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A classic Mangalorean curry featuring tender black chickpeas simmered in a fragrant, freshly ground coconut and spice masala. This hearty and wholesome dish is perfect with steamed rice or neer dosa.
For 4 servings
Cook the Chickpeas
Roast the Spices
Grind the Masala Paste
A classic Mangalorean curry featuring tender black chickpeas simmered in a fragrant, freshly ground coconut and spice masala. This hearty and wholesome dish is perfect with steamed rice or neer dosa.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 325.36 calories per serving with 10.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry
Prepare the Tempering and Serve
Incorporate diced potatoes, raw banana (plantain), or ivy gourd (tendli) along with the chickpeas in the pressure cooker for a more substantial curry.
This recipe works well with white chickpeas (kabuli chana) or even black-eyed peas (lobia). Adjust cooking time accordingly.
For a richer, creamier gravy, add 1-2 soaked cashews or a teaspoon of poppy seeds while grinding the masala paste.
Increase the number of dry red chillies or add a slit green chilli to the tempering for extra heat.
Black chickpeas are a fantastic source of protein, which is essential for muscle repair, cell regeneration, and overall body function.
The high fiber content from chickpeas aids in digestion, promotes a feeling of fullness, helps regulate blood sugar levels, and supports a healthy gut microbiome.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and used for energy, contributing to heart health when consumed in moderation.
Spices like turmeric, cumin, and coriander are rich in antioxidants and have anti-inflammatory and antimicrobial properties that can help strengthen the immune system.
Chana Gashi is a traditional curry from the Mangalorean (Udupi) region of Karnataka, India. It's characterized by a coconut-based gravy made with freshly roasted and ground spices, typically featuring black chickpeas (kala chana).
Yes, you can use canned chickpeas to save time. Drain and rinse two 15-ounce cans of chickpeas. Skip the pressure cooking step and add them directly to the pot with 1.5-2 cups of water or vegetable broth before adding the masala paste.
Yes, Chana Gashi is a very healthy dish. Black chickpeas are an excellent source of plant-based protein, dietary fiber, and iron. The use of coconut provides healthy fats, and the spices like turmeric have anti-inflammatory properties.
One serving (approximately 1 cup or 260g) of Chana Gashi contains around 300-350 calories. The exact number can vary based on the amount of coconut and oil used.
Store leftover Chana Gashi in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.
Chana Gashi is traditionally served with steamed rice (especially Mangalorean red rice), neer dosa, or set dosa. It also pairs well with chapatis or phulkas.
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