Aromatic Essence logo

Goan Chana Ros | Goan Chana Masala | Goan White Peas Curry

Jump to Recipe Print Recipe

 This Goan Chana Ros | Goan chana masala is a scrummy vegan and gluten-free dish. Chonya, Chanya or Chone means dried white peas in Konkani. You can use the yellow and green varieties too. Although you need to plan ahead, since the peas require to be soaked, it is still super simple to put together.

Goan Chana Ros | Goan Chana Masala | Goan White Peas Curry

This Goan chana ros recipe calls for a ground paste of freshly grated coconut and roasted whole spices. I’m sharing my Mum-in-law’s recipe for this wonderful vegetarian delight. Her recipe is a rather quick one.

Since I don’t find dried peas here, I’ve used chickpeas, which works well too.

YOU MAY ALSO ENJOY

STEP BY STEP INSTRUCTIONS TO MAKE GOAN CHANA ROS | GOAN CHANA MASALA | CHANYA ROS

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

Goan Chana Ros | Goan Chana Masala | Goan White Peas Curry

2.Next morning, drain the water and rinse the chickpeas once again. Pressure cook the chickpeas with a 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.

Goan Chana Ros | Goan Chana Masala | Goan White Peas Curry

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).

Goan Chana Ros | Goan Chana Masala | Goan White Peas Curry

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.

Goan Chana Ros | Goan Chana Masala | Goan White Peas Curry

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

Goan Chana Ros | Goan Chana Masala | Goan White Peas Curry

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

Goan Chana Ros | Goan Chana Masala | Goan White Peas Curry

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

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).

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

HOW TO MAKE GOAN CHANA ROS | CHONYA ROS | GOAN CHANA MASALA?

Goan Chana Ros | Goan Chana masala | Goan white peas curry

Freda Dias
This Goan Chana Ros | Goan chana masala is a scrummy vegan and gluten-free dish. Chonya, Chanya or Chone means dried white peas in Konkani. You can use the yellow and green varieties too. Although you need to plan ahead, since the peas require to be soaked, it is still super simple to put together.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Soaking time for chana 10 hours
Total Time 35 minutes
Course Main Course
Cuisine Goan
Servings 4 people

Ingredients
  

  • 1 cup dried white peas or chickpeas, or 15.5 once canned garbanzo beans

To be ground to a smooth paste

  • 1 onion, sliced (About 1& 1/2 cup)
  • 1/4 cup cilantro/coriander leaves
  • 1 tbsp garam masala
  • 1/4 tsp fennel seeds
  • 1/2 cup freshly grated coconut

Other ingredients

  • 3 tbsp oil
  • 1 tsp mustard seeds
  • a few curry leaves
  • 1 medium tomato, chopped
  • 2-3 green chillies, optional
  • salt, to taste

Instructions
 

  • Rinse the chickpeas with water, then soak it in about 3 cups of water overnight.
  • Next morning, drain the water and rinse the chickpeas once again. Pressure cook the chickpeas with a 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)
  • Heat oil in deep bottomed pan/kadai, saute the onions until they are translucent and caramelized.
  • 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).
  • 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.
  • Immediately add the above ground paste, and saute for about 5 minutes until the masala oozes out oil.
  • Now add the chopped tomatoes, and cook for another 5 minutes until the tomatoes are mushy.
  • Add the boiled chickpeas, and coat it gently with the masala mixture.
  • 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)
  • Serve with hot steamed rice/pulao/ chapati or any flatbread.
Keyword Chanya Ros, Chonya Ros, Goan Chana Ros
Tried this recipe?Let us know how it was!

I would love to hear from you! Please feel free to write to me about your suggestions or feedback at aromaticessence77@gmail.com.

You can also follow me on :

Facebook 

Pinterest

Instagram 

Twitter 

Regards,

Freda

«
»

Reader Interactions

Comments

  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 🙂

    Reply

  18. 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.

    Reply

    • Freda @ Aromatic essence says

      Thanks Loretta,Coconut milk powder sounds good too 🙂 I live in Louisiana, a pretty small town, was thinking of growing it, I just might soon, I really love its flavors especially in the south Indian food:)

      Reply

      • 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.

        Reply

        • Freda @ Aromatic essence says

          Oh really ! That’s nice Loretta ! Thanks for letting me know , will definitely try my hands at it 🙂 have a good evening ! And thanks so much for stopping by 🙂

          Reply

  22. apuginthekitchen says

    Looks fantastic Freda and your photo is absolutely beautiful. I love chick peas and this is a wonderfully filling and comforting stew and that rice dish looks perfect with it.

    Reply

    • Freda @ Aromatic essence says

      Thanks so much Suzanne! It sure is filling and comforting:) I tried the Sara Lee pound cake by the way , left you a comment on your post 🙂 thank you for stopping by 🙂

      Reply

    • Freda @ Aromatic essence says

      Thanks Soniya dearie 🙂 though it is nowhere close to the Punjabi version.. Hehe, I’ve edited my text 🙂 awaiting your feedback 🙂

      Reply

  25. skd says

    Soaked 2 cups of chickpeas overnight for making a salad but now I have second thoughts after seeing your delicious recipe 🙂

    Reply

Trackbacks

  1. […] Chana Ros, Goan style chana masala […]

    Reply

  2. […] which just uses some basic pantry spices. I’ve already shared the coconut version aka chonya ros, you can check that recipe […]

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

 
Send this to a friend