Dry Kale Channa is one of my favorite prasad during Navratri. It is made with black chickpea (kale channa) with few spices. I made kale channa with sweet potatoes which makes this dish healthy and tasty. It goes well with hot pooris and halwa.
Dry Kale Channa with Sweet Potatoes – Navratri Special
Kale Channa – 2 cups
Sweet Potatoes – 1 cup ( 2 medium sizes)
Mustard Oil – 2 tbsp
Cumin – 1 tbsp
Red chili powder – 1 tbsp
Black pepper powder – 1/2 tsp
Coriander powder – 1 tbsp
Amchur powder – 1/2 tsp
Salt to taste
Whole Garam Masalas:
Cinnamon stick – 1 inch
Clove – 3
Black cardamom – 1
Black pepper – 3
Few Chopped Fresh Coriander leaves
Clean, wash and soak kale chana overnight.
Next morning, drain water and pressure cook soaked kale channa with salt, whole garam masalas with 2 cups of water on medium-high heat for 4-6 whistles.
- Once steam is out, take some boiled channa in a spoon and press them between fingers, if they mash up easily – they are cooked. Keep them aside.
- Peel the sweet potatoes and cut them into cubes. Boil 1 cup of water in a pan and add sweet potato cubes and cook for 8 minutes on high flame. After 8 minutes strain sweet potato and keep them aside. (Do not overcook the potatoes)
- Now heat mustard oil in a kadai. When the oil is hot, lower the flame.
- Add cumin and allow to crackle then add boiled sweet potatoes. Fry them until little golden brown.
- Then add all spices and saute for a minute on low flame.
- Now add boiled kale channa (discard the whole garam spices) with 1/2 cup of water (same water in which kale channa is boiled).
- Cook on high flame for 4-8 minutes stirring continuously. When all water dries up switch off the flame.
- Garnish with Fresh coriander leaves and serve hot.