By Krati Purwar
April 6, 2025
Ram Navami bhog includes dry kala chana. It is a staple in North Indian households and also served to kanya, who are perceived as nine forms of Goddess Durga. This is a short guide to help you make it at home without hassle.
2 cups kala chana Salt to taste 2 slit green chillies Water as needed 1 tbsp ghee 1 tsp coriander powder ½ tsp turmeric ½ tsp cumin seeds 1 tsp red chilli powder ¼ tsp garam masala ½ tsp amchur powder 1 tbsp coriander leaves
Soak kala chana overnight and boil in a pressure cooker for up to 3-4 whistles.
Drain the excess water and keep the chana aside.
Heat ghee in a kadhai and saute cumin seeds, green chillies, and turmeric.
After a minute, add the remaining spice powder.
Post 30 minutes of sauteing, add kala chana.
After 6-8 minutes of cooking, garnish it with coriander leaves and enjoy.