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.
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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.
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.
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).
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.
6.Immediately add the above ground paste, and saute for about 5 minutes until the masala oozes out oil.
7.Now add the chopped tomatoes, and cook for another 5 minutes until the tomatoes are mushy.
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?
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