Chana Ghashi

Cuisines

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Recipe

Ingredients

1 cup	black chickpeas (kala chana)
1 cup	grated coconut
3	dried red chilies
1 teaspoon	tamarind paste
1 teaspoon	mustard seeds
1 teaspoon	coriander seeds
1 pinch	asafoetida
1 tablespoon	coconut oil
1 sprig	curry leaves
—	salt to taste

Instructions

1. 1 Wash and soak the black chickpeas overnight or for at least 8 hours.
2. 2 Pressure cook the soaked chickpeas with enough water and a little salt until they are soft, about 3-4 whistles.
3. 3 In a pan, dry roast the red chilies and coriander seeds until aromatic.
4. 4 Grind the roasted chilies and coriander seeds with grated coconut and tamarind paste into a smooth paste using a little water.
5. 5 In a pot, combine the cooked chickpeas and the ground coconut paste. Add water to adjust the consistency.
6. 6 Bring the mixture to a boil and let it simmer for about 10 minutes.
7. 7 In a small pan, heat coconut oil. Add mustard seeds and let them splutter.
8. 8 Add asafoetida and curry leaves to the oil and sauté briefly.
9. 9 Pour the tempering over the simmering chickpea curry and mix well.
10. 10 Adjust salt to taste and serve hot with rice or chapati.