Chana Gashi
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
5 steps. 40 minutes total.
- 1
Step 1
- a.Cook the Chickpeas
- b.Place the soaked and drained black chickpeas in a pressure cooker.
- c.Add 3 cups of fresh water and 0.5 tsp of salt.
- d.Secure the lid and pressure cook on medium heat for 6-7 whistles, or for about 20-25 minutes, until the chickpeas are completely soft but still hold their shape.
- e.Let the pressure release naturally. Do not discard the cooking water.
- 2
Step 2
- a.Roast the Spices
- b.While the chickpeas cook, heat a small pan over low-medium heat.
- c.Dry roast the dry red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until they release a rich aroma. Stir continuously to prevent burning.
- d.Remove the spices from the pan and let them cool completely.
- 3
Step 3
- a.Grind the Masala Paste
- b.In a blender or grinder jar, combine the cooled roasted spices, grated coconut, turmeric powder, and tamarind paste.
- c.Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water, a tablespoon at a time, if needed to achieve a smooth consistency.
- 4
Step 4
- a.Simmer the Curry
- b.Place a heavy-bottomed pot or kadai over medium heat.
- c.Add the cooked chickpeas along with their cooking water to the pot.
- d.Stir in the ground coconut masala paste, the remaining 1 tsp of salt, and the optional jaggery.
- e.Mix everything thoroughly and bring the curry to a gentle boil.
- f.Reduce the heat to low and let it simmer for 10-12 minutes, allowing the flavors to meld and the raw taste of the masala to cook off. The gravy will thicken during this time.
- 5
Step 5
- a.Prepare the Tempering and Serve
- b.In a small tempering pan (tadka pan), heat the coconut oil over medium-high heat.
- c.Once the oil is hot, add the mustard seeds. When they begin to splutter, add the curry leaves and asafoetida. Sauté for 30 seconds until the leaves are crisp.
- d.Immediately pour this hot tempering over the simmering curry.
- e.Stir well, cook for one more minute, then turn off the heat.
- f.Let the Chana Gashi rest for 10 minutes before serving hot with steamed rice or neer dosa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking chickpeas overnight is crucial for even cooking and a tender texture.
- 2Use the chickpea cooking water for the gravy; it's full of flavor and nutrients.
- 3Roasting spices on low heat is key to unlocking their deep, aromatic flavors without burning them.
- 4For the most authentic taste, use fresh coconut and cold-pressed coconut oil.
- 5Adjust tamarind and jaggery to suit your taste for the perfect balance of tangy and sweet.
- 6The curry thickens as it cools. Add a splash of hot water to adjust the consistency if needed before serving.
Adapt it for your goals.
Add Vegetables
Incorporate diced potatoes, raw banana (plantain), or ivy gourd (tendli) along with the chickpeas in the pressure cooker for a more substantial curry.
Use Different LegumesUse Different Legumes
This recipe works well with white chickpeas (kabuli chana) or even black-eyed peas (lobia). Adjust cooking time accordingly.
Creamier VersionCreamier Version
For a richer, creamier gravy, add 1-2 soaked cashews or a teaspoon of poppy seeds while grinding the masala paste.
Spicier KickSpicier Kick
Increase the number of dry red chillies or add a slit green chilli to the tempering for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are a fantastic source of protein, which is essential for muscle repair, cell regeneration, and overall body function.
High in Dietary Fiber
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.
Source of Healthy Fats
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.
Boosts Immunity
Spices like turmeric, cumin, and coriander are rich in antioxidants and have anti-inflammatory and antimicrobial properties that can help strengthen the immune system.
Frequently asked questions
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).