Goan Chana Ros with Goan Poee Bread

Instructions

1. 1

   Cook the Chickpeas

   • Drain the soaked kala chana. In a pressure cooker, combine the chickpeas, 3 cups of fresh water, and 0.5 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 15-20 minutes, until the chickpeas are tender but still hold their shape.
   • Turn off the heat and allow the pressure to release naturally. Do not discard the cooking water; set it aside with the chickpeas.
2. 2

   Roast the Masala Ingredients

   • While the chickpeas cook, heat a pan over low-medium heat. Add the coriander seeds, cumin seeds, dried red chilies, black peppercorns, cloves, and cinnamon stick.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices release a rich aroma.
   • Add the fresh grated coconut to the pan. Continue to roast for another 4-5 minutes, stirring frequently, until the coconut is light golden brown and fragrant. Be careful not to burn it.
   • Remove from heat and let the mixture cool completely.
3. 3

   Grind the Coconut Masala Paste

   • Transfer the cooled roasted ingredients to a high-speed blender or grinder jar.
   • Add the turmeric powder and about 1/2 cup of water.
   • Grind to a very smooth, thick paste. You may need to add a little more water, a tablespoon at a time, to achieve a silky consistency.
4. 4

   Prepare the Curry Base

   • Heat the vegetable oil in a heavy-bottomed pot or kadai over medium heat.
   • Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft and translucent.
   • Add the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.
   • Stir in the chopped tomatoes and cook for 5-6 minutes, until they break down and become mushy.
   • Add the ground coconut masala paste. Sauté for 7-8 minutes, stirring often, until the paste is well-cooked and you see oil beginning to separate from the sides.
5. 5

   Combine and Simmer the Curry

   • Pour in the cooked chickpeas along with their reserved cooking water. Mix everything thoroughly.
   • Add the tamarind paste, jaggery, and the remaining 1 tsp of salt. Stir well to combine.
   • If the gravy seems too thick, add up to 1 cup of hot water to reach your desired consistency.
   • Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes to allow the flavors to meld together.
   • Taste and adjust the salt, tamarind, or jaggery if needed. Garnish with freshly chopped coriander leaves.
   • Serve hot with steamed rice, Goan pav (local bread), or rotis.