- Sharada Navaratri, most observed and celebrated around post-monsoon autumn, September–October timeframe
- Vasanta Navaratri, the second most celebrated around post winter spring time, March-April
People usually from northern India fast during the first seven days of Navratri and break fast on Ashtami (8th day of Navratri) by offering prayers to Goddess Durga and doing the Kanjak/Kanya Pooja.
Kanjak/kanya pooja is a ritual where typically 9 or more young girls are worshiped by washing their feet with water and then offering them prasad which is usually Sookhe Kale Chane, Poori and Halwa along with gifts. I’m blessed to have my very own 2 sweet little Kanjak’s. This Navratri is even more special as it being the first one for my little one.
Coming back to the recipe, Kale Chane is a very simple dish that can be altered to one’s taste. Its usually dry but you can add some water and adjust the consistency to give it some gravy. Also this dish is really quick to make if you have soaked and boiled the chickpeas ahead of time. I love to use the leftovers to make Kala Chana Chaat. It makes an excellent base for this recipe or for that matter any salad.
- 1 cup of kala chana (black chickpea/bengal gram)
- 2 cups of water
- 1 tsp salt
- 1 tbsp oil/ghee
- ¼ tsp asafoetida (hing)
- 1 tsp cumin seeds
- 1 tsp dry mango (amchur) powder
- ½ tsp roasted cumin seeds powder
- 2 tsp coriander powder
- ¼ tsp garama masala
- ¼ tsp red chilli powder
- salt and black pepper to taste
- In a pressure cooker cook the kale chane with water and 1 tsp salt for 4-5 whistles on high flame and then lower the flame and let it sit for 30-40 mins.
- Let the pressure release naturally and then open to check if the black chickpeas are done.
- Now in a pan heat oil/ghee and once hot add the asafoetida and cumin seeds.
- Once the cumin seeds flutter add the spices -roasted cumin seeds powder, chilli powder,coriander powder, amchur powder, garam masala, salt and pepper. lower the flame to make sure the spices dont burn.
- Now drain the kale chane and add to the pan and mix till the spices coat the chana well.
- Add some water drained from the chana and let it cook till the water is absorbed.
That’s it, our delicious Sookhe Kale Chane are ready! Enjoy! Happy Kanjak to all Celebrating!!