Chane Ghashi (Black Chickpeas In Coconut Gravy)
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Chane Ghashi is a traditional GSB Konkani preparation. 'Chane' is the Konkani word for Chickpeas and 'Ghashi' means a spicy coconut based curry. It is included in the menu for religious and social functions. In this recipe, Chickpeas are cooked in a flavourful coconut gravy along with raw Jackfruit. In case Jackfruit is not available, potatoes or yam can be used as substitute. It is a versatile dish and can be served for breakfast as an accompaniment to dosas or appams or in main meals along with rice or chappatis.
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Ingredients
- Black Chickpeas- 100 gms
- Coconut – Half grated
- Dry Red Chillies – 5-6
- Tamarind – Marble sized ball
- Coriander seeds – 1 tbsp
- Split Urad Dal seeds – 2 tbsp
- Raw Jackfruit – 200 gms cut into medium sized pieces OR 2 medium sized Potatoes cut into large cubes
- 2 Drumsticks - Cut into pieces of 2"
- Mustard seeds – 1 tsp
- Curry leaves – 1 sprig
- Oil preferably Coconut oil
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Instructions
- Soak the chickpeas overnight. Pressure cook the soaked chickpeas for 15 minutes on sim after the first whistle.
- In a deep vessel, add the Jackfruit/Potato pieces, Drumstick pieces and enough water to cover them. Cook these till they are tender. Once done, add the cooked chickpeas and keep aside.
- In a non-stick pan, heat 1 tsp of oil. Add the coriander seeds and dry red chillies and roast them on low flame for a minute. Transfer these to a plate. Next, add the urad dal. roast them till they turn light brown and remove them when done.
- Heat a tsp of oil in the same pan, add the grated coconut and roast it on low flame, till it turns golden brown. Stir intermittently so that it browns uniformly.
- Blend the roasted coconut, red chillies, tamarind, roasted coriander seeds and urad dal to a fine paste.
- Add the masala paste and salt to taste to the vessel containing the chickpeas and vegetables and mix well. Bring it to a boil and cook on medium flame for about 10 minutes, with intermediate stirring.
- For the tempering: Heat 2 tbsp of oil in a tempering pan, add mustard seeds and after they crackle, add the curry leaves . Transfer the tempering to the curry and cover the pan so that the flavour of the tempering gets infused into the curry.
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