Goan Chane Ros

1. 1
   prep

   Soak the white peas.

   Wash the dried white peas thoroughly and soak them in enough water to cover by 2 inches. Let them soak overnight or for at least 8 hours. Drain and set aside.

2. 2
   pressure cook · ~15 min

   Pressure cook the peas.

   1.Add the soaked and drained white peas to a pressure cooker.

   2.Pour in 1.5 cups of water and add 0.5 teaspoon salt.

   3.Close the lid and cook on medium heat until you get 3-4 whistles.

   4.Let the pressure release naturally, then open the lid. Set the cooked peas aside with their cooking liquid.
3. 3
   prep · ~10 min

   Prepare the tamarind extract.

   Soak the tamarind in 3 tablespoons of warm water for 10 minutes. Squeeze the pulp well with your fingers, strain and discard the fibers. Keep the thick tamarind extract aside.

4. 4
   roast · ~3 min

   Roast the whole spices.

   1.Set a small pan over low heat. Add coriander seeds, cumin seeds and fennel seeds.

   2.Dry roast, stirring constantly, until fragrant and the coriander seeds change colour slightly (1-2 minutes).

   3.Add black peppercorns, cloves, cinnamon stick and dried red chilies. Roast for another 30 seconds.

   4.Transfer to a plate immediately so they don't burn from residual heat. Let them cool.
5. 5
   mix · ~3 min

   Grind the coconut-spice paste.

   1.In a mixer jar, combine the roasted whole spices, grated coconut, ginger and garlic.

   2.Add a splash of water (about 2-3 tablespoons) and grind to a smooth, thick paste.

   3.Scrape down the sides once or twice to ensure even grinding. The paste should be fine and fragrant.
6. 6
   saute · ~12 min

   Build the onion base.

   1.Heat 2 tablespoons of oil in a heavy bottom pan over medium heat.

   2.Add the finely chopped onions and a pinch of salt. Sauté, stirring often, until the onions turn deep golden brown (10-12 minutes).

   3.Patience here is key — deeply browned onions give the curry its body and sweetness.

   TIPDon't rush the onions. A deep golden-brown colour, not just translucent, builds the curry's backbone.
7. 7
   saute · ~10 min

   Cook the masala paste.

   1.Add the chopped tomatoes and slit green chilies to the pan with the browned onions.

   2.Cook until the tomatoes soften completely and release their juices (4-5 minutes), mashing them lightly with the spatula.

   3.Stir in the ground coconut-spice paste along with a pinch of turmeric powder.

   4.Sauté the masala, stirring constantly, for 6-8 minutes until it darkens in colour, turns aromatic and begins to leave the sides of the pan.

   5.Splash in a tablespoon of water if the masala starts to catch on the bottom.

   TIPCook the masala until you see oil separating at the edges — that is the signal it's done and the raw taste is gone.
8. 8
   simmer · ~18 min

   Simmer the curry.

   1.Add the cooked white peas along with all their cooking liquid to the pan.

   2.Pour in up to 1 cup of water to reach your desired consistency — the curry should be flowing but not watery.

   3.Stir in the prepared tamarind extract. Bring the curry to a gentle boil, then lower the heat.

   4.Simmer uncovered for 15-18 minutes so the peas soak up all the flavours from the masala and the gravy thickens slightly.
9. 9
   garnish · ~5 min

   Check seasoning, garnish and serve.

   Taste the curry and adjust salt if needed. Turn off the heat and scatter the chopped coriander leaves on top. Rest the curry for 5 minutes to let the flavours settle, then serve hot with steamed rice or pav.

   TIPGoan Chane Ros tastes even better the next day once the peas have absorbed the gravy overnight.

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