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