Kala Chana Recipe (Black Chickpeas) For Fast By Sonia Goyal
This Kala Chana vegetable is also distributed in all the temples of Goddess Durga across India during Navratri.
Servings Prep Time
3people 5minutes
Cook Time Passive Time
25minutes 30minutes
Servings Prep Time
3people 5minutes
Cook Time Passive Time
25minutes 30minutes
Ingredients
Instructions
Video Instructions
  1. Watch following video to learn Kala Chana vegetable recipe for your Vrat.
Step by Step Instructions
  1. Soak Kala Chana (Black Chickpeas) overnight, drain in morning and wash from fresh water.
  2. Pressure cook Kala Chana with water and sendha namak till 8-10 whistles. Drain when it cools. But don’t throw the water of boiled chickpeas. It may use in cooking this recipe later.
  3. Make puree from tomatoes, ginger and green chili.
  4. Heat oil in a pan and crackle cumin seeds in it.
  5. Add tomato puree in it and mix well.
  6. Let it cook for 5 minutes on medium flame.
  7. Now, add sendha namak (don’t add much because we already pressure cooked Kala Chana with salt), red chili powder, turmeric powder and coriander powder in it. Mix well and let it cook on medium flame for another 5 minutes with covered lid.
  8. If puree is too thick, you can add the water we kept aside while drained the boiled Black Chickpeas.
  9. Now add boiled Kala Chana in this well cooked puree and mix well.
  10. Your delicious Kala Chana Vegetable for your Navratri Vrat and other fasts is ready.
Recipe Notes

Note:

  1. You can soak kala chana in warm water for 2-3 hours, if you can’t soak it overnight.
  2. You can use baking soda for more softness of kala chana.

 

Try this delicious Kala Chana recipe at your home and write us your feedback.

 

Author: Sonia Goyal