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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
Prepare the Chickpeas: Wash the brown chickpeas thoroughly and soak them in plenty of water overnight, or for at least 8 hours.
Cook the Chickpeas: Drain the soaked chickpeas. 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.
Roast the Masala Ingredients: Heat a heavy-bottomed pan over medium-low heat. 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.
Grind the Masala Paste: Let the roasted ingredients cool down completely. 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.
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.
Cook the Curry: Add the ground masala paste to the sautéed onions. 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.
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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.
This goan recipe takes 60 minutes to prepare and yields 4 servings. At 423.04 calories per serving with 12.06g of protein, it's a moderately challenging recipe perfect for breakfast or lunch or dinner.
Simmer and Thicken: Bring the curry to a boil. 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.
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.
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.
You can make this same curry using white chickpeas (kabuli chana) or even black-eyed peas (chawli).
Add cubed potatoes or sweet potatoes along with the chickpeas in the pressure cooker for a more wholesome curry.
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.
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.
Brown chickpeas are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
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.
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy for the body and brain.
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.
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.
Yes, it is a nutritious dish. It's rich in plant-based protein and fiber from chickpeas, contains healthy fats from coconut, and beneficial compounds from spices like turmeric. It is a well-balanced and wholesome meal.
Absolutely. You can cook the soaked chickpeas in a large pot on the stovetop. It will take longer, about 60-90 minutes, until they are tender. Ensure you add enough water to keep them submerged while cooking.
Traditionally, Goan Chane Ros is served with local breads like pao or poi for breakfast. It also pairs wonderfully with steamed rice, sannas (steamed rice cakes), or chapatis for lunch or dinner.
Yes, for a quicker version, you can use two 15-ounce cans of chickpeas. Drain and rinse them well before adding them to the masala. You will need to add about 2 cups of water or vegetable broth to form the gravy.
Leftover Chane Ros can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.