Chaitra Navratri 2023: Delicious Kala Chana Recipes For Kanya Pujan Prasad

Ashtami Bhog: Chaitra Navratri celebrations started on March 22 and can culminate with Ram Navami on March 30. During the auspicious event, devotees worship the 9 avatars of Goddess Durga and search blessings for themselves and their households. The Navratri celebrations are completed with pleasure and enthusiasm.

Maha Ashtami, the eighth day, is likely one of the most vital days. On this present day, the customary Maha Ashtami bhog is made for Maa Durga. In North India, Kanya Puja can also be carried out at residence. Kala chana is likely one of the highlights of the bhog platter. 

According to Devi Bhagwat Puran, younger women are worshipped as embodiments of Maa Durga and are supplied bhog within the type of halwa, puri and kale chane.

Here is a scrumptious and lip-smacking recipe for kala chana that can assist you obtain the perfect stability of flavours, consistency, and masalas.

Ingredients:

– Black chickpeas (kala chana) – 1 cup/250 grams

– Bay leaf – 1

– Salt as per style

– Ghee – 3 ½ tablespoons

– Ginger (adrak) – 1 inch

– Green chilli (chopped) – 2

– Red chilli powder – 2 tablespoons

– Turmeric powder – ½ tablespoon

– Coriander (dhania) powder – 3 tablespoons

– Dry mango powder (amchur) – 2 tablespoons

– Roasted Kasoori Methi – 1 tablespoon

– Chopped coriander (contemporary dhania)

– Black chickpea’s leftover water

– Cumin seeds (jeera) – 1 tablespoon

– Asafoetida (heeng) – ½ tablespoon

– Garam masala – ½ tablespoon

Also Read: Chaitra Navratri 2023: From Kuttu Paratha To Samak Rice- Fasting Delicacies You Can Make During Vrat, Check Recipes

Process of Making Kala Chana Prasad For Kanjak Puja:

1) Start with soaking the black chickpea or kale chane in a single day or for at the least 8-10 hours. 

2) Heat on a strain cooker with the soaked chane- add a bay leaf (tej patta), salt and shut the lid. Keep the flame on medium and cook dinner after 2-3 whistles relying in your cookware after which cook dinner on low flame for 10 minutes.

3) Prepare a rough paste by mixing ginger, inexperienced chillies, pink chilli powder, cumin powder, turmeric powder, and coriander powder into it after which additionally, add dry mango powder and roasted Kasoori methi. The trick right here is so as to add a spoonful of boiled kale chane to this grinding combination for some texture and style (add little water each time crucial).

4) In a kadhai, warmth some ghee and add hing, and cumin seeds, and blend the particular masala you simply ready with all of the dry substances.

5) Now, add the boiled kale chane to the kadhai combination and add a bit salt to stability the dish. Dry out the surplus water after which sprinkle some garam masala on high for style.

6) Finally add some chopped contemporary coriander leaves and full the prasad with scorching puri and halwa. 

Offer this pleasant recipe to Maa Durga as bhog and to the Kanyas for Ashtami and Navami Kanya Pujan.

Shubh Ashtami!