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Explore How I Create Authentic Ashtami Prasad Kala Chana (No Onion, No Garlic!) - 14 gm Protein per Serving with 155,811 views, 1,649 likes, and 54 comments. Experience the impact of this video content that has captured audience attention.

No Onion No Garlic Kala Chana - Navratri Ashtmi Special . Navratri Ashtami is incomplete without the traditional Kala Chana. I created this simple, wholesome, no onion and no garlic recipe perfect for Prasad. Served with hot poori and halwa, this chana is rich in flavor, packed with protein, and holds the true essence of our traditions. I love making this every festive season, and it always turns out beautifully coated with the roasted masalas. . Ingredients * 1.5 cups Kala Chana (soaked for 8 hours) * 2 Bay leaves * Salt to taste * 1/2 cup Water (for pressure cooking) + 3 tbs Water (for masala paste) * 3 tsp Coriander powder * 1/2 tsp Turmeric powder * 2-3 tsp Kashmiri Mirchi powder * 1 tsp Anardana powder (or Amchoor powder) * 1 tsp Chat masala * 2 tbs Ghee * 1 tsp Cumin seeds * 1/2 tsp Asafoetida (Hing) * 1 tsp Kasoori Methi * A few fresh Green chillies (slit or chopped) * Fresh Coriander leaves (for garnish) . Recipe 1. In a pressure cooker, take the soaked Kala Chana, bay leaves, salt, and half a cup of water. Cover and pressure cook on a medium flame until you get 5-6 whistles. 2. For the Chana Masala, mix coriander powder, turmeric powder, Kashmiri Mirchi powder, anardana powder (or amchoor powder), chat masala, and salt in a bowl. Add 3 tablespoons of water, mix it well to form a paste, and keep it aside. 3. In a pan, heat the ghee. Once it's hot, add the cumin seeds and asafoetida. 4. Once you hear the crackling sound of the cumin seeds, add the prepared masala paste. Fry the masala on a slow flame for 2 minutes. You may add a splash of water if the masala starts to burn. 5. Once the masala is properly fried and you see the sides have released ghee, add the boiled chana. Mix everything well, cover, and let the chana cook with the masala for 5-7 minutes on a medium flame. 6. At last, sprinkle kasoori methi, the fresh green chillies, and cook again for 5-7 minutes on a medium flame. 7. Once the chana is dry and well coated with the masala, turn off the heat and garnish with fresh coriander. Serve hot with Poori and Halwa. . Zero-Waste & Substitutes * Zero-waste: If there is any water left over after boiling the chana, do not throw it away! Use it to knead the dough for your pooris, as it is packed with nutrients and flavor. You can also finely chop the tender coriander stems and add them into the masala mix instead of discarding them. * Substitutes: If you do not have Anardana powder, Amchoor (dry mango powder) is the perfect substitute to bring out that slight tang. While ghee gives the authentic Prasad flavor, you can substitute it with peanut or sunflower oil if you prefer a dairy-free version. . Nutrition Kala Chana is a fantastic source of plant-based protein and dietary fiber, which provides sustained energy and keeps you full during the fasting season. Estimated values (Based on 4 servings): * Calories: 280 kcal per serving * Protein: 14g * Carbohydrates: 42g * Fat: 8g (mostly from the ghee) . Time & Servings * Active Prep Time: 10 minutes * Cook Time: 25 minutes * Passive Time: 8 hours (soaking time) * Total Time: 8 hours 35 minutes * Serves: 4 people . Kala chana recipe, Ashtami prasad recipe, Navratri special kala chana, no onion no garlic chana, black chickpeas recipe, dry kala chana, vrat ka khana, Navratri recipes, Indian festival food, poori chana prasad, how to make kala chana, healthy vegetarian recipes, high protein Indian food, traditional kala chana, vegan Indian recipes, gluten free Indian food, Navratri kanjak prasad, Chef Meghna recipes, chana masala dry, easy kala chana . #KalaChana #NavratriPrasad #AshtamiSpecial #NoOnionNoGarlic #VratRecipes #IndianFestivalFood #ChefMeghna #BlackChickpeas #PrasadRecipe #HealthyIndianFood

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