ASHTMI PRASAAD KE KALE CHOLE/ KALE CHANE KI SOOKHI SABZI

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ASHTMI PRASAAD KE KALE CHOLE/ KALE CHANE KI SOOKHI SABZI
Those aware of the Navratri festival which falls twice a year must know that these are the days to worship the nine avatars of goddess Durga. On the eighth day of the Navratri festival, a prasaad of poori, chole, and halva is prepared in every kitchen of North India to please the goddess. This divine offering is very favorite of Devi Durga. This prasaad is served to little girls who are considered to be incarnate of goddess.
Chole and halva are a killer combination in the context of taste. Chole is prepared a bit spicy whereas halva is sweet. Both taste great together with each bite of poori.

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This chole ki sabzi is kept dry, making a great pair with juicy halva prepared with suji, ghee, and sugar. The procedure to make this chole is very easy and simple.  Boiled chole is given a tadka of besan, and a few whole and powdered spices. Roasted in ghee or oil, the besan along with some spices is well coated with kala chana making it quite flavorsome. Let’s make this super easy chole ki sookhi sabzi

Prep Time  – 6 hrs or overnight
Cook Time  – 35 minutes
Course – Main
Cuisine  – North India
Type – Prasaad recipe
Author  – Bharti Dhawan

● PREPARATIONS TO BE DONE
Soak kala chana overnight or for 6 hours

● INGREDIENTS REQUIRED
• Kala chana/black chana – 2 cups
• Water to rinse and soak chana – sufficient enough
• Water to boil chana – 4 cups
• Besan/Chickpea flour  – 2 tbsp
• Salt – 2 tsp
• Red chilly powder  – 2 tsp
• Oil – 2 tbsp

METHOD TO MAKE PRASAAD KE CHOLE
1- Take a pressure cooker and add soaked chana, water, and salt. Close the lid and cook on low- medium flame for 25 minutes or till 10 whistles

2- Switch off the flame and allow the cooker to cool down completely. Open the lid and check the cooking by crushing the chana with your fingers. Now strain the kala chana through a strainer. Keep the chana water aside


3- Now prepare for tadka/tempering. Keep a kadahi on flame and add oil to heat. When oil is heated, add jeera/cumin seeds. Allow the jeera to splutter

4- Add besan and roast it in the oil.

5- When besan is lightly roasted and gets golden hues, add red chilly powder, red chilly flakes, and coriander/dhania powder. Allow the spices to roast for a while

6- Add boiled chana with some of its water.

7- Mix well and give a boil. All the spices and besan will coat the boiled chana.

8- Switch off the flame and sookha kala chana is ready to serve with sooji ka halwa and poori as Ashtmi ka Prasaad

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