During Navratri celebrations, kala chana or black chickpeas are among the protein-rich ingredients that are used to make delicious delicacies. These are preferred choices for people fasting during the 9-day celebration of Chaitra Navratri. Not only are these rich in soluble fibre but also contain carbohydrates that fuel the body to work round the clock.
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On Ashtami or Navmi, black chickpeas are boiled and sauteed with a handful of Indian spices and offered to Goddess Durga as prasad. They are also a part of kanya bhoj spread in most of the houses. If you are looking for creative ways to include kala chana in your diet, here are a few recipes that will help you take your cooking skills up a notch.
Kala Chana Sundal
Sundal is a delicious South-Indian dish with an easy-to-follow recipe. It is lightweight and does not require much effort in the kitchen. Soak kala chana overnight and boil them in the morning. Prepare a tempering of curry leaves, grated coconut, mustard seeds, and dried red chillies to pour over boiled black chickpeas. You can also saute the chickpeas in the tempering to add a little bit of crunch to the dish and enjoy it hot.
Black Chana Paratha
There is no better way to start your mornings than with hot parathas paired with curd or raita, pickles, and sauce. You can boil black chickpeas and blend them in the food processor along with spices like cumin powder, red chilli powder, salt to taste, turmeric powder, fennel powder, and garam masala to make a coarse paste. Fill it in the dough balls and roll each into a triangular or circular paratha. Cook both sides of the paratha until they are crispy and relish it with your favourite raita or pickles.
Kala Chana Chaat
If you have a busy day ahead and do not have time to invest more than 10 minutes in the kitchen for breakfast, opt for kala chana chaat. Add boiled black chickpeas in a bowl and top it with chopped green chillies, cucumber, tomatoes, freshly chopped coriander leaves, lemon juice, and chaat masala. If you prefer, you can also add chopped onions as well. This chaat is healthy, delicious, and fulfils the nutrient requirements of the body.
Black Chickpea Curry
On the day of Ashtami or Navmi, you can also incorporate black chickpeas as a part of the festive spread by making curry. If you are refraining from eating onions during Navratri celebrations, you can make a curry paste of tomatoes by sauteing pureed tomatoes with Indian spices. Once the paste is thick, add some water and boiled chickpeas into the mix. Top it with fresh coriander leaves and a squeeze of lemon and serve with hot puri.
Black Chana Poha
Poha and kala chana are a deadly combination to begin your mornings with. This dish is wholesome in every aspect and takes only 20 minutes to prepare. While you boil black chickpeas and soak flattened rice in water, saute cabbage, carrot, peas, and other vegetables in oil, turmeric powder, salt to taste, and red chilli powder. Fold in poha and black chickpeas into the mix and top the dish with a tablespoon of lemon juice and coriander leaves.
Kala Chana Dosa
If you are craving crispy dosas during Navratri, you can make them using kala chana. Grind overnight soaked black chickpeas in the food processor along with soaked rice to prepare a smooth batter with a thick consistency. Heat a pan, pour a ladle full of batter, and spread it gently on the surface to make a thin dosa. Once the bottom of the dosa turns crispy, add masala aloo or grated paneer on the top and enjoy with a hot bowl of sambar and coconut chutney. You can also relish crispy paper dosa.
Black Chana Upma
Instead of semolina, you can use black chickpeas to make upma. Coarsely grind kala chana in the food processor. Saute carrots, cabbage, tomatoes, and green peas in a kadhai. Once the vegetables are cooked, add black chana powder, salt to taste, and water to the mix. Top this with a tempering of mustard seeds, curry leaves, and dried red chillies to enjoy a hearty breakfast in the morning.
Kala Chana Sandwich
One of the easiest ways to include kala chana in the breakfast routine is to make sandwiches using the ingredients. Toss boiled chickpeas in a bowl along with salt to taste, red chilli powder, amchur powder, fennel powder, grated cheese, and oregano. Add this filling in between two slices of bread and grill the sandwich until the bread turns brown and crispy. Serve sandwiches with ketchup and a hot cup of tea and coffee.
