In north India Navaratris are celebrated with much fervor by fasting on all nine days and worshiping the Mother Goddess in her different forms.
Navaratri is known as Navratras or Naratey where the first seven days are for fasting. On the eighth day or Ashtami, devotees break their fast by calling young girls home and these girls are treated as the goddess herself. They are called "Kanjak Devis". People ceremonially wash their feet, worship them and then offer food to the "girl-goddesses" giving them the traditional puri, halwa and chana to eat along with bangles and the red chunnis (scarves) to wear with a token amount of money as "shagun". The ninth day is then called Navami which means literally the ninth day of this holy and pious period.
in the state of Gujarat and Mumbai , Navaratri is celebrated with the famous Garbha and Dandiya-Raas dance.
Being in army we get the chance to see almost all the festivals of different regions ......to see so much of diversity in a single country always amazed me and I feel so proud ...
Today I am sharing most desirable prasadam of navratras I.e kanjak prasadam it consists of sooji halwa , poori and dry kala Chana ... In previous posts I had shared how to make poori and how to make sooji ka halwa step by step ....in prasadam we don't use onion and garlic. I make these Chana in two different ways ...one with tomatoes and another without tomatoes ...both are equally tasty , some people prefer just dry Chana's for kanjak but somehow I like it with tomatoes .....must try both of them ...
For dry Chana
sookha kala chana recipe for navratri
- 1 cup kala chana/black chickpeas (soaked overnight)
- 1 tsp cumin seeds/jeera
- 1/4 tsp turmeric powder/haldi
- 1/2 tsp kashmiri red chili powder/kashmiri mirch powder
- 1/4 tsp dhaniya powder / coriander powder
- 1/4 tsp garam masala powder / Chana masala powder
- 3-4 tomatoes chopped (optional)
- 2 tbsp mustard oil / any cooking oil of your choice
- 2 cups water for soaking the kala chana
- salt as required
- rinse 1 cup black chickpeas in water for a few times. then soak in 4 cups water overnight or for 7 to 8 hours.
- strain the soaked water and keep aside. keep the chickpeas also aside.
- in a pressure cooker, add 2 tbsp mustard oil and allow it to smoke. then add 1 tsp cumin seeds and fry them till they splutter.
- add the black chickpeas and saute for a minute.
- then add the dry spices - 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala powder 1/2 tsp coriander powder and salt. stir and saute the mixture very well for a minute or two. Add tomatoes and stir for a few minutes if you want to try without tomatoes just omit tomatoes from it rest procedure is the same.
- then add 3 cups water and stir. cover tightly with the lid and pressure cook for 15 to 18 whistles.
- once the pressure has settled down, remove the lid and check the chana. if they are cooked and there is some water, then simmer till the water dries.
- serve kala chana with pooris and sooji halwa. you can also garnish sukha kala chana with coriander leaves and then serve