Chanyacho Ros

1. 1

   Step 1

   • a.Prepare the Chickpeas
   • b.Rinse the dried chickpeas and soak them in ample water for at least 8 hours or overnight.
   • c.Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 2 cups of fresh water and 0.5 tsp of salt.
   • d.Pressure cook on medium heat for 4-5 whistles, or until the chickpeas are soft and can be easily mashed between your fingers but still hold their shape.
   • e.Once the pressure releases naturally, set aside the cooked chickpeas along with their cooking liquid. Do not discard the liquid.
2. 2

   Step 2

   • a.Roast the Masala Ingredients
   • b.Heat a heavy-bottomed pan or kadai on low-medium heat. Add the grated coconut and dry roast, stirring continuously for 8-10 minutes until it turns a deep golden brown and releases a nutty aroma. Transfer to a plate to cool.
   • c.In the same pan, dry roast the coriander seeds, cumin seeds, and dried red chilies for 1-2 minutes until they are fragrant. Be careful not to burn them.
   • d.Let all the roasted ingredients cool down completely.
3. 3

   Step 3

   • a.Grind the Coconut Masala
   • b.In a high-speed blender or grinder jar, combine the cooled roasted coconut, roasted spices, turmeric powder, and tamarind paste.
   • c.Add about 0.5 to 1 cup of water, a little at a time, and grind to a very smooth, fine paste. The consistency should be like a thick batter.
4. 4

   Step 4

   • a.Prepare the Curry Base (Tadka)
   • b.Heat the coconut oil in the same kadai or a deep pot over medium heat.
   • c.Once the oil is hot, add the mustard seeds and allow them to splutter completely.
   • d.Add the curry leaves and hing (asafoetida). Sauté for about 20-30 seconds until the leaves are crisp.
   • e.Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft, translucent, and the edges start to turn golden.
5. 5

   Step 5

   • a.Simmer the Curry
   • b.Add the ground coconut masala paste to the pot. Sauté for 4-5 minutes, stirring frequently, until the paste thickens, the raw smell disappears, and you see oil separating from the sides.
   • c.Add the cooked chickpeas along with all their cooking liquid. Stir well to combine.
   • d.Add the grated jaggery and the remaining 1 tsp of salt. Pour in another 0.5 to 1 cup of water to adjust the gravy to your desired consistency.
   • e.Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes. This allows all the flavors to meld together beautifully.
6. 6

   Step 6

   • a.Garnish and Serve
   • b.Taste the curry and adjust the salt, jaggery, or tamarind if needed to achieve the perfect balance of flavors.
   • c.Turn off the heat, garnish with freshly chopped coriander leaves.
   • d.Serve hot with steamed Goan rice (Ukda Xit), pao (local bread), or chapatis.

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