Goan Sanna, Chane Ghashi and Coconut Chutney

Ingredients

• 1 cup Kala Chana (Soaked overnight and drained)
• 3 cup Water (For pressure cooking the chickpeas)
• 1.5 tsp Salt (Divided use)
• 1 cup Fresh Grated Coconut (Can use frozen, thawed coconut)
• 5 pcs Byadgi Red Chillies (Adjust to your spice preference)
• 1.5 tbsp Coriander Seeds
• 0.5 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 10 g Tamarind (Seedless, about a small marble-sized piece)
• 1 tbsp Jaggery (Grated or powdered)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida

Instructions

1. 1

   Cook the Chickpeas

   • Rinse the kala chana and soak them in plenty of water for at least 8 hours or overnight.
   • Drain the soaking water. Place the chickpeas in a pressure cooker with 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 20-25 minutes, until the chickpeas are tender but not mushy.
   • Allow the pressure to release naturally. Do not discard the cooking liquid.
2. 2

   Prepare the Masala Paste

   • While the chickpeas cook, heat a small pan over low heat. Dry roast the Byadgi red chillies and coriander seeds for 1-2 minutes until they become fragrant. Remove from heat and let them cool.
   • In a blender jar, combine the roasted spices, fresh grated coconut, cumin seeds, turmeric powder, and tamarind.
   • Add approximately 1/2 cup of water and blend to a very smooth, thick paste. Scrape down the sides and add a little more water, one tablespoon at a time, if needed to facilitate grinding.
3. 3

   Simmer the Curry

   • Transfer the cooked chickpeas along with their cooking water to a large pot or kadai.

Ingredients

• 1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
• 2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
• 2 pcs Green Chili (Adjust to your spice preference.)
• 0.5 inch Ginger (Peeled and roughly chopped.)
• 1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.5 cup Water (Use as needed for grinding to desired consistency.)
• 2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils.)
• 2 pcs Dry Red Chili (Broken into halves.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 pinch Asafoetida (Also known as hing. Optional but recommended.)

Instructions

1. 1

   Grind the Chutney Base (5 minutes)

   • In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
   • Add 1/4 cup of water to begin.
   • Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
   • Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2. 2

   Prepare the Tempering (Tadka) (5 minutes)

   • Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
   • Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
3. 3