Chickpea Prasad for Ashtami Navami
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A traditional soft and spicy chickpea prasad prepared for Ashtami Navami, featuring boiled chickpeas cooked with a flavorful dry masala and tempered with cumin and asafoetida.
00:45:00 total
Serves 4
medium
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Ingredients
- chickpeas - watch the video to see (soaked for 7-8 hours)
- salt - watch the video to see (to taste)
- oil - watch the video to see (for boiling chickpeas and cooking masala)
- red chilli powder - watch the video to see (for dry masala)
- cumin powder - watch the video to see (for dry masala)
- coriander powder - watch the video to see (for dry masala)
- chana masala powder - watch the video to see (for dry masala)
- dry mango powder (amchur) - watch the video to see (for dry masala)
- turmeric powder - watch the video to see (for dry masala)
- cumin seeds - watch the video to see (for tempering)
- asafoetida (hing) - watch the video to see (for tempering)
- ghee - 2 tablespoons (optional, for tempering instead of oil)
- fresh coriander leaves - watch the video to see (finely chopped, for garnish)
- green chillies - watch the video to see (finely chopped, for garnish)
Instructions
- Soak and Boil Chickpeas: Soak the chickpeas for 7 to 8 hours. Then put them in a pressure cooker with salt and oil. Cook until 3 to 4 whistles, then check if the chickpeas are soft.
- Prepare Dry Masala: Mix red chilli powder, cumin powder, coriander powder, chana masala powder, dry mango powder, turmeric, and salt to make the dry masala.
- Temper Spices: Heat 2 tablespoons of oil or ghee in a pan. Add cumin seeds and asafoetida. Let them crackle.
- Cook Masala: Add the prepared dry masala to the pan. Keep the flame low to avoid burning. Fry the spices well so their flavors blend.
- Combine Chickpeas and Masala: Add the boiled chickpeas to the masala. Cook until the masala is well absorbed by the chickpeas.
- Garnish and Serve: Garnish with finely chopped coriander leaves and green chillies. The prasad is ready to serve.
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