Authentic Konkani Chane Ghashi: Black Chickpea Coconut Curry
8 hours 50 minutes
1276 reads
About Authentic Konkani Chane Ghashi: Black Chickpea Coconut Curry
Chane Ghashi, a beloved traditional Konkani dish, showcases hearty black chickpeas simmered in a rich, spicy coconut gravy. 'Chane' signifies chickpeas and 'Ghashi' denotes the fragrant coconut-based curry, a staple at festive gatherings and family meals. This recipe infuses the classic dish with tender jackfruit, adding unique texture and subtle sweetness.If jackfruit is unavailable, substitute with potatoes or yam for equally delicious results. Enjoy this versatile curry with dosas or appams for breakfast, or alongside rice and chapatis as a satisfying main course. Its vibrant flavors and adaptability make it a perfect addition to any Indian meal.Experience the authentic taste of Konkani cuisine with this detailed guide, perfect for both novice and experienced cooks. Learn how to achieve the perfect balance of spice and coconut richness, creating a culinary masterpiece that embodies the heart of Konkani heritage.
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Recipe Time & More
Prep8 hours
Cook50 minutes
Total8 hours 50 minutes
Ingredients
For the Chickpeas and Vegetables
For the Spice Roast
For the Coconut Paste
For the Tempering
- 2 tbsp Coconut Oil or other vegetable oil
- 1 tsp Mustard Seed rai
- 1 Curry Leaf sprig
- Salt to taste Salt
Instructions
Prepare the Chickpeas
- Soak 1 cup of black chickpeas overnight. Pressure cook the soaked chickpeas for 15 minutes after the first whistle.
Cook the Vegetables
- In a deep vessel, add the jackfruit/potatoes, drumsticks, and enough water to cover. Cook until tender. Add the cooked chickpeas and set aside.
Roast the Spices
- In a pan, heat 1 tbsp oil. Add coriander seeds and red chilies; roast for 1 minute. Transfer to a plate. Add urad dal and roast until light brown.
Roast the Coconut
- In the same pan, heat 1 tbsp oil. Add grated coconut and roast until golden brown, stirring frequently.
Blend the Paste
- Blend the roasted coconut, red chilies, tamarind pulp (from soaked tamarind), roasted coriander seeds, and urad dal into a smooth paste.
Combine and Simmer
- Add the spice paste and salt to the chickpeas and vegetables. Bring to a boil, then simmer on medium heat for 10 minutes, stirring occasionally.
Make the Tempering
- Heat 2 tbsp oil in a small pan. Add mustard seeds; once they splutter, add curry leaves. Pour the tempering over the curry and cover to infuse the flavors.
Serve
- Serve hot with rice, chapatis, dosas, or appams.
Recipe Notes
Expert Tips for the Best Chane Ghashi
- For a deeper flavor, toast the spices individually before blending.
- Adjust the amount of red chilies to control the spice level.
- Adding a squeeze of lime juice at the end brightens the flavors.
- If using potatoes or yam, ensure they are cooked thoroughly before adding the chickpeas to prevent them from becoming mushy.
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Recipe Nutrition
Calories: 101kcalCarbohydrates: 5gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gFiber: 1gSugar: 1g
Nandita Hegdekar
Articles: 1
4 Comments
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This is exactly what I was looking for!
This looks so tasty! Thank you.
Such a scrumptious dish! Thank you.
I’m eager to make this recipe!