Easy and quick recipe of Kanjak Chana for Navratri 2025

New Delhi: Navratri and Durga Puja are two of the most significant festivals for the Indian people. The celebrations of both festivals are incomplete without the age-old ritual of kanjak pooja. On the eighth (Ashtami) and/or ninth (Navami) day of Navratri, devotees organise kanjak poojas in their homes. In this sacred ritual, nine little girls, referred to as kanjaks, are worshipped as it is believed that they are the embodiment of Maa Durga.

Kanjak is an auspicious ritual that is performed with great devotion to seek Maa Durga’s blessings. Feet of little girls or kanjak are washed, a tilak is applied, and then they are offered a special Navaratri prasad – a meal of kala chana, poori, and sooji ka halwa. Among these dishes, kala chana holds a prominent status as black chickpeas are considered a symbol of strength, purity, and nourishment. Moreover, black chickpeas are rich in protein and essential nutrients that are believed to confer good health and resilience on devotees.

This Navratri 2025, if you are looking forward to preparing kala chane ki sabzi for Kanjak pooja at home, here is a simple step-by-step recipe to make it authentic and tasty.

Ingredients for Kanjak Chana recipe

1.     1 cup black chickpeas or kala chana

2.    3 cups of water

3.     1 tbsp ghee

4.     1 tbsp cumin seeds or jeera

5.      1-2 green chillies, slit

6.      1 tbsp ginger paste

7.       1 tsp coriander powder (dhaniya powder)

8.      1 tsp cumin powder (jeera powder)

9.       ½ tsp turmeric powder

10.     1 tsp red chilli powder

11.      1 tsp garam masala powder

12.     Salt to taste

13.     Freshly chopped coriander for garnishing

1.       Soak the kala chana overnight in sufficient water.

2.       Boil the soaked chana with 3 cups of water and a pinch of salt for 4-5 whistles.

3.       In a pan, add ghee.

4.       When the ghee is hot, add cumin seeds and let them splutter.

5.       After cumin seeds are cooked, add ginger paste and slit green chillies. Sauté for a few minutes and cover the pan.

6.       After one minute, add coriander powder, cumin powder, turmeric, and garam masala.

7.        Continuously stir the masala until it loses its aromatic fragrance. If required, add 2 tbsp of water to prevent the masala from sticking to the pan.

8.        After 2-3 minutes, add the boiled chana to the pan. Add water as per requirement.

9.         Let it simmer for 7-8 minutes so the flavours get infused inside the chana.

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10.       Adjust the salt as per your taste and serve hot with freshly chopped coriander powder, pooris, and sooji ka halwa.

Kanjak chana is more than just a festive dish — it is an offering of strength, devotion, and blessings to the divine feminine. This sacred prasad, paired with poori and halwa, reflects the essence of Navratri, where tradition meets nourishment. By preparing and serving it with love, families not only honour Goddess Durga but also pass down centuries of cultural values to the next generation. This Durga Puja and Navratri, let your prasad plate be filled with purity, gratitude, and timeless flavours.