During the auspicious festival of Navratri, the eighth and ninth days, known as Maha Ashtami and Maha Navami, hold immense spiritual significance. On these sacred days, devotees perform Kanya Pujan by inviting young girls, worshipping them as manifestations of the divine Goddess, and offering them a traditional feast consisting of halwa, puri, and dry black chickpeas. A common challenge faced while preparing this prasad is that the black chickpeas often turn out tough, chewy, or dry instead of tender. If you struggle with achieving the ideal soft texture, there is no need to worry. Following this authentic and simple step by step recipe will ensure that your chickpeas become remarkably soft, flavorful, and deeply aromatic for the occasion.
Required Ingredients and Measurement
Achieving the perfect melt in the mouth texture requires using the exact ingredients in balanced proportions. For this recipe, gather 1 cup of black chickpeas, 1 pinch of baking soda, 1 teaspoon of finely grated ginger, and 1 to 2 green chillies chopped finely or slit lengthwise. For the spice blend, prepare 1 teaspoon of cumin seeds, 1/2 teaspoon of turmeric powder, 1.5 teaspoons of coriander powder, 1/2 teaspoon of red chilli powder, 1 teaspoon of dry mango powder amchur, 1/2 teaspoon of garam masala, and 1/2 teaspoon of roasted cumin powder. Additionally, keep 2 tablespoons of pure desi ghee, rock salt sendha namak according to taste, and finely chopped fresh coriander leaves ready for cooking and garnishing.
Soaking and Pressure Cooking Process
The foundation of soft chickpeas lies in proper soaking and controlled pressure cooking. Begin by thoroughly washing 1 cup of black chickpeas in clean water. Place them in a bowl with generous water and add 1 pinch of baking soda. Allow the chickpeas to soak overnight or for at least 7 to 8 hours, as this step softens the skin and grain completely. The next morning, transfer the soaked chickpeas into a pressure cooker along with 2 cups of water and rock salt to taste. Secure the lid and cook over medium heat for 5 to 6 whistles. Once the pressure releases naturally, open the cooker and check the texture. The chickpeas should mash easily when pressed between two fingers.
Preparing the Special Wet Spice Paste
A crucial culinary technique in making dry festival chickpeas is preparing a wet spice slurry. Directly adding dry ground spices into hot ghee can burn them quickly, leading to a bitter taste. To prevent this, take a small bowl and combine the turmeric powder, coriander powder, red chilli powder, dry mango powder, roasted cumin powder, and garam masala. Add 2 to 3 tablespoons of water and mix well to create a smooth paste. This water based paste protects the spices from burning, allowing them to bloom naturally and absorb smoothly into the chickpeas.
Tempering and Final Preparation
Place a pan or kadhai over medium flame and heat 2 tablespoons of desi ghee. Add 1 teaspoon of cumin seeds and let them splutter. Introduce the slit green chillies and grated ginger, sautéing lightly for a few seconds. Pour in the prepared spice paste and cook on medium heat, stirring continuously until the ghee separates from the aromatic spice mix. Add the boiled chickpeas into the pan, turn the heat to high, and toss everything together thoroughly so that the spice coating covers every chickpea evenly. Test 1 or 2 chickpeas with a spoon to ensure complete softness. Finish by sprinkling a touch of fresh garam masala and garnishing with finely chopped fresh coriander leaves before serving hot to the young girls.
