Chana Gashi with Goan Sanna

Instructions

1. 1

   Cook the Chickpeas

   • Place the soaked and drained black chickpeas in a pressure cooker.
   • Add 3 cups of fresh water and 0.5 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 6-7 whistles, or for about 20-25 minutes, until the chickpeas are completely soft but still hold their shape.
   • Let the pressure release naturally. Do not discard the cooking water.
2. 2

   Roast the Spices

   • While the chickpeas cook, heat a small pan over low-medium heat.
   • Dry roast the dry red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until they release a rich aroma. Stir continuously to prevent burning.
   • Remove the spices from the pan and let them cool completely.
3. 3

   Grind the Masala Paste

   • In a blender or grinder jar, combine the cooled roasted spices, grated coconut, turmeric powder, and tamarind paste.
   • Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water, a tablespoon at a time, if needed to achieve a smooth consistency.
4. 4

   Simmer the Curry

   • Place a heavy-bottomed pot or kadai over medium heat.
   • Add the cooked chickpeas along with their cooking water to the pot.
   • Stir in the ground coconut masala paste, the remaining 1 tsp of salt, and the optional jaggery.
   • Mix everything thoroughly and bring the curry to a gentle boil.
   • Reduce the heat to low and let it simmer for 10-12 minutes, allowing the flavors to meld and the raw taste of the masala to cook off. The gravy will thicken during this time.
5. 5

   Prepare the Tempering and Serve

   • In a small tempering pan (tadka pan), heat the coconut oil over medium-high heat.
   • Once the oil is hot, add the mustard seeds. When they begin to splutter, add the curry leaves and asafoetida. Sauté for 30 seconds until the leaves are crisp.
   • Immediately pour this hot tempering over the simmering curry.
   • Stir well, cook for one more minute, then turn off the heat.
   • Let the Chana Gashi rest for 10 minutes before serving hot with steamed rice or neer dosa.