Navratri Thali

Ingredients

• 1 cup Black Chickpeas (soaked overnight, rinsed)
• 4 cups Water (for pressure cooking chickpeas)
• 1 tsp Cumin Seeds (whole seeds)
• 4 tbsp Ghee (clarified butter, divided)
• 0.75 tsp Kashmiri Red Chili Powder (mildly colored)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Coriander Powder
• 0.25 tsp Garam Masala
• 1 tsp Salt
• 1 tsp Anardana Powder (or amchur (dry mango powder))
• 1 pinch Hing (Asafoetida)
• 1 tsp Roasted Cumin Powder
• 1 tsp Kasuri Methi (dried fenugreek leaves)
• 0.5 tsp Black Salt
• 2 tbsp Besan (Gram Flour)
• 1 handful Fresh Coriander Leaves (chopped)
• 1 cup Ghee (for suji halwa, divided)
• 1 cup Suji (Semolina)
• 1.25 cup Sugar
• 0.25 tsp Saffron Strands (soaked in a little warm milk)
• 6 cups Full‑fat Milk (regular dairy milk)
• 1 tsp Cardamom Powder
• 30 g Almonds (sliced) (plus extra 1 tbsp for garnish)
• 30 g Pistachios (sliced)
• 30 g Raisins
• 3 large Tomatoes (pureed)
• 1 cup Plain Yogurt (well‑beaten)
• 1 tsp Roasted Cumin Powder
• 1 tsp Cumin Seeds (for tempering)
• 4 medium Potatoes (boiled, cubed)
• 2 pieces Green Chilies (slit)
• 0.5 kg Bhindi (Okra) (cut into 2‑inch pieces, dried)
• 1 tsp Amchur (Dry Mango) Powder
• 0.5 tsp Roasted Cumin Powder
• 2 tbsp Besan (Gram Flour)
• 4 tbsp Ghee (for bhindi sabzi)
• 1 tbsp Cumin Seeds
• 0.25 cup Short Grain Rice (Ambemohar or similar) (washed and soaked 30 min)
• 1 tbsp Ghee (for kheer)
• 0.75 cup Sugar
• 1 tsp Cardamom Powder
• 2 tbsp Almonds (chopped)
• 2 tbsp Pistachios (chopped)
• 2 tbsp Raisins
• 2 cups Whole Wheat Flour (sifted)
• 1.5 tbsp Semolina (Suji)
• 1 tsp Salt
• 0.75 cup Warm Water (lukewarm for dough)
• Enough for deep‑frying Vegetable Oil (for poori)

Instructions

1. Soak Black Chickpeas

   Rinse 1 cup black chickpeas, place in a bowl, cover with warm water and let soak overnight (or at least 8‑10 hours).

   Time: PT10M

2. Pressure‑Cook Chickpeas

   Drain soaked chickpeas, transfer to pressure cooker, add 4 cups fresh water, 1 tsp cumin seeds, 1 tsp ghee, 1/4 tsp Kashmiri red chili, 1/4 tsp turmeric, 1.5 tsp coriander, 1/4 tsp garam masala, 1 tsp salt, 1 tsp anardana (or amchur). Close lid and cook on high until first whistle, then reduce flame and cook for 30 minutes.

   Time: PT30M

3. Prepare Tempering for Chickpeas

   Heat iron kadai, add 3 tbsp ghee, a pinch of hing, 1 tsp cumin seeds, 1/2 tsp turmeric, 1 tsp Kashmiri red chili, 2 tsp coriander, 1 tsp roasted cumin, 1 tsp kasuri methi, 1 tsp anardana, 1 tsp dry mango powder, 1/2 tsp black salt, 2 tbsp besan. Sauté on high flame for 1 minute until fragrant.

   Time: PT2M

4. Combine Chickpeas with Tempering

   Add the cooked chickpeas with all their cooking water into the kadai. Mix well and simmer on medium flame for 20 minutes, stirring occasionally, until most liquid is absorbed and chickpeas become soft and mashable.

   Time: PT20M

5. Finish Chickpeas

   Stir in a handful of chopped coriander and a final drizzle of 1 tsp ghee. Turn off heat and keep covered for 5 minutes before serving.

   Time: PT5M

6. Roast Suji for Halwa

   In a heavy saucepan, melt 1 cup ghee over medium heat. Add 1 cup suji and roast, stirring constantly, until it turns light golden and emits a nutty aroma (about 5‑7 minutes).

   Time: PT7M

7. Make Sugar Syrup

   In another saucepan, combine 3 cups water, 1.25 cup sugar, and saffron strands (soaked). Heat on medium until sugar dissolves completely, about 5 minutes.

   Time: PT5M

8. Combine Suji and Syrup

   Slowly pour the hot sugar syrup into the roasted suji while stirring continuously. Cook for 2‑3 minutes until the mixture thickens.

   Time: PT3M

9. Add Milk and Simmer

   Add 6 cups full‑fat milk to the suji mixture, stir well, cover, and simmer on medium flame for 7‑8 minutes until the suji absorbs the milk and becomes soft.

   Time: PT8M

10. Finish Halwa

    Stir in 1 tbsp ghee, cardamom powder, chopped almonds, pistachios, and raisins. Cook on medium flame for another 2 minutes, then turn off heat. Let rest for 5 minutes before serving.

    Time: PT5M

11. Prepare Tomato Puree

    Blend 3 large tomatoes into a smooth puree. Set aside.

    Time: PT5M

12. Season Tomato Puree

    In a bowl, mix the puree with 0.5 tsp Kashmiri red chili, 0.5 tsp turmeric, 1 tsp coriander powder, and 1 tsp roasted cumin powder.

    Time: PT2M

13. Temper Yogurt‑Tomato Gravy

    Heat iron kadai, add 2 tbsp ghee, 1 tsp cumin seeds, a pinch of hing, and 0.5 tsp turmeric. When ghee melts, add the spiced tomato puree and sauté on high flame for 2 minutes until oil separates.

    Time: PT2M

14. Add Yogurt and Simmer

    Stir in 1 cup well‑beaten yogurt. Continuously whisk until the mixture comes to a gentle boil. Add boiled potato cubes, cover, and simmer on medium flame for 5‑7 minutes.

    Time: PT7M

15. Finish Aloo Sabzi

    Add chopped coriander, slit green chilies, 1 cup warm water, and salt to taste. Cook for another 5 minutes, then turn off heat.

    Time: PT5M

16. Prepare Bhindi

    Wash 0.5 kg bhindi, pat dry with a clean cloth, cut into 2‑inch pieces. In a mixing bowl, toss with 1 tsp Kashmiri red chili, 0.5 tsp turmeric, 2 tsp coriander, 1 tsp amchur, salt, 0.5 tsp roasted cumin, 1/4 tsp hing, and 2 tbsp besan until evenly coated.

    Time: PT10M

17. Cook Bhindi Sabzi

    Heat iron kadai, add 4 tbsp ghee, 1 tbsp cumin seeds (let them crackle), a pinch of hing. Add the coated bhindi, stir gently, and cook on low‑medium flame, covered, for 10‑15 minutes until tender and oil separates.

    Time: PT15M

18. Finish Bhindi

    Uncover, add chopped coriander and slit green chilies, sauté for 2 minutes, then turn off heat.

    Time: PT2M

19. Soak Rice for Kheer

    Rinse 0.25 cup short‑grain rice, soak in water for 30 minutes, then drain.

    Time: PT30M

20. Roast Rice in Ghee

    Heat a saucepan, melt 1 tbsp ghee, add the soaked rice and sauté for 5 minutes until lightly golden.

    Time: PT5M

21. Cook Kheer

    Add 6 cups full‑fat milk, 0.75 cup sugar, saffron strands, and cardamom powder. Bring to a gentle boil, then simmer on low‑medium flame, stirring frequently, for 20‑25 minutes until the rice is soft and the mixture thickens.

    Time: PT25M

22. Add Nuts and Finish Kheer

    Stir in chopped almonds, pistachios, raisins, and an extra 1 tbsp ghee. Cook for 2 minutes, then turn off heat and let rest for 5 minutes.

    Time: PT5M

23. Prepare Poori Dough

    In a mixing bowl, combine 2 cups whole wheat flour, 1.5 tbsp suji, 1 tsp salt, 1 tbsp ghee, and enough warm water (≈0.75 cup) to form a firm, non‑sticky dough. Knead for 5 minutes, cover with a damp cloth, and let rest for 20 minutes.

    Time: PT25M

24. Roll and Fry Pooris

    Divide dough into equal balls, roll each into a thin circle (≈4‑5 inch). Heat oil in a deep pan until shimmering. Fry each poori on medium‑high heat; it should puff up quickly. Press gently with a slotted spoon, flip, and fry until golden brown on both sides (about 1‑2 minutes per poori). Drain on paper towels.

    Time: PT15M

Nutrition Facts

Calories

850

Protein

12 g

Carbohydrates

110 g

Fat

35 g

Fiber

12 g

Ingredient Substitutions

• Instead of Black Chickpeas: Regular chickpeas
• Instead of Ghee: Unsalted butter
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Anardana Powder: Amchur powder
• Instead of Ghee: Unsalted butter
• Instead of Sugar: Jaggery
• Instead of Saffron Strands: Food coloring
• Instead of Full‑fat Milk: Whole soy milk
• Instead of Almonds (sliced): Cashews
• Instead of Tomatoes: Canned crushed tomatoes
• Instead of Plain Yogurt: Greek yogurt
• Instead of Green Chilies: Jalapeño
• Instead of Ghee: Oil
• Instead of Short Grain Rice (Ambemohar or similar): Basmati (short grain)
• Instead of Sugar: Jaggery
• Instead of Whole Wheat Flour: All‑purpose flour
• Instead of Vegetable Oil: Ghee

Equipment Needed

• Pressure Cooker
• Iron Kadai (Deep Frying Pan)
• Mixing Bowls
• Blender or Hand Mixer (optional)
• Saucepan
• Rolling Pin
• Rolling Board
• Ladle
• Spatula
• Fine Mesh Sieve (optional)
• Measuring Cups and Spoons
• Knife
• Tongs (optional)
• Thermometer (optional)
• Serving Plates

Critical Steps — Do Not Skip

• Soaking black chickpeas overnight
• Pressure‑cooking chickpeas until soft
• Roasting suji until golden for halwa
• Simmering kheer without scorching
• Ensuring poori dough rests and oil is at correct temperature

Chef Tips from the Video

• Using an iron kadai gives a richer color to chickpeas and bhindi.
• Roasting spices before adding liquids intensifies their aroma.
• Add a pinch of black salt at the end of chickpea preparation for a subtle tang.
• Cover the poori while frying for the first 5 seconds to trap steam and aid puffing.

Troubleshooting

Storage

Refrigerator: All components (chickpeas, sabzis, halwa, kheer) keep 3‑4 days in airtight containers. Pooris are best fresh; store in a paper bag for up to 1 day.

Freezer: Halwa and kheer freeze well for up to 1 month; reheat gently. Chickpeas and sabzis can be frozen for 2 months.

Room temperature: If serving within 2 hours, keep covered at room temperature.

Make-Ahead Tips

• Cook and refrigerate black chickpeas a day ahead; reheat with a splash of water.
• Halwa and kheer improve in flavor after a few hours; store and reheat gently.
• Poori dough can be prepared up to 12 hours ahead; keep covered in the fridge.

Frequently Asked Questions