Goan Chana Masala with Ladi Pav

Instructions

1. 1

   Cook the Chickpeas: Drain the soaked chickpeas. In a pressure cooker, combine the chickpeas, 3 cups of fresh water, and 1/2 tsp of salt. Pressure cook for 5-6 whistles or for about 15-20 minutes until they are soft and cooked through. Do not discard the cooking water. Set aside.

2. 2

   Roast the Masala Ingredients: In a dry pan over low-medium heat, add coriander seeds, cumin seeds, peppercorns, cloves, and the cinnamon stick. Dry roast for 1-2 minutes until fragrant. Add the dried red chillies and fresh grated coconut. Continue roasting, stirring constantly, for 4-5 minutes until the coconut turns a uniform golden brown. Turn off the heat, stir in the turmeric powder, and let the mixture cool completely.

3. 3

   Grind the Masala Paste: Transfer the cooled roasted ingredients to a blender. Add 1/2 cup of water and grind to a very smooth, fine paste. Set aside.

4. 4

   Prepare the Curry Base: Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they become soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.

5. 5

   Cook the Base with Masala: Add the chopped tomatoes and cook for 6-7 minutes until they turn soft and mushy. Now, add the ground Goan masala paste. Sauté for 5-7 minutes, stirring frequently, until the paste darkens in color and oil begins to separate from the sides.

6. 6

   Simmer the Curry: Add the cooked chickpeas along with their cooking water to the pan. Add the soaked kokum petals (with their water), grated jaggery, and 1 tsp of salt. Pour in 1 cup of water, stir well, and bring the curry to a boil. Reduce the heat, cover, and simmer for 10-12 minutes to allow the flavors to meld together.

7. 7

   Finish with Coconut Milk: Lower the heat to a minimum. Gently stir in the thick coconut milk. Let the curry heat through for 2-3 minutes. Do not allow it to boil vigorously, as this can cause the coconut milk to curdle.

8. 8

   Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving. Serve hot with steamed rice, Goan poi, or chapatis.