Mangalorean Style Chana Gassi Recipe

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Chana Gassi is a popular Mangalorean dish made with fresh coconut and ground spices. This dish is prefect when you have a sudden guest at your home. This dish has a fantastic flavor, spicy taste, and a nice aroma. This dish is very prepared at home within few minutes. This dish is typically eaten with rice or with any Indian bread.

Ingredients

1 cupKabuli Chana (White Chickpeas), soaked overnight
Saltto taste

For Masala

8Dry red chilies
4cloves Garlic
4 tablespoonCoriander seeds
1 cupFresh coconut, grated
1 teaspoonTamarind Paste
1/2 teaspoonTurmeric powder (Haldi)
Saltto taste
as neededWater

For Tempering

1 tablespoonCoconut Oil
1/2 teaspoonMustard seeds
1/4 teaspoonFenugreek Seeds (Methi)
1 pinchAsafoetida (hing)
a handfulCurry leaves

Directions

In a pressure cooker, add the soak chana, water as needed and salt and cook for 25 min and drain the excess water and keep the cooked chickpeas aside.
In a pan, dry roast coriander seeds until the aroma rises from it and keep it aside and also dry roast red chilies until crisp.
In blender add roasted coriander seeds, roasted chilies, turmeric powder, coconut, garlic, 1/2 cup of water and tamarind paste and blend to a fine paste.
In a pan, add the blended paste and fry for a min and add the cooked chickpeas and a cup of water.
Cook until the raw smell of the paste goes off and adjust the amount of water according to your desired consistency and add salt and mix it nicely and once done, switch off the flame.
In a Tadka pan, heat coconut oil and once the oil is hot, add asafoetida, mustard seeds, curry leaves and fenugreek seeds and fry it and pour the tempering over the curry and mix it nicely and serve it with rice or roti.

Meghna Nath