Chanyacho Ros
A homestyle Goan black chickpea curry with a thin, spiced coconut gravy. Earthy chana, roasted spices, and fresh coconut give it deep flavor, making it a comforting side for poee, rice, or neer dosa.
For 4 servings
- pressure cook · ~30 min
Pressure cook the black chickpeas.
1.Drain the soaked black chickpeas and add them to a pressure cooker.2.Pour in 3 cups water and add 0.25 tsp salt.3.Cook until the chickpeas are tender, about 20-25 minutes after the first whistle.4.Let the pressure drop naturally and reserve the cooking liquid.TIPWell-soaked chickpeas cook more evenly and give a smoother, fuller gravy. - roast · ~7 min
Roast the coconut and spices.
1.Heat a pan over medium heat without oil.2.Add grated coconut, sliced onion, dry red chili, coriander seeds, cumin seeds, black peppercorns, and turmeric powder.3.Roast, stirring often, until the coconut turns light golden and the mixture smells nutty.4.Take it off the heat and cool slightly.TIPKeep the heat medium so the coconut browns slowly without turning bitter. - mix · ~3 min
Grind the masala.
Transfer the roasted mixture to a grinder. Add tamarind paste and 1 cup water, then grind to a smooth masala paste.
- temper · ~1 min
Make the tempering.
1.Heat oil in a pot over medium heat.2.Add mustard seeds and let them splutter.3.Add curry leaves and cook for a few seconds until fragrant. - simmer · ~15 min
Cook the ros.
1.Add the ground masala to the pot and stir for 1 minute.2.Add the cooked black chickpeas along with 1.5 to 2 cups reserved cooking liquid.3.Add the remaining 0.25 tsp salt and mix well.4.Bring to a gentle simmer and cook until the gravy is lightly thickened and the flavors come together.TIPChanyacho Ros should stay pourable, so add a splash of water if it gets too thick. - serve
Serve hot.
Serve Chanyacho Ros hot with poee, pav, rice, or dosa.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the black chickpeas overnight or they may stay patchy-firm even after pressure cooking.
- 2Reserve all the chickpea cooking liquid; it carries starch and flavor that give the ros body without making it heavy.
- 3Roast the coconut just to light golden, not dark brown, so the gravy stays nutty and not bitter.
- 4Cool the roasted mixture slightly before grinding for a smoother masala and less strain on the mixer jar.
- 5Keep the final gravy thin and pourable; Chanyacho Ros is meant to be lighter than a thick chana curry.
- 6Simmer the ground masala gently after adding the chickpeas so the coconut does not split or catch at the bottom.
- 7This curry tastes even better after a short rest, so make it 1-2 hours ahead if serving with poee or rice.
Adapt it for your goals.
Spicier
Add 1-2 extra dried red chilies or a few more peppercorns if you want a sharper, more warming ros.
no onionNo-onion
Skip the onion and roast a little extra coconut instead for a simpler version suited to onion-free meals.
thicker gravyThicker-gravy
Use less reserved cooking liquid for a fuller curry-style consistency if serving mainly with rice rather than bread.
fresh tamarindFresh-tamarind
Replace tamarind paste with soaked fresh tamarind pulp for a brighter, more traditional tang.
Why this is on our healthy list.
Fiber-Rich Legume Base
Black chickpeas bring plant fiber and slow-digesting carbohydrates, making this curry hearty and satisfying.
Plant-Based Protein
The chickpeas add vegetarian protein, which makes the dish more filling when paired with rice, poee, or dosa.
Spice-Driven Flavor
Coriander, cumin, pepper, curry leaves, and chili build strong flavor naturally, so the dish tastes robust without relying on heavy fats.
Coconut Adds Satiety
Fresh coconut gives richness and body to the thin gravy, helping the curry feel comforting in a small serving.
Frequently asked questions
You can, but the taste and texture will be different. If using canned chickpeas, simmer them longer in the masala and use water since you will not have the reserved cooking liquid.
