Navratri Kale Chane

Hello my dearest foody friends,

I hope the weekend turned good for everyone. Honestly speaking, i had an amazing weekend, It was a perfect ending to the most awaited Navratri Festival – Ashtami and Navami.

So, to throw more light on the subject – Navami or the ninth day during Navratri is considered highly auspicious. It is believed that on this day Maa Durga took the form of Mahisasur Mardini to destroy Mahishaura, the demon who was terrorizing our universe. On this day, Kanya Pooja or Kanjak Pooja is conducted to worship young girls as nine forms of Goddess Durga. It is celebrated on the eighth or ninth day of Navaratri.

So, I did celebrate this Pooja as well at my place. Now, the ritual says that on this day, the young girls should be served with a good feast. The treat includes – Poori ( Fried indian bread made of Wheat), Kale chane ( Black Peas Masala), Aloo Sabzi ( Potato curry) , a dessert ( Halwa or Kheer) and Raita ( Spiced Yougurt). The food is cooked without onion and garlic. It is first served to the God, then to the young girls followed by the family.

In my last blog, i did cover the halwa recipe and today i would be sharing the most prominent dish of Navami – Navratri Chana Masala.

Being low in fat, high in dietary fiber and rich in vitamins and minerals, black chickpeas/Kale Chane can indeed be a healthy addition to your diet. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables.

Here comes the recipe!

Preparation Time : 20 mins, Cooking Time : 25 mins, Calories : 286 per servings.

Ingredients:

  1. Soaked Black Peas/ Kale Chane – 2 to 3 cups
  2. Oil – 2-3 tablespoons
  3. Cumin Seeds – 1 tablespoon
  4. Asafotieda – 2 pinches
  5. Chopped tomatoes – 2 large
  6. Salt – As per taste
  7. Turmeric powder -1 tablespoon
  8. Red Chilli Powder -1 tablespoon
  9. Coriander Powder – 3 tablespoons
  10. Garam Masala Powder – 1 tablespoon
  11. Dry Mango Powder – 1/2 tablespoon
  12. Lemon – Few drops
  13. Coriander leaves to Garnish.

Directions:

  1. In a pressure cooker, add water, Kale Chane and salt and let it cook for 15-20 minutes. It should be cooked on a medium flame for 8-10 whistles.
  2. Once the pressure is released completely, check the chane it should be soft enough to be pressed with your fingers.
  3. Now, in a pan add oil. Once the oil gets heated up, add cumin seeds and let it splutter.
  4. Now, add asafoiteda and let it cook for another 10 secs.
  5. In a separate bowl add Salt, Turmeric Powder, Coriander powder, Red chilli powder and little water. Using water mix it well so that it becomes a thick paste.
  6. Now, add this paste to the oil. Cover the pan and cook for 2 mins.
  7. Now, add chopped tomatoes and slit green chillies to the oil and paste and cover the lid of the pan. This is done to ensure that the spices are properly mixed with the tomatoes.
  8. Once the tomatoes becomes soft and mushy, add the Kale Chane and half cup water.
  9. Mix it well, cover the pan and cook for 10 mins.
  10. Now, open the pan and cook for another 10 mins. Ensure that all the water gets evaporated and the spices are evenly coated to the chana.
  11. Now, add salt if needed. Drizzle lemon to it and Garnish it with Coriander leaves.

The recipe might sound very simple and subtle, but it has an extraordinary taste. Reason being that it is cooked with immense love and faith. I would recommend everyone to try this recipe at home and provide their comments and suggestions if any.

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Navratri Kale Chane

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