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.




Malabar Spinach with Black Eyed Peas (Vaali Alsande Biyye Bendi)

Bendi is a coconut based curry with garlic seasoning. You can substitute black eyed peas with white navy beans (tingalavare), red kidney beans (rajma) or pinto beans and Malabar spinach with spinach, yam (suran), green jackfruit (kadgi), yellow cucumber (magge) or potatoes. I have used 5 spicy dry red chillies for the heat and 5 byadgi chillies for color. You can adjust the amount of chillies according to your preference.

Prep time: 10 min



Cook time: 30 min
Serves: 4-6

Ingredients:

1 cup black eyed peas
1 bunch malabar spinach
Salt to taste
1 cup fresh or frozen grated coconut
8-10 dry red chillies
1/2 tsp. tamarind pulp
1 tbsp. oil
5-6 cloves of garlic, slightly crushed

Vaali/Malabar spinach

Directions:

Wash and soak black eyed peas overnight. Wash and roughly chop Malabar spinach leaves and tender stems. Roast the red chillies in 1/4 tsp oil until crisp.
Pressure cook black eyed peas for 2 whistles by adding salt. Add the Malabar spinach and cook till soft.
Grind red chillies, coconut and tamarind to a smooth paste by adding a cup of warm water.
Add the coconut paste to the peas. Mix well and bring it to a boil.
Cover and simmer for 10-15 minutes.
Heat oil in a small pan and add garlic. Roast until golden. Pour it over the curry and combine. Continue to cook for 2 more minutes.
Serve with steamed rice.

Chana Masala with Coconut

This recipe was given to me by my sister in law. We all simply relish this fragrant curry in our home. A high protein, tangy masala curry for vegans and vegetarians. Goes very well with all indian flatbreads and rice.

Prep time : 15 min.

Cook time : 30 min

Serves : 6

Ingredients:

1 cup chickpeas/chana
Salt to taste
3 tbsp oil
4 black peppercorns
1/2 tsp cumin seeds
2 tsp coriander seeds
5-6 cloves
1" piece of cinnamon
3 med. onions, chopped
5-6 green chilles (or adjust according to taste)
5-6 byadgi or kashmiri dry red chilles
1/2 cup fresh or frozen grated coconut
1 handful chopped coriander leaves
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp chana masala powder
3 medium tomatoes, finely chopped
More chopped coriander leaves for garnish



 Directions:

Soak chickpeas overnight in water and pressure cook by adding 1 tsp salt until soft (for 4 whistles)
Heat 1 tbsp oil and put peppercorns, cumin, coriander, cloves, red chillies and cinnamon. Once they start to sizzle, add 1 chopped onion and chopped green chillies. Fry until the onions turn translucent.
Remove it on to a plate and allow to cool.
In the same pan, put coconut and fry until golden. Allow to cool.
Grind it along with roasted spices and onions by adding chopped coriander leaves and some water.
Heat remaining oil and put 2 chopped onions. Fry until golden brown. Add ginger garlic paste and fry until the raw smell is lost, around 30 seconds.
Add turmeric powder and chana masala powder and mix well.
Add chopped tomatoes and cook till they turn mushy and oil starts  to ooze out.
Now add cooked chickpeas, ground masala and some water and mix well.
Bring it to a boil, cover and simmer for 15 minutes. Taste and adjust salt.
Serve hot garnished with some chopped coriander leaves.

Note:
You can substitute the chana masala powder with 1/2 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala powder, 1/2 tsp amchur and 1/4 tsp cumin powder.