By Aditi Sarasawat
March 25, 2026
Kala chana is an Ashtami bhog staple, particularly prepared for kanya pujan bhog. This simple, sattvic recipe is full of flavour and prepared without using onion or garlic, making it perfect for a traditional Navratri offering.
1 cup kala chana 2 tbsp oil or ghee 1 tsp cumin seeds 1/2 tsp hing 1 tsp grated ginger 1/2 tsp turmeric powder 1 tsp coriander powder 1/2 tsp red chilli powder 1/2 tsp sendha namak 2 cups water 1 tbsp chopped coriander leaves
Wash thoroughly and soak the kala chana overnight. Drain the excess water, then pressure-cook with little water and a pinch of salt.
In a pan, heat ghee or oil and add cumin seeds and let them splutter, then add hing and a small amount of grated ginger to make a light, aromatic base.
Now, add turmeric, coriander powder, and red chilli powder to this. Keep the flame low and stir the masala for a short time so that the spices release their aroma.
To this base, add the cooked kala chana along with a little cooking water so that the base does not burn. Mix everything well so the masala covers the chana evenly.
Let it cook on a low flame for a few minutes until flavours blend, and the chana soaks up the spices without becoming too dry.
Garnish with fresh chopped coriander leaves and serve warm as part of Ashtami bhog.