Goan Sanna, Goan Chane Ros and Koshimbir

Ingredients

• 1 cup Brown Chickpeas (Also known as Kala Chana, soaked overnight)
• 3 cup Water (For pressure cooking the chickpeas)
• 1 cup Freshly Grated Coconut (Use fresh for best flavor, frozen is also acceptable)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 4 pcs Dried Red Chilies (Bedgi or Kashmiri variety recommended for color and mild heat)
• 0.5 tsp Turmeric Powder
• 1 tsp Tamarind Paste (Adjust to taste for tanginess)
• 3 tbsp Coconut Oil (Divided use: 2 tbsp for curry, 1 tbsp for tempering)
• 1 pcs Onion (Medium-sized, finely chopped)
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 tbsp Jaggery (Grated or powdered, adjust for sweetness)
• 0.5 tsp Goan Garam Masala (Key for authentic flavor)
• 1.25 tsp Salt (Divided use, adjust to taste)
• 2 tbsp Cilantro (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Chickpeas: Wash the brown chickpeas thoroughly and soak them in plenty of water overnight, or for at least 8 hours.

2. 2

   Cook the Chickpeas: Drain the soaked chickpeas. Transfer them to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt. Pressure cook for 5-6 whistles on medium heat, or until they are tender (about 20-25 minutes). Do not discard the cooking water; set it aside with the chickpeas.

3. 3

   Roast the Masala Ingredients: Heat a heavy-bottomed pan over medium-low heat. First, dry roast the coriander seeds, cumin seeds, and dried red chilies for 1-2 minutes until fragrant. Remove them from the pan. In the same pan, add the grated coconut and roast, stirring continuously, for 4-5 minutes until it turns a uniform golden brown. Be careful not to burn it.

4. 4

   Grind the Masala Paste: Let the roasted ingredients cool down completely. Transfer them to a grinder jar along with the turmeric powder and tamarind paste. Add about 1/4 to 1/2 cup of water and grind to a very smooth, thick paste.

5. 5

   Prepare the Curry Base: Heat 2 tbsp of coconut oil in a deep pan or kadai over medium heat. Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft and golden brown.

6. 6

   Cook the Curry: Add the ground masala paste to the sautéed onions. Cook for 5-7 minutes, stirring frequently, until the paste darkens slightly and oil begins to separate from the sides. Add the cooked chickpeas along with all their reserved cooking water. Stir in the grated jaggery, Goan garam masala, and the remaining 0.75 tsp of salt. Mix well.

Ingredients

• 2 medium Cucumber (finely chopped)
• 1 small Onion (finely chopped)
• 1 medium Tomato (finely chopped and deseeded)
• 2 pcs Green Chili (finely chopped, adjust to taste)
• 3 tbsp Roasted Peanuts (coarsely crushed)
• 1 cup Curd (thick and whisked until smooth)
• 3 tbsp Coriander Leaves (chopped)
• 1 tsp Sugar
• 0.75 tsp Salt (or to taste)
• 1 tbsp Ghee
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 0.25 tsp Hing
• 5 pcs Curry Leaves

Instructions

1. 1

   In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.

2. 2

   Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.

3. 3

   Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.

4. 4

   Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.

5. 5

   Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.