Rajasthani Kale Chane Ka Prasad Black Chickpea

Method

1. 1

   Soak the kala chana overnight: Wash 1.5 cups kala chana (black chickpeas) in several changes of water. Soak in 4 cups water for 8 to 10 hours or overnight. They will roughly double in size.

2. 2

   Pressure cook until tender: Drain soaked chana. Pressure cook with 3 cups fresh water and a pinch of salt on high until first whistle, then medium for 8 to 10 whistles. Black chickpeas are harder than white chickpeas and need longer cooking. Test by pressing one — it should mash completely with no hardness.

3. 3

   Drain and reserve some cooking liquid: Drain the cooked chana. Reserve 1 cup of the dark cooking liquid — this will be added back to create a thick gravy.

4. 4

   Heat oil and temper: Heat 3 tbsp oil or ghee in a heavy pan on medium. Add cumin seeds — wait to crackle. Add asafoetida and bay leaves. Stir 15 seconds.

5. 5

   Cook onions deeply: Add finely chopped onions. Cook on medium heat stirring every 3 minutes for 12 to 15 minutes until very deep golden-brown. The deep onion caramelisation is essential for this preparation.

6. 6

   Add ginger, garlic and tomatoes: Add ginger paste and garlic paste — stir 2 minutes. Add chopped tomatoes — cook 6 to 8 minutes until fully broken down and oil separates.

7. 7

   Add all spice powders: Turn to low heat. Add red chilli powder, coriander powder, turmeric and amchur. Stir 3 minutes on low heat.

8. 8

   Add the cooked chana: Add the drained black chickpeas to the spiced masala. Stir well to coat every chickpea with the dark masala. Add the reserved cooking liquid. Stir.

9. 9

   Cook together until dry: Cook on medium heat stirring every 3 minutes for 10 minutes. The liquid will evaporate and the masala will thicken and cling to each chickpea. Add garam masala. The finished preparation should be nearly dry — thick masala coating each chana with very little liquid.

10. 10

    Serve as prasad or main dish: Scatter coriander leaves on top. Serve in a large vessel. As prasad it is distributed in small portions in paper cups or on leaves. As a regular meal serve with puri or steamed rice.

11. 11

    Note: Kale Chane Ka Prasad is the traditional offering at Rajasthani temples during Navratri, Ashtami and other auspicious occasions. The same preparation is also made in Punjab and Haryana as a home prasad for Ashtami (the eighth day of Navratri) when families break their fasting. Black chickpeas are considered more powerful and spiritually significant than white chickpeas in North Indian religious tradition — this is why they are used as prasad rather than the more common white variety.