Ashtami Chana is a traditional dish that holds a special place in Indian cuisine, especially during the Ashtami festival. This flavorful chickpea curry combines simple ingredients with aromatic spices to create a comforting and wholesome meal. It’s not only delicious but also packed with protein and nutrients, making it a perfect choice for a nutritious meal.
Ingredients
To prepare Ashtami Chana in its authentic and flavorful form, we rely on a balanced combination of dry ingredients, fresh ingredients, and aromatic spices and seasonings. Each component plays a crucial role in creating the rich, comforting taste this traditional dish is known for.
Dry Ingredients
- 1 cup dried black chickpeas (Kala Chana) – soaked overnight for tenderness
- 2 tablespoons oil – for tempering and sautéing
- Salt – to taste, enhances the overall flavor
Fresh Ingredients
- 1 medium onion, finely chopped – adds sweetness and texture
- 2 medium tomatoes, pureed or finely chopped – forms the base of the gravy
- 2 green chilies, slit – for a subtle heat
- 1-inch piece ginger, grated – imparts warmth and depth
- 3-4 garlic cloves, minced – gives a pungent aroma and taste
- Fresh coriander leaves, chopped – for garnish and freshness
Spices and Seasonings
| Spice/Seasoning | Quantity | Purpose |
|---|---|---|
| 1 teaspoon cumin seeds | For tempering | Adds earthiness and nutty aroma |
| 1 teaspoon turmeric powder | For color and health | Provides vibrancy and anti-inflammatory benefits |
| 1 teaspoon coriander powder | Adds mild citrus flavor | Enhances the taste profile |
| 1 teaspoon red chili powder | Adjust to heat preference | Brings warmth and color |
| 1/2 teaspoon garam masala | Added towards end | Offers warmth and complexity |
| 1/2 teaspoon amchur (dry mango powder) | Optional | Gives a subtle tanginess |
We recommend using fresh spices for the most aromatic and authentic Ashtami Chana experience. Proper tempering and layering of these spices will unlock their full flavor potentials.
Equipment Needed
To prepare Ashtami Chana perfectly, having the right equipment is essential. Here is what we recommend for a smooth and efficient cooking experience:
- Pressure Cooker
This is crucial for cooking dried black chickpeas quickly and evenly. Using a pressure cooker ensures the chickpeas become tender without long soaking or prolonged boiling.
- Heavy Bottom Pan or Kadhai
For sautéing spices and simmering the curry. A thick base helps distribute heat evenly, preventing burning of aromatic spices.
- Mixing Bowls
To soak and rinse the chickpeas and to hold prepped ingredients separately.
- Spatula or Wooden Spoon
For stirring tempering spices and mixing the curry while it cooks.
- Measuring Spoons and Cups
Precision is key for spices and liquids to get the authentic taste just right.
- Knife and Cutting Board
For chopping onions, tomatoes, green chilies, ginger, and garlic finely.
- Colander or Sieve
For draining soaked chickpeas and washed vegetables.
- Serving Bowl
To present the finished Ashtami Chana with some fresh coriander garnish.
| Equipment | Description | Purpose |
|---|---|---|
| Pressure Cooker | Heavy-duty sealed pot | Quick tenderizing of black chickpeas |
| Heavy Bottom Pan / Kadhai | Thick base wok-like pan | Even cooking and sautéing spices |
| Mixing Bowls | Various sizes | Prepping and holding soaked ingredients |
| Spatula or Wooden Spoon | Heat-resistant, long handle | Stirring during sauté and simmer |
| Measuring Spoons/Cups | Standard measuring tools | Accurate spice and ingredient measurement |
| Knife and Cutting Board | Sharp knife with sturdy surface | Chopping vegetables finely for consistent texture |
| Colander / Sieve | Mesh or perforated bowl | Draining soaked chickpeas and washing ingredients |
| Serving Bowl | Medium to large decorative bowl | Presentation of the finished dish |
By preparing these essential tools before we begin, we ensure our Ashtami Chana cooking process is streamlined and produces the rich, comforting flavor this traditional dish is cherished for.
Prep Work
Before diving into cooking Ashtami Chana, thorough preparation is key. Proper soaking and spice preparation ensure the dish’s authentic taste and texture.
Soaking the Chickpeas
- Rinse dried black chickpeas (Kala Chana) under cold water until the water runs clear.
- Place them in a large bowl and cover with 3 to 4 cups of cold water.
- Soak for 8 to 10 hours or overnight to soften the chickpeas and reduce cooking time.
- After soaking, drain the water using a colander and rinse chickpeas once more.
- Keep the soaked chickpeas aside, ready for cooking.
| Soaking Steps | Details |
|---|---|
| Chickpeas Quantity | 1 cup dried black chickpeas |
| Water Needed | 3 to 4 cups cold water |
| Soaking Time | 8 to 10 hours or overnight |
| Purpose | Softens chickpeas, reduces cooking time |
Tip: Soaking overnight not only tenderizes the chickpeas but also improves digestibility.
Preparing the Spice Mix
- Measure the following spices for best results:
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Optional: 1/4 teaspoon amchur (dry mango powder) for tanginess
- Mix all these dry spices in a small bowl to create a uniform Ashtami Chana spice mix.
- Chop finely:
- 1 medium onion
- 2 medium tomatoes
- 2 green chilies (adjust according to heat preference)
- Mince:
- 1-inch piece of ginger
- 4 to 5 garlic cloves
- Keep all ingredients within reach for smooth cooking flow.
| Spice Name | Quantity | Notes |
|---|---|---|
| Cumin seeds | 1 teaspoon | For tempering |
| Turmeric powder | 1/2 teaspoon | Adds color, health |
| Coriander powder | 1 teaspoon | Earthy flavor |
| Red chili powder | 1 teaspoon | Heat and color |
| Garam masala | 1/2 teaspoon | Warm aroma |
| Amchur (optional) | 1/4 teaspoon | Adds tang (optional) |
Reminder: Preparing this spice mix and chopping ingredients in advance allows us to build layers of flavor quickly during cooking.
Cooking Instructions
Let’s dive into the step-by-step process to prepare our flavorful Ashtami Chana. Following these clear instructions ensures a delightful balance of rich spices and perfectly cooked chickpeas.
Boiling the Chickpeas
- Drain the soaked black chickpeas and rinse them under cold running water.
- Transfer the chickpeas to a pressure cooker.
- Add 4 cups of fresh water and 1 teaspoon of salt to the cooker.
- Close the lid securely and cook on medium heat.
- Once the first whistle sounds, reduce heat to low and cook for another 18 to 20 minutes.
- Turn off the heat and allow the pressure to release naturally.
- Check for tenderness: chickpeas should be soft yet hold their shape.
| Step | Detail |
|---|---|
| Water | 4 cups |
| Salt | 1 teaspoon |
| Cooking Time | 18-20 minutes post first whistle |
| Heat Level | Medium then low |
Cooking the Spice Mixture
- Heat 3 tablespoons of oil in a heavy-bottom pan or kadhai over medium heat.
- Add 1 teaspoon cumin seeds, let them sizzle for 20 seconds until aromatic.
- Add 1 finely chopped onion and sauté until golden brown.
- Stir in minced 1 tablespoon ginger and 2 teaspoons garlic; cook for 1 minute.
- Add 2 chopped tomatoes and cook until the oil separates from the mixture.
- Mix in dry spices:
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Optional: 1/2 teaspoon amchur powder for tanginess.
- Sauté the mixture for 2-3 minutes until it thickens and the spices release their aroma.
Combining Chickpeas with Spices
- Gently add the boiled chickpeas along with the cooking water into the spice mixture.
- Stir well to coat chickpeas evenly with the rich spice blend.
- Simmer on low heat for 10 to 15 minutes, stirring occasionally.
- Adjust salt and spice levels as needed.
- Garnish with freshly chopped coriander leaves for a vibrant finish.
- Serve hot with steamed rice or Indian bread.
By following these detailed steps, our Ashtami Chana will be a perfect balance of tender chickpeas and aromatic spices — a dish that honors tradition and delights the palate.
Serving Suggestions
To fully enjoy the Ashtami Chana recipe, here are some delicious and traditional serving ideas that complement its rich flavors:
- Serve Hot with Indian Breads: Pair the dish with warm roti, naan, or paratha. The soft, flaky breads absorb the aromatic gravy, enhancing every bite.
- Accompany with Steamed Rice: A simple bowl of steamed basmati rice balances the robust spices beautifully. The rice acts as a neutral base, allowing the chickpea curry’s flavors to shine.
- Garnish with Fresh Coriander and Lemon Wedges: Adding chopped fresh coriander leaves and a squeeze of fresh lemon juice brightens the dish. This adds freshness and a subtle tang that lifts the palate.
- Side of Yogurt or Raita: A serving of plain yogurt or cucumber raita cools down the heat from the spices. This creamy contrast creates a well-rounded meal.
- Pickle and Papad: For an authentic touch, serve with Indian pickles or crisp papadums. These provide texture and an extra punch of flavor.
| Serving Option | Description | Benefit |
|---|---|---|
| Indian Breads | Roti, naan, paratha | Absorbs gravy, adds texture |
| Steamed Rice | Plain basmati rice | Balances spices, mild flavor |
| Fresh Coriander & Lemon | Garnish and garnish | Adds freshness and tanginess |
| Yogurt or Raita | Cooling side dish | Soothes spice, adds creaminess |
| Pickle and Papad | Crunchy condiment | Adds contrast and zing |
“Combining the hearty, spiced chickpeas of Ashtami Chana with simple, traditional accompaniments enhances the dining experience and honors its cultural roots.”
By using these serving suggestions, we bring out the best in the Ashtami Chana, turning it into a satisfying and complete meal ideal for festive occasions or everyday dining.
Make-Ahead Tips
To maximize flavor and save time when preparing Ashtami Chana we recommend these strategic make-ahead tips:
- Soak the chickpeas overnight. Soaking black chickpeas for 8 to 10 hours not only softens them but enhances digestibility and tenderizes the beans, cutting down cooking time dramatically.
- Pre-mix the dry spices. Combine turmeric powder, coriander powder, red chili powder, garam masala, and optional amchur in an airtight container. This keeps the blend fresh and ready to use exactly when needed, speeding up the cooking process.
- Chop fresh ingredients in advance. Mince the garlic, ginger and green chilies and chop onions and tomatoes. Store them in sealed containers or zip-lock bags in the refrigerator for easy access.
- Cook the boiled chickpeas ahead. After pressure cooking the soaked chickpeas with salt, cool and refrigerate them. This prevents repetitive cooking and allows for quick reheating with the spice mixture.
- Prepare the tempering base. Sauté cumin seeds in oil and combine with the chopped onions and garlic mixture early in the day. Refrigerate and use the pre-tempered base when you cook the final dish.
| Make-Ahead Step | Benefit | Storage Tip |
|---|---|---|
| Soaking Chickpeas | Softens beans, reduces cooking time | Refrigerate if soaking >8h |
| Pre-mixing Dry Spices | Ensures balanced flavor, quick cooking | Airtight container |
| Chopping Fresh Ingredients | Speeds up the cooking process | Airtight container/fridge |
| Boiled Chickpeas Preparation | Saves cooking time on serving day | Refrigerate up to 3 days |
| Tempering Base Preparation | Develops deep flavor layers ahead | Refrigerate sealed |
“Planning and prepping our ingredients for Ashtami Chana ahead of time gives us a wonderful head start, allowing the spices and flavors to meld beautifully so the final dish is rich and aromatic.”
Using these make-ahead techniques ensures that when you’re ready to cook Ashtami Chana, the process is smooth and the flavors are vibrant, enabling us to honor tradition effortlessly.
Conclusion
Ashtami Chana offers more than just a meal—it’s a celebration of tradition and flavor that brings warmth to any table. With its rich blend of spices and hearty chickpeas, it’s a dish that satisfies both the palate and the soul. Preparing it with care and the right techniques ensures every bite is packed with authentic taste and nutrition.
Whether for a festive occasion or a comforting everyday dinner, Ashtami Chana stands out as a versatile and nourishing choice. By following the steps and tips we’ve shared, you can easily recreate this beloved recipe and enjoy its timeless goodness with your loved ones.
Frequently Asked Questions
What is Ashtami Chana?
Ashtami Chana is a traditional Indian chickpea curry made with dried black chickpeas and a blend of aromatic spices. It’s commonly prepared during the Ashtami festival and offers a rich, flavorful, and protein-packed meal.
What are the main ingredients in Ashtami Chana?
The key ingredients include dried black chickpeas, oil, salt, onions, tomatoes, green chilies, ginger, garlic, fresh coriander, and spices like cumin seeds, turmeric, coriander powder, red chili powder, garam masala, and optional amchur.
How do I prepare the chickpeas for Ashtami Chana?
Soak the dried black chickpeas in water for 8 to 10 hours or overnight. This softens them, reduces cooking time, and improves digestibility before boiling in a pressure cooker.
What equipment do I need to cook Ashtami Chana?
You will need a pressure cooker for boiling chickpeas, a heavy-bottom pan or kadhai for cooking the curry, and basic kitchen tools for chopping and mixing ingredients.
How is the spice mix for Ashtami Chana made?
The spice mix combines cumin seeds, turmeric, coriander powder, red chili powder, garam masala, and optionally amchur. These spices are tempered and layered with fresh ingredients to enhance flavor.
Can Ashtami Chana be made ahead of time?
Yes, you can soak chickpeas overnight, prepare the spice mix in advance, chop fresh ingredients beforehand, cook chickpeas early, and even prepare the tempering base ahead to save time.
What should I serve with Ashtami Chana?
Serve Ashtami Chana with Indian breads like roti, naan, or paratha, or with steamed basmati rice. Fresh coriander, lemon wedges, yogurt or cucumber raita, pickles, and papadums complement the dish well.
Why is tempering spices important in Ashtami Chana?
Tempering spices in oil unlocks their full flavor and aroma, creating rich layers of taste essential to the authentic Ashtami Chana experience.
How long should chickpeas be cooked in a pressure cooker?
After soaking, cook the chickpeas with water and salt in the pressure cooker for about 15 to 20 minutes on medium heat until tender but not mushy.
Is Ashtami Chana nutritious?
Yes, Ashtami Chana is rich in protein, fiber, and essential nutrients, making it a wholesome and satisfying dish suitable for festive and everyday meals.