It was Ashthami yesterday.. A very auspicious occasion.. I had kept all the navratris and was supposed to be opening my fasts yesterday…
So we had Kanjak/Kanya Jeeman @ our house… Five small girsl came to eat food… My husband washed their hands and feet and made them sit, served them food while I was making puris in the kitchen… Many chilhood memories came rushing to me at that time… When I was young we (me, my sister and some neighbourhood girls) used to be sitting and my mom making puris in the kitchen while my dad attending to us…:)
How times have changed and today I was in my mom’s shoes..:) Love you maaa..
So this is what was prepared for the Kanyas (Devi’s @ our home), Chane, Puris, Sooji Ka Halwa.. We gave them 11 rupees with a small gift of pencil colors and cute eraser and yup an Apple too..:)
So here comes the recipe for Chane…
Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 5-6 people
- 250 gms Kala chana
- 2 table spoon Oil/Ghee
- 2 tea spoon Cumin Seeds (Jeera)
- 5-6 Medium Tomatoes grated
- 3 tea spoons Coriander powder (Dhania Powder)
- 1 tea spoon of Turmeric powder (Haldi Powder)
- 1 tea spoon of Chilly powder (Lal mirch Powder)
- 2 tea spoon Garam Masala
- Salt to taste
- 1 table spoon Chole Masala
- 1 pinch Asafoetida (Hing)
Soak the chane overnight if preparing for lunch (They should be soaked for around 6-8 hrs).
Boil the chane with salt in a cooker. To check if boiled properly try to mash a gram using a spoon if it gets mashed easily then it means that they are boiled properly. Do not drain the water used for boiling. But keep the water to minimum while boiling so that they are more of dry and not gravy ones.
For the masala, heat the oil/ghee in a pan and add cumin seeds and Asafoetida to it. Allow them to crackle.
Now add the Coriander powder and fry for one minute. Add the tomatoes, turmeric powder, chilly powder, garam masala, and a pinch of salt. Keep frying the tomatoes till the oil separates out.
Now add the chole masala and mix (Chole masala is added in the end to retain the flavor and aroma).
Add this masala to the boiled chane and mix properly. Mash some chane to thicken the gravy. Bring to boil and you can keep cooking till the gravy thickens or till the chane dries out.
Cover the dish for around 5-10 mins so that the chane can soak all the flavors.
- Garnish with some finely chopped fresh coriander leaves.
- Goes well with boiled rice and Puris.
- If not cooking for a puja.. add onions and garlic to enhance the taste.