Goan Chana Masala

1. 1
   pressure cook · ~30 min

   Pressure cook the chickpeas.

   1.Drain the soaked chickpeas and add them to a pressure cooker with 3 cups water and 0.25 tsp salt.

   2.Pressure cook until the chickpeas are soft and hold their shape.

   3.Let the pressure release naturally, then reserve the chickpeas and cooking liquid.

   TIPOld chickpeas can take longer, so cook until fully tender before making the curry.
2. 2
   roast · ~5 min

   Roast the coconut and whole spices.

   1.Heat a small pan over low heat.

   2.Add the fresh coconut, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, and dried red chili.

   3.Roast until the coconut turns lightly golden and the spices smell fragrant.

   TIPKeep the heat low so the coconut browns evenly and does not taste bitter.
3. 3
   mix · ~3 min

   Grind the masala paste.

   Cool the roasted mixture slightly, then grind it with tamarind paste and a little water to a smooth paste.

4. 4
   saute · ~12 min

   Cook the onion base.

   1.Heat oil in a pan over medium heat.

   2.Add the onion and cook until soft and light golden.

   3.Add ginger, garlic, and green chili, then cook until the raw smell fades.

   4.Add the tomato and cook until soft and pulpy.
5. 5
   saute · ~5 min

   Add the ground masala.

   Stir in the ground coconut masala and turmeric powder. Cook for a few minutes, stirring often, until the mixture thickens and smells rich.

6. 6
   simmer · ~15 min

   Simmer the chana masala.

   1.Add the cooked chickpeas to the pan.

   2.Pour in about 1 cup reserved cooking liquid or water to make a medium gravy.

   3.Add the remaining 0.25 tsp salt and the jaggery.

   4.Simmer gently until the curry thickens and the flavors come together.

   TIPMash a spoonful of chickpeas into the gravy if you want a slightly thicker texture.
7. 7
   garnish

   Garnish with cilantro.

8. 8
   serve

   Serve hot with rice, poori, or pav.

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