Chana Gassi /Ghassi – Mangalorean Coconut Onion sauce with Chickpeas. Simplified adaptation of Regional Indian Curry from Coastal Karnataka. Vegan Gluten-free Soy-free Nut-free Recipe
I remember trying a version of Kori Gassi which is a popular chicken curry from Mangalorean cuisine (coastal region in Karnataka state) way back when. The Sauce is made with a few ingredients but packs an amazing complex flavor. This coconut onion sauce can be used with veggies and tofu as well. I use chickpeas with it and served it with tomato rice. Dried chickpeas that are soaked for a few hours and pressure cooked in a pressure cooker/Instant Pot. You can also make it in a saucepan, see recipe notes.
The sauce cooks and caramelizes under pressure with the chickpeas, it it does not need to be pre-roasted. If however you are using cooked chickpeas or veggies, cook the sauce until the onion doesn’t smell raw, then add the veggies/chickpeas and simmer. Just when you thought we cant have more chickpea curries :). There are many sauces and curries across regional Indian cuisines that use various ingredients and spices very different from each other and often paired with meats, paneer or legumes. The different flavors, textures, spices all work equally beautifully with the different beans and pulses, seitan/chikin subs, and tofu. Its all about the sauce. Lets make this Mangalorean Chana Ghassi!
More Instant Pot Recipes
- Instant Pot Vegan Butter Chickin(soycurls). GF
- Lentil Veggie Dhansak – Lentil Veggie Stew in IP. GF
- Kohlapuri Veggies – Veggies in sesame coconut sauce GF
- Lentil Sweet Potato Curry GF
- Aloo Palak Dal- Potato Spinach Lentils in IP. GF
- Chana Saag – Chickpea Spinach Curry GF
Try this sauce with chikin substitutes for variation like soycurls, seitan, jackfruit etc. Like regional Indian recipes like these? Try some from my first book Vegan Richa’s Indian Kitchen!
Then fragrant spices and coconut
Chana Gassi /Ghassi - Mangalorean Coconut Onion sauce with Chickpeas.
- 3/4 cup (150 g) dried chickpeas soaked for atleast 4 hours
- 2 dried red chilies (I use 1 hot cayenne/thai and 1 bydagi/guajillo, use any mild or moderately hot red chilies), these get blended and hence will release all the heat, so choose accordingly.
- 2 tsp coriander seeds
- 1/4 tsp (0.25 tsp) black peppercorns less for less heat
- 1/3 cup (26.67 g) shredded coconut , dried or fresh/frozen
- 5 cloves garlic
- 1/2 (0.5) medium onion , roughly chopped
- 1/8 tsp (0.13 tsp) cinnamon
- 1/2 cup (125 ml) water to blend
- 1/2 tsp (0.5 tsp) turmeric
- 3/4 tsp (0.75 tsp) salt divided
- 1 cup (250 ml) water
- 1/2 to 1 tsp tamarind paste
- Lemon and cayenne for garnish.
- 1 tsp oil , organic safflower or other neutral oil
- 1/2 tsp (0.5 tsp) mustard seeds
- 1/8 tsp (0.13 tsp) fenugreek seeds
- 8 to 10 curry leaves
- Soak the chickpeas if you havent already, See notes for making with cooked chickpeas. Heat a skillet over medium heat. Toast the coriander seeds, chilies and black pepper until the seeds start changing color. Add coconut and mix in. Roast for half a minute or until coconut starts to get golden.
- Transfer to a blender. Add onion, garlic, cinnamon, water and blend until the coconut breaks down. *(Some onion and garlic can turn bitter on blending for long. When in doubt, blend the coconut,water and spices, then add onion and garlic and blend in short pulses till a coarse mixture, or use finely chopped onion and garlic instead of blended).
- Add the blended mixture to Instant pot or pressure cooker. Add turmeric and 1/2 tsp salt and mix in.
- Drain and wash the chickpeas, add to the pot with 1 cup water and mix in. Cook on Manual (hi) for 35 to 40 minutes. Release the pressure after 10 mins.
- Add in the tamarind, lemon, and additional salt if needed. Add cayenne if needed and mix in.
- Make the tempering. Heat oil in a skillet over medium heat. When hot, add mustard seeds, fenugreek seeds and cook until the mustard seeds splutter. Add curry leaves carefully. Take off heat and mix into the chickpeas. Serve hot with rice or flatbread.