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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
Cook the Chickpeas
Prepare the Masala Paste
Simmer the Curry
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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.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 336.02 calories per serving with 10.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finish and Serve
You can add vegetables like potatoes, raw banana, or yam along with the chickpeas. Add them to the pressure cooker and cook together.
This ghashi can also be prepared with other legumes like black-eyed peas (alsande) or kidney beans (rajma).
Increase the number of Byadgi red chillies or add a couple of spicier Guntur chillies to the masala for extra heat.
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them.
Kala chana (black chickpeas) are an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content from chickpeas and coconut promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Coconut and coconut oil contain medium-chain triglycerides (MCTs), a type of saturated fat that is easily metabolized by the body for energy.
Spices like turmeric contain curcumin, a powerful compound with anti-inflammatory and antioxidant properties that help combat oxidative stress.
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.
A single serving of Chane Ghashi (approximately 1 cup or 295g) contains an estimated 350-400 calories. The exact count can vary based on the amount of coconut and oil used.
Absolutely. To use canned chickpeas, drain and rinse one 15-ounce can. Skip the pressure cooking step. Add the rinsed chickpeas to a pot with 1.5 cups of water, bring to a boil, then add the masala and simmer as directed.
Chane Ghashi is traditionally served hot with steamed white or red rice. It also pairs exceptionally well with soft rice crepes like Neer Dosa or steamed rice cakes called Sannas.
You can store leftover Chane Ghashi in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.
Teppal or Tirphal are a type of Sichuan peppercorn native to the Konkan coast. They have a unique, pungent, and citrusy aroma that is characteristic of many GSB Konkani dishes. While not strictly necessary, adding them provides a truly authentic flavor.