jeera, and a few spice powders.

If you don’t know what Navratri is, it is a Hindu festival during which Maa Durga is worshipped for nine days for her victory over Mahishasura, or the ultimate victory of ‘Good over Evil’. Thus, people fast during these nine days to show their faith in Maa Durga.

Kanjak is celebrated on the 8th day of Navratri, where nine little girls are welcomed into the house and are showered with delicious bhog and gifts. These girls are called as Kanjaks.

In the Kanjak Poojan or Kanya Poojan meal, this Sookha Kala Chana is served with Poori and Sooji Ka Halwa as a Bhog or Prasad after offering it to Goddess Durga.

I often cook the Kala Chana beforehand and store it in the fridge, so it is handy when I want to make it for my fasting meals.

Ingredients

Black Chickpeas/Kala Chana – Extremely rich in protein, these are great to include in your diet, especially for vegetarians. Chana is soaked and then pressure cooked before using in the recipe.

Hing Jeera – In this Sookha Kala Chana, we will give a tadka of hing/asafoetida and jeera/cumin seeds. That’s it!

Spice Powders – We will flavor up the Sookha Chana with some basic spice powders such as coriander powder, red chili powder, turmeric powder, dry mango powder, and fennel powder.

These powders will add a perfect spicy tangy taste to the Sookha Kala Chana, which will make it even more delicious.

Fresh Coriander – Lastly, garnish it with some freshly chopped coriander leaves, to add some color, taste, and a refreshing flavor.

Step By Step Recipe

Wash the kala chana and soak in enough water for 6-8 hours.

Drain the water and add the kala chana to a pressure cooker.

Add 2 cups of water and 1 teaspoon salt to the pressure cooker and cook the chana until done. I cooked for one whistle on high heat, then reduced the heat to low and cooked for 15 minutes.

Remove the pressure cooker from heat and let the pressure release.

Heat ghee in a pan.

Once the ghee is hot, add hing and cumin seeds and let it crackle.

Simmer the heat and add coriander powder, red chili powder, turmeric powder, dry mango powder, and fennel powder and fry for a few seconds.

Add chana along with the water in the pan and cook on medium heat till all the water is absorbed and chana are dried.

Garnish with fresh coriander. Serve hot with sooji ka halwa and poori or aloo sabzi.

Frequently asked Questions:

Serving Suggestions

If you are serving Sookha Kala Chana for Navratri, then serve it along with Poori and Sooji Halwa. This combination is an all-time favorite one!

You can also serve Sookha Kala Chana as a side dish with your everyday meals, or pack it in Lunch Box with some flaky Plain Tawa Paratha or Phulka.

You can also have it on its own as a high protein snack with your evening tea or coffee.