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