Chana Ghassi is a popular and authentic curry from the Mangalorean cuisine prepared using ground coconut and spices. It tastes good both with rice as well as roti.
This recipe is a part of my recipe series which I call ‘Flavors of India’ wherein I have requested people I know from various regions of India to share authentic recipes from their cuisine. The credit for this recipe of Chana Ghassi goes to my friend Gayatri Kamath. Thank you Gayatri for this tasty recipe.
Here is the step by step recipe of Chana Ghassi:
Serves: 2
Soaking Time: Overnight
Preparation Time: 15 mins
Cooking Time: 15 mins
Ingredients:
Chickpeas (Kabuli chana): 1 cup
grated coconut: 1 cup ( You can increase if u want more gravy)
Red chillies: 5-6 (increase as per spiciness needed)
Tamarind: Marble sized ball
Fenugreek (Methi) Seeds : 1/4 tsp
Mustard Seeds: 1 tsp
Curry Leaves: a few
Hing (Asafoetida): 1/4 tsp
Salt: to taste
Method of Preparation:
- Soak chickpeas overnight. Pressure cook them with salt the next day in a small pressure cooker.
- Grind grated coconut , tamarind, red chillies and methi seeds in a grinder.
- Add the ground paste to cooked chana and cook for sometime by adding more salt if needed. Once boiled, put off the flame.
- Heat oil in a tadka pan . Add hing and mustard seeds. When mustard seeds crackle add curry leaves and turn the flame off.
- Add the tadka to the cooked chana ghassi gravy and mix well. Serve with rice or chapati.
If you are looking for other such recipes from the Karnataka cuisine, you can check them here: Karnataka Cuisine.
For other recipes from the Mangalorean cuisine, you can find them here: Mangalorean Cuisine.
For other Kabuli Chana (Chick peas) recipes, you can click here: Chickpea recipes
Chana Ghassi
- Chickpeas (Kabuli chana): 1 cup
- Grated coconut: 1 cup ( You can increase if u want more gravy)
- Red chillies: 5-6 (increase as per spiciness needed)
- Tamarind: Marble sized ball
- Fenugreek (Methi) Seeds : ¼ tsp
- Mustard Seeds: 1 tsp
- Curry Leaves: a few
- Hing (Asafoetida): ¼ tsp
- Salt: to taste
- Soak chickpeas overnight. Pressure cook them with salt next day in a small pressure cooker.
- Grind grated coconut , tamarind, red chillies and methi seeds in a grinder.
- Add the ground paste to cooked chana and cook for sometime by adding more salt if needed. Once boiled, put off the flame.
- Heat oil in a tadka pan . Add hing and mustard seeds. When mustard seeds crackle add curry leaves and turn the flame off.
- Add the tadka to the cooked chana ghassi gravy and mix well. Serve with rice or chapati.
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