A creamy and tangy chickpea curry from Goa, made with a freshly ground coconut and spice paste. This comforting dish, known as Chana Ros, is perfect with steamed rice or Goan pav.
Prep20 min
Cook40 min
Soak480 min
Servings4
Serving size: 1 cup
395cal
12gprotein
47gcarbs
Ingredients
1 cup Kala Chana (soaked overnight)
1 cup Fresh Grated Coconut (tightly packed)
1 large Onion (finely chopped)
2 medium Tomato (finely chopped)
1 tbsp Ginger Garlic Paste
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
4 pcs Dried Kashmiri Red Chilies (adjust to your spice preference)
A classic Goan leavened bread with a soft, hollow center and a rustic wheat bran coating. This slightly sweet, whole wheat bread is perfect for mopping up curries or making sandwiches.
This goan dish is perfect for snack. With 526.5 calories and 16.189999999999998g of protein per serving, it's a high-fiber option for your meal plan.
21gfat
4 pcs
Cloves
1 inch Cinnamon Stick
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste (or a small lime-sized ball of tamarind soaked in warm water)
1 tsp Jaggery (grated or powdered, adjust to taste)
3 tbsp Vegetable Oil
1.5 tsp Salt (divided, adjust to taste)
4.5 cup Water (3 cups for cooking chickpeas, 1.5 cups for grinding and gravy)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
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
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
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
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
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.
8
Serving size: 1 piece
132cal
4gprotein
25gcarbs
3gfat
Ingredients
1 cup Warm Water (Around 105-115°F or 40-46°C)
1 tsp Sugar
1 tsp Active Dry Yeast
1.5 cup Atta (Indian whole wheat flour)
0.5 cup Maida (All-purpose flour)
1 tsp Salt
1 tbsp Vegetable Oil (Plus extra for greasing the bowl)
0.5 cup Wheat Bran (For coating the dough balls)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently to dissolve and let the mixture stand for 5-10 minutes.
It is ready when it becomes frothy and bubbly, which indicates the yeast is active.
2
Prepare and Knead the Dough
In a large mixing bowl, whisk together the atta, maida, and salt.
Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
Mix with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
3
First Proofing
Lightly grease the mixing bowl with a few drops of oil.
Place the kneaded dough in the bowl, turning it once to coat the surface with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in volume.
4
Shape and Coat the Poi
Gently punch down the risen dough to release the trapped air.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Spread the wheat bran on a flat plate.
Take one dough ball at a time and roll it in the wheat bran, pressing gently to ensure it is evenly coated on all sides.
5
Second Proofing
On a lightly floured surface, gently roll each bran-coated ball into a disc about 4-5 inches in diameter and approximately 1/4 inch thick.
Arrange the rolled discs on a baking sheet lined with parchment paper, ensuring they don't touch.
Cover them with a clean kitchen towel and let them rest for 20 minutes. They will puff up slightly.
6
Bake the Poi
During the last 10 minutes of the second proofing, preheat your oven to its highest temperature, typically 450-475°F (230-245°C). Place a baking stone or an inverted heavy-duty baking sheet inside to heat up.
Carefully transfer 2-3 poi discs directly onto the hot baking stone or sheet.
Bake for 5-6 minutes. The poi will puff up dramatically like a balloon and develop light golden-brown spots.
Remove the puffed poi from the oven and immediately wrap them in a clean cloth. This traps the steam and keeps them soft.
