Goan chonya ros ( Goan chickpea curry/ chole masala)

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Chole masala, is another popular and much loved Punjabi dish, mostly accompanied with bhaturas . As much as I love the Punjabi version, I’ve learnt another way of making it ( Goan version  ) from my mum in law. I’ll say I’m a little biased to my mum in law’s recipe because I love the flavors. She has developed this recipe over the years,  which is loved and relished by the entire family. Chonya means dried  yellow/green peas in Konkani , since I don’t find them here , I’ve used chickpeas, which works well too .  A masala blend of 5 simple ingredients , that is sauteed with mustard seeds, curry leaves and tomatoes results in an aromatic and delectable dish.

The curry leaves impart a unique and bright flavor, my friend Malathi was kind enough to lend me some sprigs of curry leaves, which I’m using so frugally. It’s really difficult to find them here , neither is at available at the Indian grocery store which is an hour’s drive! Sigh! If you can’t find curry leaves, you may omit it.


So I won the first week of the recipe challenge contest, Thank you Lina 🙂 As per the rules, I have to select an ingredient to work with for this week’s recipe challenge contest, I chose chickpeas/garbanzo beans, here is my contribution !

Ingredients:

1 cup chickpeas ( garbanzo beans)/ 15.5 once canned garbanzo beans

1 onion, sliced ( About 1& 1/2 cup)

1 medium tomato, chopped

1/4 cup cilantro leaves

1 tablespoon garam masala

1/4 teaspoon fennel seeds

3 tablespoons freshly grated coconut

3 tablespoons oil

1 teaspoon mustard seeds

few curry leaves

green chillies ( optional)

salt to taste

Preparation:

1.Rinse the chickpeas with water, then soak it in about 3 cups of water overnight.

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2.Next morning, drain the water and rinse the chickpeas once again. Pressure cook the chickpeas with little salt on medium heat , for about 7- 10 whistles or until done , It should be soft when you try to mash it with your fingers.( Skip if using canned ones)

3.Heat oil in deep bottomed pan/ kadai ,saute the onions until they are translucent and caramelized.

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4.Let the sauteed onions cool. Now in your electric mixer/grinder, make a smooth paste of these onions with coconut, cilantro, garam masala and fennel seeds, using water ( little more than 1/4 cup of water).

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5.Heat oil in a deep bottomed pan on medium low heat,  add mustard seeds, Once they splutter add curry leaves and green chillies if using.

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6.Immediately add the above ground paste, and saute for about 5 minutes until the masala oozes out oil.

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7.Now add the chopped tomatoes, and cook for another 5 minutes until the tomatoes are mushy.

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8.Add the boiled chickpeas , and coat it gently with the masala mixture.

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9.Rinse the grinder jar with about 1 and 1/2 cup of the chickpeas stock water, ( add water if using canned ones) and add it to the pan. Crank up the heat to high, give everything a good stir, add more salt if required( since salt is already added whilst pressure cooking the chickpeas , so add accordingly) let it come to a boil, then reduce the heat to low , and let it simmer and thicken to achieve the desired thickness of the gravy ( about 10 minutes)

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10.Serve with hot steamed rice/pulao/ chapati or any flat bread.

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If you wish to participate for the recipe challenge contest, click here and add your link.

Regards,

Freda 🙂

57 comments

  1. Loretta says:

    Oh love chole Freda, and your mum in law’s recipe sounds quite lovely. I usually add a bit of coconut milk powder to my chole towards the end. I too love using curry leaves in my Indian cooking. I thought you lived in California, can you not grow it there? The rice dish looks like a real good accompaniment too.

      • Loretta says:

        Oh gosh I was on vacation in some southern states just last week and ended up in Louisiana with some friends from England. I have an Aunt in New Orleans and we visited her, she showed me her curry leaf plant that she has in a pot, it was huge. You really should try growing it there, the weather will be perfect for it.

  2. Vajeea says:

    This looks so yummy! I love chole masala but I have never tasted it with coconut. I am going to try your recipe next time I make chickpeas 🙂

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