Goan Chane Ros
A soulful Goan curry made with dried white peas simmered in a deeply aromatic coconut-onion-spice paste. Unlike North Indian chole, this one skips the heavy tomato gravy and leans on fresh coconut, roasted spices and a gentle tang from tamarind. It's rich, mildly spiced and pairs perfectly with steamed rice or pav, making it a beloved Sunday lunch staple in Goan homes.
For 4 servings
- 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.
- 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. - 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.
- 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. - 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. - 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. - 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. - 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. - 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the white peas overnight for at least 8 hours to ensure even cooking and a creamy texture.
- 2Deeply brown the onions until golden — this builds the curry's natural sweetness and body.
- 3Cook the coconut-spice masala until oil separates at the edges to remove any raw taste.
- 4Use freshly grated coconut for the paste; desiccated coconut will not yield the same fresh, creamy flavour.
- 5Simmer the curry uncovered for 15-18 minutes so the peas absorb the masala fully.
- 6Rest the finished curry for 5 minutes before serving to let the flavours meld together.
- 7Chane Ros tastes even better the next day — make it a day ahead for deeper, more integrated flavours.
Adapt it for your goals.
Vegan
This recipe is already vegan as written — no changes needed. It uses only plant-based ingredients like coconut, tamarind, and spices.
gluten freeGluten-free
Naturally gluten-free. Serve with rice instead of pav to keep the meal entirely gluten-free.
low oilLow-oil
Reduce oil to 1 tablespoon and dry-sauté the onions with a splash of water instead of frying. The coconut paste adds enough richness to compensate.
extra spicyExtra-spicy
Add 2 more dried red chilies and 1 additional green chili (slit) for a fiercer heat that cuts through the creamy coconut base.
Why this is on our healthy list.
Rich in Plant-Based Protein
White peas are a good source of plant protein, making this curry a satisfying and nutritious option for vegetarians and vegans.
High in Dietary Fiber
The combination of white peas and fresh coconut provides a substantial amount of fibre, which supports healthy digestion and prolonged satiety.
Packed with Antioxidants
Spices like coriander seeds, cumin, fennel, cloves, cinnamon, and turmeric are rich in antioxidant compounds that help combat oxidative stress.
Naturally Low in Fat
This curry derives most of its richness from coconut and spices rather than heavy oils or dairy, keeping the total fat content moderate and wholesome.
Frequently asked questions
Yes, dried chickpeas or dried green peas work well, but cooking times will vary. Chickpeas need a longer soak and more whistles in the pressure cooker.
