Spicy Dry Bengal Grams
Come Navratri and we all wait for the Chana & Puri that is made especially on the last day of the festival as an offering to the Devi Durga. It is all then distributed amongst the ‘Kumaris’ or little girls who are invited home. Here is how I make these chatpate chana for the offerings. But not just limited to Navratri, you can enjoy them any time you want! A Tip: For the best flavor and colour, you must cook them in an iron pan!
- 2 cups Bengal gram
- 2tbsp Oil
- 1 Bay leaf
- 1 Black Cardamom
- 1tsp Cumin seeds
- 2tbsp Coriander powder
- 1tsp red Chili powder
- 1tsp Garam masala
- 1tbsp Dry Mango Powder
- ½tsp Carom seeds
- Coriander leaves and green Chilies to garnish
- Salt to taste
- Soak the Bengal gram overnight or a minimum of 8 hours.
- Boil the soaked Bengal gram with the bay leaf, black cardamom, 1tsp salt in 3 cups water till done.
- When done, strain the chana and reserve the water.
- Heat oil in a pan.
- Add the cumin seeds.
- When the seeds start to splutter, add all the other spices and mix well. Add ¼ cup strained water to prevent burning of spices.
- Cook till the oil separates.
- Add the boiled Bengal grams with the remaining water and toss well. Cook till all the water disappears.
- Serve hot garnished with coriander leaves and green chilies.