Black Chickpea Prasad, known as Kala Chana Prasad, is traditionally prepared on Ashtami and Navami during Navratri. It is offered to the goddess Durga as a sweet‑savory offering and is believed to bring blessings and prosperity for the coming year.

In North India, the prasad is often spicier with extra chili and roasted peanuts, while in Gujarat it may include jaggery for a sweeter profile. Some South Indian versions add coconut and curry leaves for a distinct flavor.

The prasad is usually served warm in shallow metal or earthen plates, accompanied by sweet halwa and deep‑fried puri. Devotees receive a small portion as a blessing after the puja.

Besides Navratri, this prasad is prepared during other goddess festivals like Durga Puja and can be offered during family pujas for health and prosperity.

Its combination of protein‑rich kala chana with aromatic spices, peanuts, and a tangy amchur finish creates a hearty yet light snack that balances sweet, salty, and spicy flavors, making it ideal for fasting days.

Authentic ingredients include kala chana, Kashmiri red chili powder, amchur, black salt, and roasted peanuts. Substitutes can be regular chickpeas, paprika for color, lemon juice for tang, and any other nut like cashews if peanuts are unavailable.

It pairs beautifully with sweet suji halwa, plain puri, and a side of fresh cucumber raita to balance the spiciness.

Common errors include under‑soaking the chickpeas, over‑cooking them until they fall apart, burning the spices, and using too little water for the final gravy, which can make the dish dry.

Low flame ensures the chickpeas retain their shape and absorb the spices without becoming mushy, which is essential for the prasad’s texture and presentation.

Yes, you can cook the chickpeas a day ahead and keep the spice mix separate. Store the cooked chickpeas and gravy in the refrigerator for up to 4 days; reheat gently with a splash of water before serving.

The YouTube channel Unknown focuses on simple, home‑cooked Indian recipes, especially festive and fasting dishes that are easy for everyday cooks.

Channel Unknown emphasizes minimal equipment, quick preparation, and clear step‑by‑step narration, making traditional Navratri dishes like Kala Chana Prasad accessible to beginners, whereas many other channels use elaborate techniques or professional kitchen setups.