Chickpeas Curry (Chane Ghashi)

Chane ghashi is a classic coconut based konkani dish using garbanzo beans/chickpeas.  It is usually prepared on special occasions like festivals or weddings. You can substitute yam with green jackfruit pieces or potatoes. You can use either black chickpeas or white.

Ingredients:

1 cup chana
1 cup fresh/frozen yam/suran cubes
Salt to taste

For the masala:
1 cup fresh/frozen grated coconut
8-10 dry red chillies, roasted
1 small ball of tamarind or 1 tsp tamarind paste
1/4 tsp mustard seeds

For tadka/seasoning:
1 tbsp oil (preferably coconut oil)
1/2 tsp mustard seeds
1 spring curry leaves

Directions:

Wash and soak chana overnight. Pressure cook chana by adding salt for 3 whistles. Add yam/suran and pressure cook for 1 more whistle.
Grind grated coconut, dry red chilles and tamarind to a smooth paste. Add 1/4 tsp mustard seeds and grind for another 30 seconds.
Pour this masala over cooked chana and combine. Add more water to adjust the consistency of the gravy. Bring it to a boil. Cover and simmer for 10-15 minutes.
Heat oil in a small pan. Add 1/2 tsp mustard seeds. When they splutter, add curry leaves and mix well.
Pour this over the curry and mix well.
Serve with steamed rice.