Masledaar Sukha Kala Chana: It is necessary to use the right spices and methods to make delicious masala gram in Navratri Navami Pujan. Soak black gram and cook, dissolve spices in water and add ghee and kasoori fenugreek.
Navami bhog tips: Along with Ashtami Pujan in Navratri, women are made pudding, puri and spicy gram to provide food to girls in Navami Pujan. Sometimes the spicy chana recipe gets messed up, it is due to excessive spices to burn spices. If you have this problem too, then the offerings of Navami will not be delicious. Let us know which spices should be mixed while making spicy gram during Navami Pujan, so that the taste of gram is doubled.
Do not let black gram remain raw
Soak the black gram overnight and let the next day come on two seats and about four to five seats in low heat. By doing this, black gram will cook well. If gram does not cook well, it does not look delicious at all. While cooking black gram, add some amount of ghee, grated ginger, bay leaves.
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Prepare gram masala by mixing it in water
You should mix gram masala in water and then add ghee and cumin. By doing this, gram masala will not burn and gram masala will become very tasty. You should use the following quantity in 1 cup black gram.
- Coriander powder – 2 tsp
- Turmeric Powder- 1/2 tsp
- Red chili powder – 2 tsp
- Garam Masala 1/2 tsp
- Chana Masala 1 TSP
- Aamchur powder – 1.5 tsp
- Cumin Powder – 1 TSP
Enhance gram taste with kasoori fenugreek
Do not forget to put kasuri methi on top after mixing gram in desi ghee and mixing masala. This doubles the taste of gram masala. If you want, you can add one teaspoon of desi ghee from above. Also cut green coriander and mix.
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