Savory Goan Chana Ros: A Coconut-Spiced Delight
Goan Chana Ros Recipe
Indulge in the vibrant flavors of Goa with this delightful Goan Chana Ros, a vegetarian dish that combines white peas with a rich, aromatic coconut and spice blend. Perfect for lunch, this recipe serves three and pairs beautifully with rice or fried prawns.
Ingredients
| Ingredient | Quantity |
|---|---|
| White peas (dry) | 1/2 cup (soaked overnight) |
| Onion | 1/2 (chopped) |
| Coconut | 3 tablespoons (grated) |
| Dry red chillies | 4 |
| Coriander seeds | 1 1/2 teaspoons |
| Cloves (long) | 3 |
| Tamarind | 1 inch |
| Turmeric powder | 1/2 teaspoon |
| Salt | To taste |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approx. 250 |
| Protein | 8g |
| Carbohydrates | 40g |
| Fiber | 10g |
| Fat | 8g |
Instructions
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Preparation: Begin by soaking the dried white peas in water for about 8 hours to ensure they soften adequately.
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Cooking the Peas: In a pressure cooker, combine the soaked peas and chopped onion with 1 cup of water. Cook until you hear 4 to 5 whistles. Allow the pressure to release naturally.
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Toasting Spices: In a pan, add the coriander seeds, dry red chillies, and cloves. Toast them on medium heat for about 2 to 3 minutes until fragrant.
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Making the Paste: Transfer the toasted spices to a mixer grinder. Add the grated coconut and tamarind along with 1/2 cup of water. Blend to form a smooth paste.
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Combining Ingredients: In the same pan, heat the ground spice mixture on low flame for about 5 minutes. Then, add the cooked peas and onion mixture. If the gravy is too thick, add some reserved water from the cooked peas.
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Final Cooking: Season with salt, mix well, and let it simmer for another 10 minutes, allowing all flavors to meld together.
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Serving: Once done, turn off the heat and serve your Goan Chana Ros hot. It pairs excellently with rice and fried prawns, making for a satisfying meal.
