Go Back
Print Pin
5 from 8 votes

Sookhe Kale Channe for Ashtami Thali

Ashtami Thali | Kanjak Thali is a satvik meal with no onion and no garlic. The meal is prepared on the eighth day of Navratri.
Course Breakfast, Brunch
Cuisine Indian Cuisine, North Indian Cuisine
Keyword Festival Food
Cook Time 40 minutes
Servings 4
Author Vaishali Sabnani

Equipment

  • Pressure Cooker
  • Pan / Kadai / Wok

Ingredients

  • 200 gms Black Chickpeas
  • 2-4 tablespoon Ghee
  • 1 ' Ginger Julienne
  • 2-3 Green Chilly optional
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Dry Mango Powder
  • Pinch Turmeric Powder
  • Coriander Leaves for Garnish

Instructions

  • Wash and soak the channa overnight or anywhere between 6-8 hours.
  • Wash the channa again after they have soaked, and pressure cook them with salt to taste. Pressure cook for 2-3 whistles, then simmer the flame for 10 minutes. Allow the pressure to release naturally. Check if done by pressing a Channa between your index finger and thumb.
  • Transfer the channa to a pan or Iron wok ( Lohe ki kadhai ). Sprinkle the spices over the channa.
  • Heat Ghee in a small pan. Add cumin, ginger, and chili. Give a good stir, and pour the ghee over the channa. Mix well and cook for 4-5 minutes, till the channa is well coated with spices.