Chane Ghashi
A classic Mangalorean curry featuring tender chickpeas in a fragrant, tangy coconut masala. This Konkani dish balances sweet, sour, and spicy notes perfectly, making it a comforting meal with rice.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Cook the Chickpeas
- b.Rinse the kala chana and soak them in plenty of water for at least 8 hours or overnight.
- c.Drain the soaking water. Place the chickpeas in a pressure cooker with 3 cups of fresh water and 0.5 tsp of salt.
- d.Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are tender but not mushy.
- e.Allow the pressure to release naturally. Do not discard the cooking liquid.
- 2
Step 2
- a.Prepare the Masala Paste
- b.While the chickpeas cook, heat a small pan over low heat. Dry roast the Byadgi red chillies and coriander seeds for 1-2 minutes until they become fragrant. Remove from heat and let them cool.
- c.In a blender jar, combine the roasted spices, fresh grated coconut, cumin seeds, turmeric powder, and tamarind.
- d.Add approximately 1/2 cup of water and blend to a very smooth, thick paste. Scrape down the sides and add a little more water, one tablespoon at a time, if needed to facilitate grinding.
- 3
Step 3
- a.Simmer the Curry
- b.Transfer the cooked chickpeas along with their cooking water to a large pot or kadai.
- c.Stir in the ground coconut masala paste, grated jaggery, and the remaining 1 tsp of salt. Mix thoroughly to combine.
- d.Bring the curry to a gentle boil over medium heat. Then, reduce the heat to low and let it simmer for 8-10 minutes, stirring occasionally. This allows the flavors to meld and the gravy to thicken.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small tadka pan, heat the coconut oil over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- d.Add the curry leaves and asafoetida. Be careful as they will sizzle. Sauté for another 15-20 seconds until the curry leaves are crisp.
- 5
Step 5
- a.Finish and Serve
- b.Pour the hot tempering over the simmering curry. Stir well to incorporate.
- c.Turn off the heat, cover the pot, and let the Chane Ghashi rest for at least 10 minutes. This helps the flavors to deepen.
- d.Serve hot with steamed rice, neer dosa, or sannas.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic Konkani flavor, add 3-4 Teppal/Tirphal (Sichuan peppercorns) while grinding the masala paste.
- 2Roasting the spices is a critical step; do not skip it as it unlocks their essential oils and deepens the curry's flavor.
- 3The consistency of the curry thickens as it cools. If it becomes too thick, you can adjust it by adding a splash of hot water before serving.
- 4Ensure the coconut masala is ground to a very fine paste for a smooth, creamy gravy.
- 5If you don't have kala chana, regular canned or soaked chickpeas can be used. If using canned, rinse them well and reduce the simmering time.
Adapt it for your goals.
Add Vegetables
You can add vegetables like potatoes, raw banana, or yam along with the chickpeas. Add them to the pressure cooker and cook together.
Different LegumesDifferent Legumes
This ghashi can also be prepared with other legumes like black-eyed peas (alsande) or kidney beans (rajma).
Spicier VersionSpicier Version
Increase the number of Byadgi red chillies or add a couple of spicier Guntur chillies to the masala for extra heat.
No Onion/GarlicNo Onion/Garlic
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them.
Why this is on our healthy list.
Rich in Plant-Based Protein
Kala chana (black chickpeas) are an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The high fiber content from chickpeas and coconut promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Provides Healthy Fats
Coconut and coconut oil contain medium-chain triglycerides (MCTs), a type of saturated fat that is easily metabolized by the body for energy.
Anti-inflammatory Properties
Spices like turmeric contain curcumin, a powerful compound with anti-inflammatory and antioxidant properties that help combat oxidative stress.
Frequently asked questions
Yes, Chane Ghashi is a very healthy dish. It is rich in plant-based protein and dietary fiber from chickpeas, which aids in digestion and provides sustained energy. The use of coconut provides healthy fats, and spices like turmeric offer anti-inflammatory benefits.