By Akshara
March 26, 2026
During Chaitra Navratri Ashtami, sukha kala chana is prepared as part of prasad and served alongside puri and halwa. While the dish appears simple, achieving the right softness and flavour depends on careful soaking, cooking and handling.
Soak chickpeas for at least 8–10 hours so they hydrate fully and cook evenly from within.
Pressure cook with enough water until the chana is soft throughout, not just cooked on the surface.
Avoid drying out the chana completely after cooking, as this can make them firm instead of soft.
Prepare a light tempering with cumin, hing and green chillies to enhance flavour without overpowering.
Allow the chana to rest after cooking so they absorb seasoning and maintain a soft texture.