Goan Chana Ros / Goan Chickpeas Curry
Goan Chonya Ross / Goan Chickpeas Curry vegetarian dish of Goa with main ingredients such as Chickpeas, onion, tomato, and a fine blend of exotic Indian spices. This dish gets a better taste from roasting of the spices and the coconut. This dish goes well with Chapathi, Naan, Roti, Parata, Bhatura, Poori, etc.
Servings: 4
Ingredients
- 1 cup Dried White Peas / chickpeas / Vatana soaked overnight
- 1 tsp Mustard Seeds
- 8-10 curry leaves
- 1 medium sized tomato chopped
- 1-2 green chillies
- 3 tbsp oil
- salt
For Grinding (smooth paste)
- 2 medium sized onions sliced
- 1/4 cup coriander leaves
- 1 tbsp garam masala
- 1/4 tsp saunf or fennel seeds
- 1/2 cup Grated Coconut
Instructions
- Soak white peas in water for 8 hours or overnight, to prepare this Goan Chana Ros
- Cook the white peas in pressure cooker with water for 8-10 whistles or till boiled. After that let it release pressure naturally and get cool.
- Heat oil in a deep frying pan / kadai and fry the onions till they are transparent and keep aside.
- After the onions have cooled, add the onions to the grinder along with the grinding ingredients with little water, and grind to a fine paste. (1/4 cup water)
- Heat oil in a deep frying pan on medium heat add the mustard seed, when they start spluttering add the curry leaves and chillies for a few seconds
- Then add the grinded paste and saute for about 5 minutes, till the oil seperates
- The add the chopped tomatoes and fry for about 5 minutes or till the tomatoes get mashy
- Then add the boiled chickpeas and mix it with the mixture very well
- Rinse the grinder jar with 1+ 1/2 cup water and add it to the mixture and stir it, check salt and add according to your taste.
- Cook this on high flame when it comes to boil reduce it low flame and cook for nearly 10 minutes or till the gravy thicken.
- Serve Goan Chana Ros with rice / chappati / bread.