Dry Kaale Chaney is made on Durga Ashtami or the Eight day of the Navratras. A special food (Halwa, made from sugar and semolina, Dry Kaale Chaney and Puris, made from wheat flour deep dried in oil) is offered to the Goddess and then shared as Prasad.
Dry Kaale Chaney
Ingredients(4 servings)
- Kaale Chaney/Black Bengal Gram – 2 cups
- Ghee/Clarified Butter – 1 tbsp
- Cumin Seeds – 1 tsp
- Coriander Seeds – ½ tsp(coarsely crushed)
- Coriander Powder – ½ tsp
- Red Chilli Powder – ¼ tsp
- Chana Masala – 1 tsp
- Garam Masala – ½ tsp
- Water – 1 cup
- Salt – to taste
- Dry Mango Powder – ½ tsp
- Fresh Coriander Leaves – 3 tbsp (chopped)
Method
- Soak Kaale Chaney in water for at least 6-8 hours.
- In a pressure cooker add ghee.
- When the ghee is melted add cumin seeds and let them crackle.
- Now on low flame add coriander seeds, coriander powder, red chilli powder, chana masala, garam masala.
- Within 30 seconds all the masalas will get fried and start bubbling. Now add chaney, salt, 1 cup water and close the lid.
- Cook on high flame till the first whistle. Now turn the flame to low and further cook for 15-20 minutes or till the chaney are soft and cooked.
- When the pressure is released add dry mango powder.
- Stir occasionally on high flame till the water evaporates and the chanas are coated with the spices.
- Garnish with fresh coriander leaves.
- Serve hot along with Puris and Suji ka Halwa.
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