Goan Chana Ros Recipe (White Peas Curry)
Goan Chana Ros, also known as White Peas Curry, is a classic vegetarian dish in Goan cuisine, known for its earthy and mildly spiced flavors. The recipe is rooted in Goan coastal flavors, enriched with grated coconut, aromatic spices, and tangy tamarind. Traditionally served with hot rice or as part of a Goan meal, this dish is an ideal choice for those who enjoy wholesome, plant-based meals that are easy to prepare and bursting with flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried Green Peas (Vatana), soaked overnight | 1/2 cup |
| Onion, chopped | 1/2 |
| Fresh Coconut, grated | 3 tablespoons |
| Dry Red Chillies | 4 |
| Coriander (Dhania) Seeds | 1-1/2 teaspoons |
| Cloves (Laung) | 3 |
| Tamarind | 1 inch piece |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
Preparation and Cooking Time
| Step | Duration |
|---|---|
| Prep Time | 500 minutes (including soaking time) |
| Cook Time | 30 minutes |
| Total Time | 530 minutes |
Servings
Serves 3
Instructions
-
Soak the Peas: Start by soaking the dried green peas (vatana) in water for at least 8 hours or overnight to soften them for cooking.
-
Cook the Peas: After soaking, drain and rinse the peas. Add the soaked peas and chopped onions into a pressure cooker with 1 cup of water. Pressure cook on medium heat for about 4-5 whistles, or until the peas are soft but still hold their shape. Allow the pressure to release naturally.
-
Prepare the Spice Paste:
- Dry roast the coriander seeds, dry red chilies, and cloves in a small pan on medium heat. Toast until the spices release a fragrant aroma, usually in 2-3 minutes. Remove from heat and let them cool.
- Once cooled, place the roasted spices, grated coconut, and tamarind into a mixer or blender. Add about 1/2 to 3/4 cup of water and blend until a smooth paste forms.
-
Prepare the Gravy:
- In a large kadai (deep pan), transfer the ground spice paste and heat it on low flame. Stir occasionally, cooking for about 5 minutes.
- Add the boiled peas and onions from the pressure cooker to the pan. If the gravy is too thick, you can add some of the cooking liquid from the pressure cooker to reach your desired consistency.
-
Season and Simmer:
- Season the gravy with salt according to taste. Let the curry simmer on low heat for an additional 10 minutes to allow the flavors to meld.
-
Serve: Turn off the heat and serve the Goan Chana Ros hot with steamed rice or enjoy with Kelyachyo Fodi (fried banana slices) for a truly authentic Goan meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 170 kcal |
| Carbohydrates | 28 g |
| Protein | 6 g |
| Fat | 5 g |
| Fiber | 7 g |
| Iron | 1.5 mg |
Enjoy the rich flavors of Goa with this comforting, nutritious White Peas Curry.
