Sukha Kala Chana Masala Recipe – Ashtami Prasad
Sukha Kala Chana Masala is a hearty and flavorful North Indian dish made with brown chickpeas, perfectly spiced with a medley of traditional masalas. This recipe is commonly prepared during festivals like Navratri and Ashtami as a prasad offering. The dish is both high in protein and vegetarian, making it an ideal choice for those seeking nutritious and satisfying meals.
This recipe comes together with minimal ingredients but offers a rich and earthy taste, making it a beloved choice for celebratory occasions. Let’s explore how to make this wonderful dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup (soaked overnight) |
| Salt | To taste |
| Ghee | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 240 kcal |
| Protein | 15g |
| Carbohydrates | 35g |
| Fiber | 8g |
| Fat | 7g |
| Sodium | 200mg |
| Cholesterol | 0mg |
Preparation Time
- Soaking Time: 6-8 hours (overnight)
- Cooking Time: 25 minutes
- Total Time: 425 minutes (including soaking time)
Servings
- 4 servings
Cuisine
- North Indian
Course
- Main Course
Diet
- High Protein Vegetarian
Instructions
To prepare this delightful Sukha Kala Chana Masala, follow the steps below for a simple yet flavorful experience:
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Soak the Kala Chana: Begin by soaking 1 cup of Kala Chana (brown chickpeas) overnight or for a minimum of 6 to 8 hours. The soaking process softens the chickpeas and reduces cooking time.
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Cook the Kala Chana: Once the chickpeas are soaked, drain and transfer them to a pressure cooker. Add 1 cup of water and salt to taste. Cook for about 5-6 whistles on medium flame. Once done, turn off the flame and allow the pressure to release naturally. After the pressure has been released, open the cooker and drain off any excess water from the cooked kala chana.
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Prepare the Masala: In a pan, heat 1 tablespoon of ghee on medium heat. Once the ghee is hot, add 1/2 teaspoon of cumin seeds (jeera) and let them sizzle. Reduce the heat and add 1 tablespoon of ginger, finely chopped, and 2-3 green chilies (slit lengthwise). SautΓ© for a minute or two, allowing the ginger and chilies to infuse the ghee with their aroma.
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Add the Spices: Now, add the dry spices to the pan. Add 1 teaspoon each of amchur powder (dry mango powder), chaat masala, red chili powder, and cumin powder. Stir the spices well and allow them to cook for a minute or two. This ensures that the spices are well roasted and aromatic.
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Combine with Kala Chana: Quickly add the cooked kala chana into the pan with the masala mixture. Stir the mixture thoroughly so that the chickpeas are well-coated with the masala. Let it simmer on low heat for 3-4 minutes, allowing the spices to coat the kala chana and enhance the flavors.
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Final Adjustments: Once the masala has properly coated the kala chana, turn off the heat. Taste the dish and adjust the salt if needed.
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Serve and Enjoy: Transfer the Sukha Kala Chana Masala into a serving bowl. Itβs now ready to be enjoyed as prasad for festivals like Navratri and Ashtami. This dish pairs beautifully with Rava Kesari Bhath (Sooji Halwa) and Puri, making for a wholesome and traditional festival meal.
Tips for Perfect Sukha Kala Chana Masala
- Soaking the Chana: Ensure that the Kala Chana is soaked well. This not only helps in cooking them faster but also improves their texture and flavor.
- Adjust the Spice Level: The spice level can be adjusted by increasing or decreasing the amount of green chilies and red chili powder as per your taste.
- Ghee Usage: Ghee adds richness to the dish. If you prefer a lighter version, you can substitute it with oil, though ghee provides an authentic flavor.
- Cook with Patience: Allow the Kala Chana to simmer in the masala for a few minutes. This step ensures that the flavors get absorbed properly.
Serving Suggestions
Serve Sukha Kala Chana Masala as a prasad (offering) during festivals like Ashtami and Navratri. It can also be enjoyed as a hearty main course with Puri or Rava Kesari Bhath. This dish is not just for festivals but also makes for a healthy and filling meal on any day. Its high protein content makes it a great addition to a vegetarian diet, providing both flavor and nutrition.
Enjoy this delightful Sukha Kala Chana Masala with your loved ones, making every meal an occasion to cherish!
Feel free to share this delicious recipe with your family and friends, especially for those special festival moments!
