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A classic Goan vegetarian curry made with tender chickpeas simmered in a fragrant, roasted coconut gravy. The blend of sweet jaggery, tangy tamarind, and warm spices makes this a truly unique and comforting dish.
For 4 servings
Prepare the Chickpeas
Roast the Masala Ingredients
Grind the Coconut Masala
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A classic Goan vegetarian curry made with tender chickpeas simmered in a fragrant, roasted coconut gravy. The blend of sweet jaggery, tangy tamarind, and warm spices makes this a truly unique and comforting dish.
This goan recipe takes 60 minutes to prepare and yields 4 servings. At 308.21 calories per serving with 6.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Curry Base (Tadka)
Simmer the Curry
Garnish and Serve
You can add 1 medium potato (cubed) or a handful of drumstick pieces along with the chickpeas while pressure cooking for a more wholesome curry.
Substitute Kabuli Chana with Kala Chana (black chickpeas) for a nuttier flavor and firmer texture. The soaking and cooking time may need to be adjusted.
Increase the number of dried red chilies or add 1-2 fresh green chilies along with the onions for extra heat.
For an even richer gravy, you can add 1 teaspoon of poppy seeds (khus khus) while roasting the spices.
Chickpeas are an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
The high fiber content from chickpeas aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Coconut is a source of medium-chain triglycerides (MCTs), a type of healthy fat that can provide quick energy. The use of coconut oil also contributes to these benefits.
This dish is a good source of minerals like manganese, folate, and iron from chickpeas, which are vital for energy production, red blood cell formation, and bone health.
One serving of Chanyacho Ros (approximately 1 cup or 320g) contains around 380-420 calories, primarily from chickpeas, coconut, and oil.
Yes, it is a nutritious dish. Chickpeas provide excellent plant-based protein and fiber, while coconut offers healthy fats. The use of whole spices also adds various health benefits. It's a well-balanced, wholesome meal.
Absolutely. To save time, you can use one 15-ounce (425g) can of chickpeas. Drain and rinse them thoroughly before adding them to the curry in Step 5. You won't have cooking liquid, so you may need to add a bit more water to the gravy.
Traditionally, it is served with steamed Goan parboiled rice (Ukda Xit) or local Goan bread called Pao. It also pairs well with plain basmati rice, jeera rice, or chapatis.
This usually happens if the ground masala paste is not sautéed long enough. Make sure to cook the paste for at least 4-5 minutes until you see oil separating from the sides before adding the chickpeas. This step is crucial to cook out the raw flavor of the coconut and spices.
The roasted coconut base is the heart of this Goan 'Ros' (curry). Omitting it would fundamentally change the dish and it would no longer be authentic Chanyacho Ros. The coconut provides the signature creaminess, flavor, and body.