Goan Chane Ros
A warm, comforting curry from Goa made with brown chickpeas simmered in a fragrant, roasted coconut and spice gravy. This traditional dish has a unique sweet and spicy flavor profile, perfect with Goan pao or steamed rice.
For 4 servings
9 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Chickpeas: Wash the brown chickpeas thoroughly and soak them in plenty of water overnight, or for at least 8 hours.
- 2
Cook the Chickpeas: Drain the soaked chickpeas
- a.Transfer them to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt. Pressure cook for 5-6 whistles on medium heat, or until they are tender (about 20-25 minutes). Do not discard the cooking water; set it aside with the chickpeas.
- 3
Roast the Masala Ingredients: Heat a heavy-bottomed pan over medium-low heat
- a.First, dry roast the coriander seeds, cumin seeds, and dried red chilies for 1-2 minutes until fragrant. Remove them from the pan. In the same pan, add the grated coconut and roast, stirring continuously, for 4-5 minutes until it turns a uniform golden brown. Be careful not to burn it.
- 4
Grind the Masala Paste: Let the roasted ingredients cool down completely
- a.Transfer them to a grinder jar along with the turmeric powder and tamarind paste. Add about 1/4 to 1/2 cup of water and grind to a very smooth, thick paste.
- 5
Step 5
- a.Prepare the Curry Base: Heat 2 tbsp of coconut oil in a deep pan or kadai over medium heat. Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft and golden brown.
- 6
Cook the Curry: Add the ground masala paste to the sautéed onions
- a.Cook for 5-7 minutes, stirring frequently, until the paste darkens slightly and oil begins to separate from the sides. Add the cooked chickpeas along with all their reserved cooking water. Stir in the grated jaggery, Goan garam masala, and the remaining 0.75 tsp of salt. Mix well.
- 7
Simmer and Thicken: Bring the curry to a boil
- a.Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, allowing the flavors to meld together. The gravy will thicken as it simmers.
- 8
Step 8
- a.Prepare the Tempering (Tadka): While the curry simmers, heat the remaining 1 tbsp of coconut oil in a small tadka pan. Add the mustard seeds and let them splutter. Then add the curry leaves and asafoetida, and sauté for 30 seconds.
- 9
Step 9
- a.Finish and Serve: Pour the hot tempering over the simmering curry and stir gently. Garnish with freshly chopped cilantro. Serve hot with Goan pao, poi, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking chickpeas overnight is crucial for a tender texture and faster cooking time.
- 2The key to the authentic nutty flavor is roasting the coconut to a perfect golden brown. Stir constantly to prevent burning.
- 3Always use the water from cooking the chickpeas for the gravy; it's packed with flavor and nutrients.
- 4For a richer flavor, you can add a small piece of cinnamon stick and 2-3 cloves while roasting the dry spices.
- 5If the curry becomes too thick, you can adjust the consistency by adding a little hot water.
- 6Using coconut oil enhances the authentic Goan taste of the dish.
Adapt it for your goals.
Ingredient Swap
You can make this same curry using white chickpeas (kabuli chana) or even black-eyed peas (chawli).
Add VegetablesAdd Vegetables
Add cubed potatoes or sweet potatoes along with the chickpeas in the pressure cooker for a more wholesome curry.
Creamier VersionCreamier Version
For a creamier texture, you can add 1/4 cup of thick coconut milk towards the end of the cooking process. Do not boil after adding it.
Quick VersionQuick Version
If you're short on time, use two 15-ounce cans of cooked chickpeas. Drain and rinse them before adding to the curry base, and use 2 cups of water or vegetable broth for the gravy.
Why this is on our healthy list.
Rich in Plant-Based Protein
Brown chickpeas are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The high fiber content from chickpeas and coconut aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy for the body and brain.
Anti-inflammatory Properties
Spices used in the curry, particularly turmeric (containing curcumin), are known for their potent anti-inflammatory and antioxidant properties, which can help combat oxidative stress.
Frequently asked questions
One serving of Goan Chane Ros (approximately 1 cup or 320g) contains around 370-400 calories, depending on the amount of coconut and oil used.