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Ashtami Bhog Kala Chana Prasad

Recipe from Divya Kumari, from their Instagram reelWritten down by ReelsMeals from the caption and voiceover. Added 25 October 2026.

15 minutes to prep, 30 to cook. A fragrant devotional offering of tender black chickpeas seasoned with aromatic Indian spices. This prasad, perfect for Navratri celebrations, balances heat, tanginess, and herbal notes for a comforting dish.

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Ashtami Bhog Kala Chana Prasad by Divya Kumari, a frame from the Instagram video

Method

  1. Heat oil in a pan over medium heat and add cumin seeds, allowing them to sizzle for about 30 seconds.

  2. Add the chopped green chilli, turmeric powder, red chilli powder, coriander powder, amchur powder, chana masala, garam masala, black pepper powder, and kasuri methi; stir briefly for 1 minute until fragrant.

  3. Add the cooked black chickpeas together with a splash of the boiled chickpea water; mix well and simmer for 3–5 minutes, allowing the flavors to meld.

  4. Season with salt to taste, garnish with fresh coriander leaves, and serve warm.

Tips while you cook

Toast cumin seeds briefly
Heat oil and let cumin seeds sizzle for about 30 seconds before adding other ingredients.
Stir spices briefly
After adding the spices, stir for 1 minute until fragrant, then proceed.
Simmer with chickpea water
Add a splash of boiled chickpea water and simmer for 3–5 minutes to meld flavors.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Divya Kumari made this.

The recipe comes from Divya Kumari’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Divya Kumari and want this changed? Email [email protected].

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