Chana Ghashi
A comforting Konkani-style chickpea curry made with coconut, roasted spices, and a little tamarind for gentle tang. It has a rich, home-style gravy that tastes especially good with rice or neer dosa.
For 4 servings
- prep · ~480 min
Soak the chickpeas.
Wash the chickpeas well and soak them in plenty of water overnight or for at least 8 hours. Drain before cooking.
TIPA long soak helps the chickpeas cook evenly and gives a creamier curry. - pressure cook · ~30 min
Pressure cook the chickpeas.
1.Add the soaked chickpeas to a pressure cooker with 3 cups water and 0.25 tsp salt.2.Pressure cook until soft and fully cooked, about 5 to 6 whistles or 20 to 25 minutes.3.Let the pressure drop naturally, then keep the cooked chickpeas and cooking liquid aside. - roast · ~7 min
Roast the coconut and spices.
1.Heat a small pan over medium heat.2.Add grated coconut, coriander seeds, dried red chili, cumin seeds, fenugreek seeds, and turmeric powder.3.Roast, stirring often, until the coconut turns light golden and smells nutty.4.Take it off the heat and let it cool slightly.TIPKeep the heat medium to low so the coconut browns slowly without burning. - mix · ~3 min
Grind the masala.
Blend the roasted coconut mixture with tamarind paste and a little of the remaining water to make a smooth, thick masala paste.
- simmer · ~10 min
Cook the curry.
1.Add the ground masala to a pot with the cooked chickpeas and their cooking liquid.2.Pour in the remaining water to make a medium gravy.3.Add the remaining 0.25 tsp salt and mix well.4.Bring to a gentle simmer and cook for 8 to 10 minutes so the flavors come together. - 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 fry for a few seconds until fragrant. - assemble · ~1 min
Finish the chana ghashi.
Pour the tempering over the simmering curry and mix gently. Cook for 1 minute more, then turn off the heat.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the soaked chickpeas until they mash easily between your fingers; undercooked chana will stay grainy in the curry.
- 2Roast the coconut on medium-low heat and stir constantly so it turns light golden, not dark brown or bitter.
- 3Use some of the chickpea cooking liquid in the gravy for better body and a fuller, more rounded taste.
- 4Grind the roasted coconut masala very smooth; a coarse paste makes the ghashi feel gritty instead of creamy.
- 5Add tamarind carefully and taste after simmering, since the tang becomes sharper as the curry rests.
- 6Let the curry sit 15 to 20 minutes before serving if possible; the coconut-spice paste settles and the flavor deepens.
- 7This curry thickens as it cools, so loosen leftovers with a splash of hot water before reheating.
Adapt it for your goals.
Mild-spice
Use fewer dried red chilies for a gentler, family-friendly ghashi while keeping the coconut and tamarind balance intact.
thicker gravyThicker-gravy
Reduce the added water slightly for a richer, thicker curry that pairs especially well with neer dosa or soft idlis.
no onion no garlicNo-onion-no-garlic
This recipe is already naturally free of onion and garlic, making it suitable for cooks who want a simple satvik-style chickpea curry.
using canned chickpeasUsing-canned-chickpeas
Swap in cooked canned chickpeas for speed; simmer a little longer so they absorb the roasted masala well.
Why this is on our healthy list.
Plant Protein from Chickpeas
Chickpeas make this curry filling and satisfying while contributing plant-based protein and fiber.
Fiber-Rich Comfort Food
The chickpeas in Chana Ghashi can support fullness and steadier digestion compared with lighter broths.
Spice-Based Flavor
Coriander, cumin, fenugreek, curry leaves, and dried red chili build strong flavor without needing heavy cream or butter.
Frequently asked questions
Yes. Frozen grated coconut works very well. If using desiccated coconut, soak it briefly in warm water before roasting and grinding so the paste becomes smoother.
