Goan Chana Ros (White Peas Curry) Recipe
Description
Goan Chana Ros is a flavorful vegetarian dish from the heart of Goan cuisine, traditionally prepared with dried white peas, also known as safed vatana. Unlike other Goan curry dishes that often feature roasted coconut, this recipe incorporates freshly grated coconut, adding a unique depth of flavor. The combination of roasted spices, freshly grated coconut, and tangy tamarind creates a beautifully aromatic curry that’s both rich and tangy. Typically served with steamed rice and Kelyachyo Fodi (Goan-style fried banana), this dish can also be paired with rotis or bread for a satisfying meal. Whether enjoyed as a main dish or a side, Goan Chana Ros is a delightful addition to your vegetarian recipe repertoire.
Cuisine: Goan
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried Green Peas (Vatana) | 1/2 cup (soaked overnight) |
| Onion | 1/2, chopped |
| Fresh Coconut (grated) | 3 tbsp |
| Dry Red Chillies | 4 |
| Coriander Seeds (Dhania) | 1-1/2 tsp |
| Cloves (Laung) | 3 |
| Tamarind | 1-inch piece |
| Turmeric Powder (Haldi) | 1/2 tsp |
| Salt | To taste |
Preparation Time: 8 hours (soaking) + 10 mins (prep)
Cooking Time: 30 mins
Total Time: 8 hours 40 mins
Instructions
-
Soak the Peas
Begin by soaking the dried white peas (vatana) in water for at least 8 hours or overnight. This step is crucial for ensuring the peas cook to a soft, tender texture. -
-
Cook the Peas
After soaking, drain the peas and add them to a pressure cooker with chopped onions and 1 cup of water. Pressure cook for 4-5 whistles or until the peas are thoroughly cooked and tender. Allow the pressure to release naturally before opening the cooker. -
Prepare the Spice Mix
While the peas are cooking, dry roast the coriander seeds, dry red chilies, and cloves in a pan over low heat. Stir continuously until the coriander seeds release a lovely aroma, indicating that they are toasted. Once done, remove from heat and let the spices cool. -
Grind the Paste
In a mixer, add the freshly grated coconut, tamarind, and the roasted spices. Add 1/2 to 3/4 cup of water and grind everything into a smooth, aromatic paste. This will form the rich base of your curry. -
Cook the Curry
In a separate Kadai (or deep frying pan), heat the freshly ground coconut and spice paste on low heat for about 5 minutes, stirring occasionally. Once the paste has heated through and released its aromas, add the boiled white peas and onions to the Kadai. Mix well to combine the peas with the spice paste. -
Adjust the Gravy
If the curry is too thick, add some of the reserved water from the pressure cooker to achieve the desired consistency. Stir everything together, and season with salt to taste. -
Simmer
Allow the curry to simmer for 10 minutes, letting the flavors meld together and the gravy thicken slightly. Once done, remove from heat. -
Serve
Serve the Goan Chana Ros hot with steamed rice and a side of Kelyachyo Fodi (Goan-style fried banana) for a complete Goan meal. Alternatively, enjoy with rotis or crusty bread for a simple, satisfying vegetarian meal.
Nutritional Information (Approximate)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 6 g |
| Carbohydrates | 30 g |
| Fiber | 8 g |
| Fat | 2 g |
| Saturated Fat | 1 g |
| Sodium | 150 mg |
| Potassium | 400 mg |
| Vitamin C | 10% DV |
| Iron | 10% DV |
Tips for Best Results
- Soaking the Peas: Make sure the peas are soaked for at least 8 hours or overnight. This helps in softening the peas and reduces the cooking time.
- Fresh Coconut: Fresh coconut is key to giving the curry its signature Goan taste. If you cannot find fresh coconut, you can use frozen grated coconut.
- Adjusting Consistency: If the curry becomes too thick, don’t hesitate to add a little more water from the pressure cooker to reach your desired consistency.
- Spice Adjustments: For a spicier curry, you can add extra dry red chilies to the spice mix. If you prefer a milder version, reduce the number of chilies.
Variations
- With Vegetables: You can add other vegetables like potatoes or carrots to the curry for added texture and flavor.
- Tamarind Substitute: If you do not have tamarind, you can use a small amount of lemon juice or vinegar as a substitute to achieve the desired tanginess.
- With Coconut Milk: For a richer, creamier curry, consider adding a small amount of coconut milk at the end of the cooking process.
Conclusion
Goan Chana Ros is a simple yet flavorful dish that highlights the unique spices of Goan cuisine. Its tangy, coconut-infused gravy pairs perfectly with steamed rice, making it an excellent option for a satisfying lunch or dinner. Whether you’re new to Goan food or a seasoned fan, this recipe will surely become a staple in your vegetarian recipe collection. Enjoy this delicious curry with the whole family and experience the authentic flavors of Goa!
