Description
A nutritious, deep-flavored bean curry simmering chickpeas (Chana) with Mangalorean traditional roasted coconut paste and tamarind acidity.
Restaurants serving Chana Gassi
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chickpeas
- Coconut fine
- Tamarind
- Onion
- Red chili
- Coriander
- Cumin
- Black pepper
- Fenugreek
- Mustard seeds
- Curry leaves
- Turmeric
- Salt
- Oil
Instructions
- Soak chickpeas overnight and boil in a pressure cooker until soft.
- Fragrantly roast and grind coconut fine, red chili, coriander, cumin, black pepper, and fenugreek into a paste.
- Heat oil, fry mustard seeds and curry leaves; add spice paste, boiled beans, and tamarind juice; simmer until thickened to finish.
Learn more Spice, substitutes, tips
Key spices
Savory roasted coconut and cumin aroma
Substitutes at Japanese supermarkets
Soybeans (sub for chickpeas; delicious using the same method)
Pairing
Parotta、Indica rice
Trivia
[Hardcore] Among the 'Gassi' series, Chana (chickpea) is the most frequent daily meal made at home. The roasted coconut savoriness dramatically highlights the bean's original sweetness—one of South India's finest bean dishes.
Eating tips & etiquette
[Unique Eating] Tear crispy bread (Parotta), mashing the fluffy beans into the sauce with your fingers while chewing the complex flavors!
Allergen
Soy