Black Chickpea Prasad (Kala Chana Prasad)

Ingredients

• 1 cup Kala Chana (Black Chickpeas) (Rinsed, soaked 6‑12 hours, then boiled)
• 4 cups Water (soaking) (For soaking the chickpeas)
• 4 cups Water (cooking) (Four times the volume of dry chickpeas)
• 1 tsp Salt (For cooking the chickpeas)
• 3 tbsp Peanuts (unsalted) (Roasted and coarsely crushed)
• 1 tsp Cumin Seeds (Roasted before adding)
• 1 tbsp Kashmiri Red Chili Powder (Mild, gives bright red color)
• 1 tbsp Coriander Powder
• 2 tsp Amchur (Dry Mango Powder)
• 1 tsp Cumin Powder
• 1 tsp Roasted Cumin Powder (Can be made by dry‑roasting cumin seeds)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Black Salt
• 1 tsp Regular Salt
• 1 tsp Mint Powder
• 1 tsp Dry Ginger Powder (Saunth)
• 1 tbsp Milk Powder (optional) (Adds richness; omit for vegan version)
• 1 tsp Vegetable Oil (For tempering spices)

Instructions

1. Rinse and Soak Chickpeas

   Place 1 cup kala chana in a large bowl, rinse under running water and soak in 4 cups water for 6‑12 hours (overnight).

   Time: PT5M

2. Drain and Rinse

   After soaking, drain the water using a colander and rinse the chickpeas again thoroughly.

   Time: PT2M

3. Cook Chickpeas

   Add the soaked chickpeas, 4 cups fresh water and 1 tsp salt to the pressure cooker. Close the lid and cook on low flame for 20‑25 minutes until soft but not mushy.

   Time: PT25M

4. Prepare Spice Mix

   While the chickpeas cook, measure all powdered spices, crush peanuts, and set aside. Roast 1 tsp cumin seeds in a dry pan for 30 seconds.

   Time: PT5M

5. Temper Peanuts and Cumin

   Heat 1 tsp oil in a skillet over medium heat. Add 3 tbsp roasted peanuts and the roasted cumin seeds; sauté 1‑2 minutes until fragrant.

   Time: PT3M

   Temperature: Medium heat (~180°C)

6. Add Powdered Spices

   Quickly add Kashmiri red chili powder, coriander powder, amchur, cumin powder, roasted cumin powder, turmeric, black salt, regular salt, mint powder, dry ginger powder and optional milk powder. Stir for 30 seconds.

   Time: PT1M

7. Combine Chickpeas and Make Gravy

   Add the cooked chickpeas to the spiced mixture. Pour in 1 cup of the hot cooking water, stir well, and let simmer for 5 minutes so the flavors meld and a light gravy forms.

   Time: PT5M

   Temperature: Medium heat (~180°C)

8. Finish and Serve

   Taste and adjust salt or spice if needed. Transfer to a serving bowl and serve warm alongside halwa and puri.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

10g

Carbohydrates

30g

Fat

10g

Fiber

6g

Ingredient Substitutions

• Instead of Kala Chana (Black Chickpeas): Garbanzo beans (chickpeas), Brown chickpeas
• Instead of Salt: Sea salt
• Instead of Peanuts (unsalted): Cashews, Almonds
• Instead of Cumin Seeds: Ground cumin
• Instead of Kashmiri Red Chili Powder: Paprika, Regular red chili powder (use less)
• Instead of Coriander Powder: Ground coriander seeds
• Instead of Amchur (Dry Mango Powder): Lemon juice (add at end), Tamarind powder
• Instead of Cumin Powder: Ground cumin
• Instead of Roasted Cumin Powder: Extra regular cumin powder
• Instead of Turmeric Powder: Saffron (for color only)
• Instead of Black Salt: Regular salt with a pinch of smoked paprika
• Instead of Regular Salt: Sea salt
• Instead of Mint Powder: Fresh mint leaves (finely chopped), Dried mint leaves
• Instead of Dry Ginger Powder (Saunth): Fresh ginger paste (1 tsp)
• Instead of Milk Powder (optional): Soy milk powder, Almond milk powder
• Instead of Vegetable Oil: Mustard oil, Ghee

Equipment Needed

• Pressure Cooker
• Large Bowl
• Colander
• Skillet or Deep Pan
• Wooden Spoon / Spatula
• Measuring Spoons

Critical Steps — Do Not Skip

• Soak the kala chana for at least 6 hours to ensure even cooking.
• Cook chickpeas until fully soft; undercooked beans will be hard.
• Roast cumin seeds and peanuts briefly to release aroma.
• Add enough hot water after spices to create a light gravy.

Chef Tips from the Video

• Roast peanuts until golden for extra crunch.
• Kashmiri red chili powder gives color without excessive heat; adjust to taste.
• Garnish with fresh coriander leaves and a drizzle of ghee for a richer finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in portioned bags for up to 1 month; thaw before reheating.

Room temperature: Not recommended beyond 2 hours due to perishable ingredients.

Make-Ahead Tips

• Soak chickpeas a day before cooking.
• Cook the chickpeas ahead and store them in the fridge; reheat with a splash of water before adding spices.
• Spice mix can be prepared and stored in an airtight jar for up to a week.

Frequently Asked Questions