pulses
Navratri Ashtami Sookha Kala Chana Prasad (Halwai Style Dry Masala)
Authentic festival prasad made without onion or garlic for Ashtami / Navami Kanya Pujan. Coated in a fragrant dry roast of cumin, coriander, amchur, and green chillies, served with Poori and Halwa.
Choose Your HealEx Channa For This Recipe
Whether you prefer large creamy Kabuli chickpeas, rustic desi Naatu channa, or high-fibre Black channa, HealEx brings you unpolished, premium pulses packed for pure home cooking.
HealEx Kabuli Channa (White Chickpeas)
Large, soft, and buttery white chickpeas — the gold standard for Amritsari Chole, hummus, salads, and curries.
HealEx Naatu Channa (Desi Brown Chickpeas)
Traditional country brown chickpeas with an earthy aroma and firm bite — ideal for Sundal, spicy Andhra gravies, and Kadala curry.
HealEx Black Channa (Kala Chana)
Whole black chickpeas rich in dietary fibre and plant iron — perfect for Kerala Kadala curry, gym chaat, and Navratri prasad.
Ingredients
11 items for 4 servings
Kitchen Measurement Guide (Grams & Spoons):
All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.
- HealEx Black Channa (Kala Chana)250g (1.5 cups raw) Shop
- Coriander powder (Dhaniya powder)25g (2 tbsp)
- Roasted Cumin powder (Jeera powder)5g (1 tsp)
- Amchur (Dry Mango Powder)5g (1 tsp)
- Garam Masala powder4g (0.75 tsp)
- Kashmiri Red Chilli powder5g (1 tsp)
- Fresh Ginger (julienned)15g (1.5 tbsp)
- Green chillies (slit lengthwise)2 pieces
- Hing (Asafoetida)1g (0.25 tsp)
- Desi Ghee or Mustard Oil30g / 30ml (2 tbsp)
- Black Salt & Regular Saltto taste
Method & Step-by-Step Instructions
Follow each step carefully for the authentic aroma and taste
- 1
Rinse HealEx Black Channa and soak in 4 cups of water for 8-10 hours or overnight.
- 2
Pressure cook with 2.5 cups water and 1 tsp salt for 5-6 whistles until soft and tender. Retain 0.25 cup of the cooked channa water.
- 3
In a small bowl, mix coriander powder, cumin powder, amchur, chilli powder, garam masala, and black salt with 3 tbsp of warm channa water to make a wet spice slurry (this prevents spices from burning in ghee).
- 4
Heat ghee in a kadai. Add cumin seeds and hing until sizzling. Add ginger juliennes and slit green chillies; sauté for 30 seconds.
- 5
Pour in the wet spice slurry and cook on low heat for 1 minute until ghee floats to the top.
- 6
Add the boiled black channa and remaining retained stock. Mix well.
- 7
Cook uncovered on medium flame for 5-7 minutes, stirring continuously until the water evaporates and the fragrant masala thickens and coats each channa bean.
- 8
Turn off the heat, garnish with fresh coriander and extra ginger juliennes. Serve warm with poori and sooji halwa.