Konkani Pej, Chana Sukke and Roasted Papad

Ingredients

• 1 cup Kala Chana (dry, soaked overnight)
• 3 cup Water (for pressure cooking chickpeas)
• 1.25 tsp Salt (divided, or to taste)
• 1 cup Fresh Coconut (grated)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 4 pcs Dry Red Chilies (adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tbsp Tamarind Pulp
• 3 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 0.25 tsp Asafoetida (also known as Hing)
• 10 pcs Curry Leaves
• 1 medium Onion (finely chopped)
• 1 tsp Jaggery (grated or powdered, adjust to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Chickpeas

   • Rinse the kala chana and soak in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the chickpeas to a pressure cooker.
   • Add 3 cups of fresh water and 1/2 teaspoon of salt.
   • Pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are soft but still hold their shape.
   • Allow the pressure to release naturally. Do not discard the cooking water.
2. 2

   Roast and Grind the Masala

   • While the chickpeas cook, heat a pan on low-medium heat.
   • Dry roast the coriander seeds, cumin seeds, and dry red chilies for 1-2 minutes until they become fragrant.
   • Add the grated coconut and continue to roast, stirring continuously, for 3-4 minutes until it turns light golden brown and aromatic. Be careful not to burn it.
   • Remove from heat and let the mixture cool completely.
   • Transfer the cooled mixture to a grinder jar. Add the turmeric powder, tamarind pulp, and 2-3 tablespoons of water. Grind to a smooth, thick paste.