By Akshara
October 7, 2026
Kala chana prasad is a quintessential dish prepared for Kanya Pujan during Ashtami or Navami celebrations in Navratri 2026. Made without onions or garlic, this traditional recipe relies on dry-roasted spices like cumin, coriander, and amchur to coat the black chickpeas. Soft, protein-rich, and deeply savoury, it is traditionally served alongside crisp puri and sweet halwa to complete the festive thali.
1 cup black chickpeas (kala chana), soaked overnight  1 tablespoon pure ghee or oil  1 teaspoon cumin seeds  1/2 teaspoon ginger paste  1 green chilli, slit  1/2 teaspoon turmeric powder  1 tablespoon coriander powder  1 teaspoon dry mango powder (amchur)  1/2 teaspoon roasted cumin powder  1/4 teaspoon asafoetida (hing)  Rock salt (sendha namak) to taste
Pressure cook the soaked black chickpeas with rock salt and water for five to six whistles until completely soft and tender, then drain, keeping a quarter cup of the cooking water.
Mix the turmeric powder, coriander powder, amchur, and roasted cumin powder in a small bowl with the reserved cooking water to form a smooth spice slurry.
Heat pure ghee in a pan, crackle the cumin seeds and asafoetida, then add the ginger paste, slit green chilli, and the spice slurry, sautéing over low heat until oil separates.
Toss in the boiled black chickpeas and stir continuously for four to five minutes on medium heat until the aromatic spice mixture coats every chickpea completely.