Chana Ghashi

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.

5. 5
   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.
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 fry for a few seconds until fragrant.
7. 7
   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.

8. 8
   serve

   Serve hot.

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