Ashtami Kala Chana Recipe Easy and Delicious Guide

Ashtami Kala Chana is a classic Indian dish traditionally prepared during the festival of Krishna Janmashtami, but its delicious flavor and wholesome nutrition make it perfect for any day of the year. This recipe showcases the humble kala chana, or black chickpeas, cooked to tender perfection in a fragrant blend of spices and herbs.

The slow simmering process allows the spices to infuse deeply, resulting in a rich, hearty curry that is both comforting and nutritious.

Whether you’re a seasoned cook or a beginner in Indian cuisine, this Ashtami Kala Chana recipe is straightforward and rewarding. It pairs beautifully with steamed rice or Indian breads like roti or puri.

Plus, it’s a great source of protein and fiber, making it a fantastic addition to a balanced diet. Let’s dive into the aromatic world of this timeless dish!

Why You’ll Love This Recipe

This Ashtami Kala Chana recipe is a celebration of flavor and tradition. The black chickpeas are wonderfully nutty and firm, soaking up the spices without losing their texture.

It’s a dish that’s not only delicious but also packed with plant-based protein, fiber, and essential minerals like iron and folate.

You’ll appreciate how the slow cooking enhances the depth of flavor, while the use of whole spices adds a comforting aroma to your kitchen. Plus, it’s naturally gluten-free, vegan, and can be made oil-free if desired.

It’s perfect for meal prep and tastes even better the next day!

Ingredients

• 1 cup kala chana (black chickpeas), soaked overnight
• 3 cups water
• 2 tbsp oil (mustard or vegetable oil preferred)
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed or finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• 1/2 tsp amchur powder (dry mango powder) (optional, for tanginess)

Equipment

• Large mixing bowl (for soaking kala chana)
• Pressure cooker or large pot
• Heavy-bottomed pan or kadhai
• Wooden spoon or spatula
• Knife and chopping board
• Measuring spoons
• Blender or food processor (optional, for tomato puree)

Instructions

1. Soak the kala chana: Rinse the kala chana thoroughly under running water. Transfer to a large bowl and soak in enough water overnight or for at least 8 hours. This softens the chickpeas and reduces cooking time.
2. Cook the chickpeas: Drain the soaked kala chana. In a pressure cooker, add the chickpeas and 3 cups of fresh water. Cook for about 20-25 minutes on medium heat or for 5-6 whistles until tender but not mushy. If using a pot, it may take 1.5 to 2 hours; add water as needed.
3. Prepare the masala base: Heat oil in a heavy-bottomed pan or kadhai over medium heat. Add cumin seeds and let them splutter.
4. Sauté aromatics: Add finely chopped onions and cook until golden brown, stirring occasionally to prevent burning.
5. Add ginger-garlic paste and green chilies: Cook for 2-3 minutes until the raw smell disappears.
6. Incorporate the tomatoes: Add the pureed or finely chopped tomatoes. Cook until the oil starts to separate from the masala, about 8-10 minutes.
7. Spice it up: Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes to roast the spices.
8. Add cooked kala chana: Pour in the cooked chickpeas along with the cooking water. Stir gently to combine.
9. Simmer: Bring the curry to a boil, then reduce heat and let it simmer uncovered for 15-20 minutes or until the gravy thickens to your liking. Stir occasionally to prevent sticking.
10. Finish with garam masala and amchur powder: Sprinkle garam masala and amchur powder (if using). Mix well and cook for another 2 minutes.
11. Garnish and serve: Turn off the heat, garnish with chopped fresh coriander leaves, and serve hot.

Tips & Variations

Soaking kala chana overnight is crucial for faster cooking and better digestibility.

For a richer flavor, you can roast the spices before grinding them fresh. Adding a pinch of asafoetida (hing) while tempering cumin seeds gives a lovely aroma and helps with digestion.

If you prefer a creamier curry, add a tablespoon of ground cashews or almond paste towards the end of cooking. For a tangier twist, substitute amchur powder with a squeeze of fresh lemon juice just before serving.

To make this dish oil-free, sauté the onions and spices in a little water or vegetable broth instead of oil. You can also use a slow cooker to let the flavors meld together beautifully over several hours.

Nutrition Facts

Serving Suggestions

Ashtami Kala Chana pairs wonderfully with simple steamed basmati rice or jeera rice for a complete meal. You can also enjoy it with warm Indian breads like roti, paratha, or the festive bhature.

For added freshness, serve with a side of sliced onions, lemon wedges, and fresh coriander chutney. A dollop of yogurt or vegan raita complements the spices beautifully and cools the palate.

If you love exploring more Indian vegetarian dishes, check out our Dassana Veg Recipes or for a quick snack, try the Veg Grilled Sandwich Recipes That Are Quick and Delicious.

Conclusion

Ashtami Kala Chana is more than just a festive dish; it’s a wholesome, flavorful meal that brings warmth and nutrition to your table. Its hearty texture combined with aromatic spices makes it a standout recipe in Indian home cooking.

With minimal effort and everyday ingredients, you can create a dish that not only satisfies your taste buds but also nourishes your body.

This recipe is versatile enough to fit into vegan, gluten-free, and health-conscious diets, making it a go-to option for family dinners or special occasions. Don’t forget to explore other delicious recipes like Black Bean Sauce Recipe Vegetarian: Easy & Delicious Guide for more exciting plant-based meals.

Happy cooking!

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