Chana Gashi | Chickpeas Curry in Konkani Style
Ingredients
- Kabuli chana chickpeas - 1/2 cup
- Potato - 1 no.
- Fresh coconut - 1/2 cup
- Red chillies- 2 nos.
- Tammarind - Marble sized
- Salt- 2 tsp or to taste
To temper
- Oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Cumin seeds- 1/2 tsp
- Red chillies- 2 broken
- Curry leaves- few
Instructions
Preparation
- Wash and soak Kabuli chana in enough water for about 6-8 hours.
Method
- The soaked chana would have doubled in volume. Drain all the water. Peel off the potato and chop it in to big cubes.
- Add drained chana in to a cooking pan. Add water and little salt. Let it cook. When the chana gets cooked halfway, include potato cubes and continue cooking till they turn soft.
- In a pan, add a tea spoon of oil and red chillies. Fry them till they turn crisp. Next take coconut, fried red chillies and tamarind in a mixer jar. Grind them together to fine puree adding water as needed.
- Next include this masala puree to the cooked chickpeas. Adjust salt and bring it to boil. Switch off flame.
- Next heat a tempering pan, add all the ingredients under "to temper" list. When they splutter, pour it over chana gashi. Delicious chana gashi in Konkani style is ready to serve with steamed rice.
Notes
- You can replace potato by yam, raw jackfruit or chinese potato.
- You can pressure cook chickpeas with some salt is you are running out of time.
- Adjust red chillies as per the spice you desire.