Sookha Kala Chana Recipe for Ashtami Bhog

Step 1: Soak the Kala Chana

Rinse the kala chana thoroughly and soak it in plenty of water for 6–8 hours or overnight. Drain the soaking water before cooking. Soaking is used across the referenced recipes to help the chickpeas cook properly.

Step 2: Pressure Cook the Kala Chana

Transfer the soaked kala chana to a pressure cooker. Add fresh water and salt. Pressure cook until the kala chana becomes tender. The exact cooking time can vary depending on the cooker and the age of the chickpeas; the referenced recipes use different pressure-cooking timings. Let the pressure release naturally, then drain the excess water.

Step 3: Prepare the Tempering

Heat ghee in a pan over medium heat. Add cumin seeds and ajwain and let them crackle. Add the chopped ginger and green chilli. Lower the heat and add coriander powder, cumin powder, amchur and red chilli powder. Stir briefly so the spices do not burn.

Step 4: Add the Boiled Kala Chana

Add the cooked kala chana to the pan and mix well so the spices coat the chickpeas evenly. Cook for 3-4 minutes, stirring occasionally, until the masala is well coated and there is no excess liquid.

Step 5: Finish with Kasuri Methi and Coriander

Add kasuri methi and fresh coriander. Mix well and cook for another minute. Taste and adjust the salt if needed. Turn off the heat and serve warm.

Sookha Kala Chana for Kanya Pujan

Sookha Kala Chana, also known as sukhe kale chane, is a traditional North Indian preparation commonly served as part of Ashtami or Navami prasad. The boiled black chickpeas are tossed with ghee, cumin, ajwain and aromatic spices to make a simple dry dish without onion or garlic. It is commonly served with sooji halwa and poori during Kanya Pujan or Kanjak in many North Indian households. For Sharad Navratri 2026, this recipe is a useful addition to an Ashtami bhog menu. Keep in mind that Ashtami prasad and Navratri fasting are not the same thing: kala chana is a legume and is generally not considered a standard ingredient for a strict vrat.

What is kale chana called in English?

Kala chana is called black chickpeas or desi chickpeas in English. It is a smaller, darker variety of chickpea commonly used in Indian cooking.

What to Eat on Ashtami?

A commonly prepared Ashtami/Kanya Pujan prasad in many North Indian households is sooji halwa, sookha kala chana and poori. However, Ashtami traditions and the foods served can vary by family and region.

Ashtami Bhog 2026

Planning a Kanya Pujan menu for Sharad Navratri 2026? This sookha kala chana pairs naturally with our Sooji Halwa recipe, while a Poori recipe can be added to complete the traditional halwa-chana-poori combination.

Frequently Asked Questions

Is kala chana allowed during Navratri fasting?

Kala chana is a legume/pulse, so it is generally not considered a standard food for a strict Navratri vrat. This recipe is better positioned as Ashtami/Navami prasad or Kanya Pujan food, rather than a fasting recipe.

How long should kala chana be soaked?

Soak kala chana for 6-8 hours or overnight before cooking.

What is served with sookha kala chana?

Sookha kala chana is traditionally served with sooji halwa and poori as part of the Ashtami or Navami prasad combination in many North Indian households.

Who should not eat kala chana?

People with a known chickpea or legume allergy should avoid kala chana. Chickpeas are legumes and can cause allergic reactions in susceptible people. Anyone who repeatedly experiences digestive or other symptoms after eating chickpeas should discuss this with a healthcare professional rather than assuming the food is suitable for them.

What are the ingredients in Ashtami prasad?

A commonly prepared North Indian Ashtami/Kanya Pujan prasad includes sooji halwa, sookha kala chana and poori. The exact preparation and additional items can differ between households and regions.