Goan Chana Ros – A Flavorful Goan Vegetarian Delight
Goan cuisine is known for its vibrant and aromatic flavors, and Goan Chana Ros is a perfect example of how the tropical influences and local spices blend harmoniously. This vegetarian dish, made with dried white peas, is a staple in Goan homes, especially during lunch. The rich flavor profile is elevated by the use of fresh coconut, dry roasted spices, and tamarind, which give it a distinctive tangy and spicy edge. Perfect for pairing with steamed rice or fried prawns, this dish is sure to satisfy your taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dried white peas (soaked) | 1/2 cup (soaked overnight) |
| Onion | 1/2, finely chopped |
| Fresh coconut | 3 tablespoons, grated |
| Dried red chilies | 4, whole |
| Coriander seeds | 1 1/2 teaspoons |
| Cloves | 3 |
| Tamarind | 1-inch piece |
| Turmeric powder | 1/2 teaspoon |
| Salt | To taste |
Prep Time: 500 minutes (Soaking time for peas)
Cook Time: 30 minutes
Instructions:
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Soak the Peas: Begin by soaking the dried white peas in water for about 8 hours, or preferably overnight. This ensures they cook faster and more evenly.
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Cook the Peas: In a pressure cooker, add the soaked peas and finely chopped onion. Add 1 cup of water and cook for about 4 to 5 whistles or until the peas are tender. Let the pressure release naturally.
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Roast the Spices: In a pan, dry roast the coriander seeds, dried red chilies, and cloves over medium heat for 2-3 minutes. The roasting process will bring out the natural oils of the spices, enhancing the flavor.
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Grind the Paste: Once the spices are roasted, transfer them to a mixer along with the grated fresh coconut and tamarind. Add 1/2 cup of water and blend into a smooth paste.
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Cook the Spice Paste: Heat some oil in a pan, and add the ground spice paste. Allow it to cook on low heat for about 5 minutes, allowing the flavors to meld together.
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Combine with Peas: Add the cooked peas and onions to the pan with the spice paste. If the gravy is too thick, add some of the remaining water from the cooked peas to adjust the consistency.
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Season: Add salt to taste and let the curry simmer on low heat for about 10 more minutes. The flavors will deepen, and the dish will thicken slightly.
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Serve: Once the dish is ready, turn off the heat. Goan Chana Ros is best served hot with steamed rice or fried prawns for a complete Goan meal.
This dish is a true representation of the rustic, flavorful Goan cuisine. The creamy texture from the coconut and the earthy spice combination makes Goan Chana Ros a comforting and delicious meal. Whether you’re looking for a vegetarian option or want to enjoy it as part of a seafood feast, this recipe will transport you straight to the coastal kitchens of Goa.
