Chana Gashi

1. 1
   prep · ~480 min

   Soak the chickpeas.

   Rinse the chickpeas well and soak them in plenty of water overnight or for at least 8 hours. Drain before cooking.

2. 2
   pressure cook · ~30 min

   Cook the chickpeas until tender.

   1.Add the soaked chickpeas and 3 cups water to a pressure cooker.

   2.Cook on medium heat until the chickpeas are soft and creamy inside, about 20 minutes after the first whistle.

   3.Let the pressure release naturally, then lightly mash a few chickpeas to help thicken the curry.

   TIPWell-cooked chickpeas give Chana Gashi its best texture, so do not stop when they are just barely tender.
3. 3
   roast · ~3 min

   Roast the spices for the masala.

   1.Heat a small pan over low heat.

   2.Dry roast the dried red chili, coriander seeds, and cumin seeds until fragrant and slightly darker.

   3.Take the pan off the heat and let the spices cool for a minute.

   TIPKeep the heat low so the chilies toast evenly without turning bitter.
4. 4
   mix · ~3 min

   Grind the coconut masala.

   Blend the roasted spices with fresh coconut, tamarind, turmeric powder, and a little water into a smooth paste.

5. 5
   simmer · ~10 min

   Simmer the curry.

   1.Add the ground masala to the cooked chickpeas along with salt.

   2.Mix well and add a little more water if the curry looks too thick.

   3.Bring it to a gentle simmer and cook for 8 to 10 minutes, stirring now and then.

   TIPThe curry should be thick enough to coat the chickpeas but still pour easily into a katori.
6. 6
   temper · ~1 min

   Make the tempering.

   1.Heat oil in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and cook for a few seconds until fragrant.
7. 7
   assemble · ~1 min

   Finish the Chana Gashi.

   Pour the tempering over the simmering curry and mix gently. Cook for 1 more minute so the flavors come together.

8. 8
   serve

   Serve hot.

   Serve Chana Gashi hot with steamed rice, neer dosa, or plain dosa.

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