Chana Gassi /Ghassi - Mangalorean Coconut Onion sauce with Chickpeas.
Chana Ghassi /Gassi - Mangalorean Coconut Onion sauce with Chickpeas. Simplified adaptation of Regional Indian Curry from Coastal Karnataka. Vegan Gluten-free Soy-free Nut-free Recipe.Serves 2 to 4 depending on how you serve the stew and appetite.
- 3/4 cup 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 black peppercorns less for less heat
- 1/3 cup shredded coconut , dried or fresh/frozen
- 5 cloves garlic
- 1/2 medium onion , roughly chopped
- 1/8 tsp cinnamon
- 1/2 cup water to blend
- 1/2 tsp turmeric
- 3/4 tsp salt divided
- 1 cup 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 mustard seeds
- 1/8 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.
Make with canned/cooked chickpeas, chikin subs or veggies, in a Saucepan: Add blended onion coconut mixture to a saucepan. Add turmeric, and cook for 7 to 9 minutes until the onion doesnt smell raw. Add tamarind, chickpeas/veggies (1.5 to 2 cups of cooked beans or chopped veggies), 1/2 cup water, salt. over and cook for 10 minutes. Taste and adjust salt and flavor. Cook for a few minutes longer until veggies are tender to preference. Add lemon and the tempering and serve.
Make the Tomato rice(pictured): Wash 1 cup long grain white basmati rice and soak for 15 mins. Blend 2 tomatoes with 1 cup of water. Heat 1 tsp oil over medium heat in a saucepan. When hot, Add 1/2 tsp mustard seeds and let them start to splutter. Add 4-5 curry leaves and mix in. Add blended tomato mixture and bring to a boil. Add the drained rice, 3/4 cup more water, 1/3 tsp salt, 1/4 tsp cayenne/paprika and mix in. Partially cover and cook for 8 minutes. Reduce heat medium low, cover completely and continue to cook for another 5 minutes. Let the mixture sit for 2 mins, then fluff. Add 1 to 2 tsp lemon juice, mix and fluff. over and let sit for another 2 mins before serving. I'll post this in another post and link it later to reduce this write up.
Nutrition is 1 of 4 serves, does not include rice.
Calories: 223kcal | Carbohydrates: 30g | Protein: 8.2g | Fat: 8g | Saturated Fat: 3.8g | Sodium: 456mg | Potassium: 489mg | Fiber: 8g | Sugar: 6g | Vitamin A: 240IU | Vitamin C: 36.1mg | Calcium: 59mg | Iron: 3.2mg