Navaratri Kanjak Pooja Kala Chana or Chickpeas|
ಕನ್ಯಾ ಪೂಜೆಯ ಕಡಲೇಕಾಳಿನ ಒಣ ಉಸ್ಲಿ | ನವರಾತ್ರಿ ಉಸ್ಲಿ |
Also with a quick glimpse (below at the end) of how to make halwa !!
This particular combination is an absolutely navaratri ashtami special recipe, which is very famous here in north India, and of course I learnt the recipe of this particular Kala chana long ago, from one of my neighbour.
On the day of ashtami (8th day of navaratri), they perform Kanjak Pujan or Kanya pooja and necessarily they make brown chickpeas/Kala chana dry salad, semolina halwa/sheera/sajjige and Poori and distribute among young girls.
As per our custom, we never make poori on auspicious days, festivals, functions or other good days, instead, it is meant to be prepared specifically on shraddha days or during Paksha masa.
Rather we make bele hooranada kadubu (lentil-jaggery stuffed sweet gujiya) on the day of ashtami during Dasara/navaratri.
In fact it is noticeable that while some community avoid poori on good days, whereas some others serve them as a festive staple on Navratri or Diwali or for any celebrations, functions etc
Therefore, what I do is, I make this traditional Kala chana, Poori and halwa for Kanjak Ashtami or as a regular breakfast during Chaitra Navratri. We don’t observe a vrat, but we enjoy the tradition
This is a simple and easy recipe if you have cooked/boiled chana in store. Then it takes few minutes to prepare, but tastes absolutely yummy. Its just that we need to put right amount & combination of spices.
Ingredients : measuring cup used – 250 ml
- Brown chickpeas/chana/Kadalekalu – 1/2 cup (it gets doubled after soaking)
- Ghee – 1 tbsp (adjust)
- Cumin seeds – 1 tsp
- Kasuri methi – 1/2 tbsp
- Coriander leaves – 2 tbsp
- Curry leaves – 1 tbsp
- Salt – 1/4 tsp or as per taste
- Hing – 1/8 tsp
Others :
- Coriander seeds powder/crushed – 1&1/2 tsp
- Cumin seeds powder – 1 tsp
- Black pepper powder – 1/4 tsp
- Turmeric powder – 1/2 tsp
- Red chili powder (for colour)- 1 tsp
- Chana masala powder – 1 tsp (or you can put garam masala powder)
- Amchur powder – 1 tsp (you can also put thick tamarind pulp)
- Salt/rock salt – 1 tsp
- Chickpeas stock/water – 1/4 cup
PROCEDURE :
- Soak chickpeas for 10 to 12 hours or overnight in enough water, pressure cook until soft, strain and reserve the stock/water (I later use it for making saaru/rasam)
- To begin with gather everything listed below the heading “others” along with 1/4 cup of chickpeas stock/water, mix well and set it aside or you can put the stock/water directly to the pan later
- Heat ghee in a pan, put cumin seeds, kasuri methi, coriander leaves, curry leaves, salt, hing and cooked chana
- Saute everything for a minute, Put reserved water, stir again, reduce the heat, cover and cook until it turns dry (approximately 5 to 6 minutes)
- That’s it, tasty ashtami Kala chana is ready
- Sprinkle some more coriander leaves if you wish, mix everything and remove from the heat
- Serve along with Halwa and Poori
Here is a quick glimpse of how to make halwa – measuring cup used – 250 ml
- Heat 2&1/2 tbsp of ghee in a pan
- Simultaneously in another vessel, heat and dissolve 1/3 cup sugar in 1 cup of water
- Put 1/4 cup of semolina/sooji (regular sooji) and 1 tbsp of each of chopped Pistachios, cashews, almonds, roast everything well until nuts turns light brown and semolina turns grainy texture
- Turn the heat to low, Put boiling sugar water, stir for couple of times, cover and let it cook
- The halwa is ready
However you can have a look at few other Navaratri vrat recipes, Like –
- Navaratri Kanjak Pooja Kala Chana or Chickpeas |
- Sago or Sabudana butter milk |
- Amaranth or Ramdana or Rajgira ladoo| Rajagiri unde |
- Kuttu Singhara moongphali rotti |
- Sabbakki hesarubele uppittu | Sago Moong Upma|
- Rajgira Atte Ki Roti | Amaranth Flour Rotti |
- Moongphali Ki Kadhi | Peanuts Almonds Kadhi |
- Barnyard millet Pulao
- Sabudana Khichdi | Sago or Sabbakki Uppittu|
- Hot Sweet Sour Sweet Pumpkin curry | Vrat wali Kaddu Ki Subzi |