Navratri Thali

Ingredients · tap to tick off

• Kala chana – 250g (1½ cups)
• Water – 3–4 cups
• Bay leaf – 1
• Salt – to taste ( rock salt for vrat)
• Kashmiri chilli powder – 1 tsp
• Turmeric – ¼ tsp
• Coriander powder – 2 tsp
• Kala namak – ½ tsp
• Ghee
• Jeera – ½ tsp
• Hing – ¼ tsp

Contains, from the ingredient list: Dairy. Always check product labels and swap to suit your needs.

Method

1. Soak kala chana overnight. Pressure cook with water, bay leaf, and salt until tender (approx. 4–6 whistles).

2. Mix all the masala ingredients with ⅓ cup water.

3. Heat ghee, add jeera, hing and ginger. Sauté briefly.

4. Add the masala mixture and cook for 3–4 minutes.

5. Add boiled chana paste , and some reserved chana water. Cook until the masala thickens , then add boiled chana and saute until coats the chana.

6. Finish with roasted and ground jeera +ajwain , amchur, ginger juliennes and coriander, sooji Halwa Recipe

7. Rich, aromatic and melt-in-the-mouth Sooji Halwa, made with lots of ghee and crunchy dry fruits!, sooji / Semolina – ½ cup, ghee – ½ cup

8. Sugar – ⅓ cup (adjust to taste)

9. Water – 1½ cups (adjust consistency)

10. Cashews, almonds & raisins – ¼ cup

11. Heat a little ghee in a pan, fry the dry fruits until golden, chop and keep aside.

12. In the same pan, add the remaining ghee and sooji. Roast on low-medium flame until golden brown and aromatic.

13. Gradually add hot water while stirring continuously to avoid lumps.

14. Once the sooji absorbs the water, add sugar and mix well.

Published 11 Oct 2026 · Antara’s kitchen notes