Kala chana – Ashtami Prasad, also known as sukha Kala chana, is a low-calorie, high-protein dish that packs a ton of flavor and is completely gluten-free and vegan. Furthermore, this healthy and nutritious recipe calls for just a handful of ingredients that you probably already have on hand!
As a bonus, Kala chana can be made in the Instant Pot and on the stovetop, too. Both methods are explained below.
What recipes remind you of your childhood days? Well, in my case, this Kala chana recipe always hints at my mom’s cooking.
Ashtami prasad was one of those recipes that she would make an extra batch on purpose because she knew that we’d come back for second helpings.
Growing up, I would often stand next to my mom and learn how to make Kala chana prasad for Ashtami pujan.
But, What is Kala chana – Ashtami Prasad?
For those unfamiliar with this term – Kala chana, Kala stands for black, and chana means chickpeas. Collectively, it means Black Chickpeas.
Ashtami – It’s the time of the year when Navratri (festival of nine nights) is coming to an end, and every household is prepping up for Ashtami or Navmi pujan. sookhe kale chane
The eighth day of Navratri is celebrated as Durga Ashtami, which also marks the end of the fasting period for several devotees.
On this day, devotees offer prayers and prasad (a devotional food offering) to Goddess Durga and perform Kanchike or Kanjak.
So, the whole term – Kala chana – Ashtami Prasad means – A religious offering of cooked black chickpeas is offered to God (Mother Durga) on the auspicious eighth day (Ashtami).
What is Kanjak?
Kanjak means young girls within the age of birth – 9 years of age. These girls are ceremonially worshiped on the occasion of Ashtami.
This puja is also referred to as Kanjak Pujan or Kanya pujan ( worshiping a girl child) and is celebrated either on Ashtami (the 8th day) or Navmi (the 9th day) of Navratri.
Durga Ashtami is the most auspicious day of the year, and people celebrate it with great zeal and enthusiasm.
How is Kanjak Pujan done?
People welcome young girls into their houses.
- Wash their young feet,
- Apply kumkum on their forehead and
- Tie roli (a red-colored sacred thread) on their little hands.
- Perform the young girl’s aarti, touch their feet, and seek their blessings. sookhe kale chane
- Then the girls are made to sit in a row and
- Later they are served Black chickpeas or Kala chana – Ashtami Prasad, Sooji halwa, and puri – a delicious and favorite KANJAK food.
- When they are done eating and ready to leave, people shower them with gifts in the form of money or toys.
Each family follows their tradition as some worship Ashtami, and some do puja on Navami.
Ingredients for Kala Chana – Ashtami Prasad!
For a detailed recipe and step-by-step instructions, scroll to the bottom of the page for a recipe card. To make Sukhe kale chana, all you need is some basic pantry staples, and they are –
Black chickpeas — also known as Kala chana/chole. This is the star ingredient and is naturally vegan and gluten-free. Nutritionally speaking, Kala chana contains no cholesterol, is low in fat, high in protein, and a great source of dietary fiber, vitamins, and minerals.
Spices — Spices such as salt, red chili powder, Haldi, cumin seeds, and cumin seeds are added for their distinct flavors that bring out the savory essence of the Kala chana prasad.
Oil — Used to cook the chole. Sukha Kala Chana Masala Recipe
Cilantro leaves — These fresh leaves are strewn for garnishing and also for flavor in the Sukha Kala Chana – Ashtami Prasad.
How to make Kala chana – Ashtami Prasad in an Instant pot? Kala chana – Ashtami Prasad
The prep-up and cooking process to make Kala chana -Ashtami prasad is really simple.
It takes a little while to boil the Kala chana, but other than that, the recipe is pretty straightforwardly made without any onions, garlic, or tomatoes. Still, it is amazingly delicious and hard to resist.
1. Rinse the Kale chole/ black chickpeas thoroughly under tap water.
2. Transfer them to a big bowl and soak the black chickpeas or Kala chana in 3 cups of water for 6 hours. I highly recommend soaking the beans overnight or for a minimum of 4 hours. By the morning, the beans will swell and double in size.
3. Drain the water and rinse the chickpeas/Kala chana once again under tap water. Kala chana – Ashtami Prasad
4. Transfer the kale chole to the Instant Pot and add enough water to cover the chana. The chickpeas should be underwater.
5. Add salt and turmeric powder.
6. Mix to combine. Kala chana – Ashtami Prasad
7. Close the Instant Pot with its lid. Turn the venting knob to the sealing position.
8. Now press the ‘Manual’ button. Cook on HIGH for 30 minutes.
9. When the steam is out, carefully open the Instant Pot lid, and the Kala chana will be all done – soft and tender.
10. Transfer cooked Kala chana to a bowl.
11. Press the ‘saute’ button on the Instant Pot. Once it displays hot, add oil and cumin seeds. Sukha Kala Chana Masala Recipe
12. Cook for a minute, and as the cumin seeds start to crackle, stir in all the spices one by one.
13. Cook the spices for a minute.
14. Carefully, add boiled chana to this pan.
15. Boil the chickpeas until all the water has evaporated.
16. Add cilantro leaves and mix to combine.
Serve hot with poori and sooji halwa.
Why soak the beans?
I like to soak all my beans/legumes because legumes contain phytic acid, and foods containing phytic acid are harder to digest.
Soaking also reduces flatulence and provides more nutrients.
In addition to that, by soaking, we break down the phytic acid and make the bean more digestible. It also shortens the cooking time in half.
Recipe tips and Variations!
Spicy touch — Since this prasad is consumed mostly by young girls, I prefer leaving out the green chilies and cilantro. Bit if you like it spicy, feel free to scale the spices to your liking.
Additional spices — Adding a teaspoon of amchur (mango powder) will add a zing to this chana recipe.
Stovetop method — You can boil Kala chana on the stovetop in a regular pressure cooker too. All the details are mentioned below in the recipe card.
Health benefits — Drain the cooked chickpeas and save the excess water for later. You can drink this water as it is packed with good stuff and is very beneficial for health.
Other ways to enjoy Kala chana – Ashtami Prasad!
Kala chana is a great addition to your daily diet, and it can be a reasonably versatile recipe. It can be easily customized to different tastes and preferences.
If not using it as a prasad, then add some chopped onions, green chilies, chopped cilantro, chaat masala, and some sev and munch it as an evening snack with your tea.
We like to enjoy Sukha Kala Chana Masala in baked Phyllo cups as chaat. The sky is the limit when it comes to toppings. You can enjoy this Dry Chana (Sukha Kala Chana) recipe with whatever toppings your heart desires.
Let me know what you think!
Should you make this Sukha Kala chana recipe, please leave me a comment below, and don’t forget to share it with your family and friends.
CRAVING FOR MORE, TRY THESE OTHER NAVRATRI DELICACIES:
HAPPY ASHTAMI TO ALL OF YOU!!
Kala chana – Ashtami Prasad
- Please scroll up for the Instant Pot recipe.
- Rinse the raw beans/legumes thoroughly under tap water. Transfer them to a big bowl and soak the black chickpeas (Kala chana) in 3 cups of water for 6 hours. PROTIP – I highly recommend soaking the beans overnight or for a minimum of 4 hours.
- By the morning, the beans will swell and double in size.
- Drain the water and rinse the chickpeas/chana once again under tap water.
- Transfer the chana to the pressure cooker and add enough water to cover the chana. The chickpeas should be underwater. Add salt and turmeric powder and pressure- cook on HIGH heat for 8-9 whistles. Let the pressure release naturally.
- When the steam is out, carefully open the pressure cooker lid. To check if your chana is ready – Take a boiled chana and press it in between your fingers. If it gets squished easily (when pressed), you are all set to make the prasad.
- Heat oil in a pan, add cumin seeds and as they start to crackle stir in all the spices one by one.
- Carefully, add boiled chana to this pan.
- Boil the chickpeas until all the water has evaporated.
- Garnish with cilantro leaves and serve warm.