A tangy and light South Indian breakfast made from rice vermicelli. Flavored with a classic tempering of mustard seeds, lentils, and fresh lemon juice, it's a quick and refreshing meal ready in under 30 minutes.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
304cal
6gprotein
45gcarbs
11g
Ingredients
200 g Instant Rice Sevai (Also known as rice vermicelli sticks)
4 cup Water (For boiling the sevai, will be drained)
2 tbsp Sesame Oil (Gingelly oil is preferred for authentic flavor)
A classic Konkani curry from Mangalore featuring black chickpeas and ivy gourd in a fragrant, tangy coconut masala. This hearty dish is perfect with steamed rice for a comforting meal.
Lemon shevai noodles with protein-packed chana ghashi – a fiber-rich, energy-giving comfort food!
This konkani dish is perfect for lunch. With 653.62 calories and 17.119999999999997g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.5 tsp Turmeric Powder
0.25 tsp Hing (Asafoetida)
1 tsp Salt (Adjust to taste)
3 tbsp Lemon Juice (From 1-2 medium lemons, freshly squeezed)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Cook the Rice Sevai
Bring 4 cups of water to a rolling boil in a large pot.
Add the instant rice sevai and cook for 2-3 minutes, or as per package instructions, until just tender. Be careful not to overcook.
Immediately drain the sevai into a colander and rinse thoroughly with cold running water. This crucial step stops the cooking process and prevents the strands from sticking together.
Gently fluff the sevai with a fork and set it aside to drain completely.
2
Prepare the Tempering (Tadka)
Heat sesame oil in a wide pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which takes about 30 seconds.
Add the urad dal, chana dal, and raw peanuts. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and the peanuts are crisp.
3
Sauté Aromatics and Spices
Add the slit green chilies and curry leaves to the pan. Sauté for about 30 seconds until the curry leaves become fragrant and crisp.
Lower the heat, then add the turmeric powder and hing. Stir for 10-15 seconds to cook the spices without burning them.
4
Combine and Finish
Add the cooked and drained sevai to the pan along with the salt.
Gently toss everything together for 2-3 minutes until the sevai is heated through and evenly coated with the yellow tempering. Use two spatulas or a light hand to avoid breaking the delicate strands.
Turn off the heat. Drizzle the fresh lemon juice over the sevai and sprinkle with finely chopped coriander leaves.
Give it one final gentle mix to combine. Serve immediately while warm for the best texture and flavor.
4
Serving size: 1.5 cup
349cal
11gprotein
42gcarbs
18gfat
Ingredients
1 cup Kala Chana (Dry, to be soaked overnight)
200 g Ivy Gourd (Trimmed and halved lengthwise)
1 medium Onion (Finely chopped)
1 cup Grated Coconut (Fresh or frozen)
5 whole Dried Red Chillies (Byadgi or Kashmiri variety recommended for color)
1.5 tbsp Coriander Seeds
1 tbsp Tamarind Paste (Or a small lime-sized ball of tamarind soaked in warm water)
0.5 tsp Turmeric Powder
1 tsp Jaggery (Grated, optional to balance flavors)
1.5 tsp Salt (Divided, or to taste)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
3.5 cup Water (3 cups for cooking chickpeas, 0.5 cup for grinding masala)
Instructions
1
Soak and Cook Chickpeas
Rinse the kala chana thoroughly 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 0.5 tsp of salt. Pressure cook on medium heat for 5-6 whistles, or until the chickpeas are soft but still hold their shape (about 20-25 minutes).
Once the pressure releases naturally, open the cooker. Do not discard the cooking water; set it aside with the chickpeas.
2
Prepare the Coconut Masala Paste
In a small, dry pan over low heat, roast the dried red chillies and coriander seeds for 1-2 minutes until they release a pleasant aroma. Be careful not to burn them.
Transfer the roasted spices to a blender or grinder jar. Add the grated coconut, tamarind paste, and about 1/2 cup of water.
Grind to a very smooth, fine paste. Add a little more water if necessary to achieve a smooth consistency. Set aside.
3
Sauté Vegetables and Masala
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.
Add the curry leaves and hing. Sauté for 30 seconds until the leaves are crisp and fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the halved ivy gourd and turmeric powder. Sauté for 5-6 minutes until the ivy gourd is slightly tender-crisp.
Pour in the ground coconut masala paste. Cook for 5-7 minutes, stirring frequently, until the raw smell disappears and you see oil separating from the edges of the masala.
4
Combine and Simmer the Curry
Add the cooked kala chana along with its cooking water to the pan. Mix everything well.
Stir in the remaining 1 tsp of salt and the grated jaggery (if using).
Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. This allows the ivy gourd to cook completely and the flavors to meld beautifully.
Check the consistency. If the gravy is too thick for your liking, add a splash of hot water. The curry will thicken further as it cools.
5
Serve
Turn off the heat. Let the curry rest for 5-10 minutes before serving.
Serve Chana Ghashi hot with steamed rice, red boiled rice (matta rice), or neer dosa for an authentic Konkani meal.
