Mangalorean Chana Gassi Recipe
Embark on a culinary journey to the coastal kitchens of Karnataka with the delightful Mangalorean Chana Gassi, a richly flavored chickpea curry that showcases the vibrant spices and fresh ingredients characteristic of Mangalorean cuisine. This dish, perfect as a side or main course, is packed with protein and is sure to please both vegetarians and meat lovers alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup, soaked overnight |
| Salt | To taste |
| Dry Red Chillies | 8 |
| Garlic | 4 cloves |
| Coriander (Dhania) Seeds | 4 tablespoons |
| Fresh Coconut, grated | 1 cup |
| Tamarind Paste | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Water | As needed |
| Coconut Oil | 1 tablespoon |
| Mustard Seeds | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Curry Leaves | A handful |
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | ~200 |
| Protein | ~12g |
| Carbohydrates | ~30g |
| Fat | ~8g |
| Fiber | ~10g |
Preparation Time
| Duration | Time |
|---|---|
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Servings | 3 |
Instructions
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Prep the Chickpeas: Start by soaking the Kabuli chana (white chickpeas) overnight. Once soaked, drain the chickpeas and place them in a pressure cooker with sufficient water and salt. Cook for about three whistles or until tender. Once cooked, set aside.
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-
Prepare the Masala: In a kadai (wok), dry roast the coriander seeds over medium heat until fragrant, about 3–5 minutes. Remove from the pan and set aside. In the same pan, dry roast the dry red chillies until they become crisp, which should take about a minute. Allow them to cool.
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Blend the Masala: Once the roasted spices have cooled, combine them in a blender with turmeric powder, grated coconut, garlic, about 1/2 cup of water, and tamarind paste. Blend to a fine paste, adding more water if necessary to achieve a smooth consistency.
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Cook the Curry: In the same kadai, heat a tablespoon of coconut oil. Add the prepared masala and sauté for about a minute, allowing the flavors to meld. Then, add the cooked chickpeas along with a cup of water. Stir well and simmer until the raw smell of the masala dissipates, adjusting the water to achieve your desired curry consistency. Season with salt to taste.
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Tempering (Tadka): In a separate small pan (tadka pan), heat a bit more coconut oil over medium heat. Once hot, add the mustard seeds, methi seeds, curry leaves, and a pinch of asafoetida. Allow the seeds to splutter and become fragrant.
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Combine and Serve: Pour the tempering over the simmering curry and stir gently to combine. Allow the dish to rest for a few minutes before serving. For the best experience, serve the Mangalorean Chana Gassi alongside Malabari Parotta (Kerala Parotta) or Mangalorean Neer Dosa (Savory Rice & Coconut Crepe) for a delightful lunch.
Enjoy the rich, earthy flavors of this traditional Mangalorean dish that beautifully celebrates the essence of coastal Indian cooking!
