Chana Ghashi
A classic Konkani curry from Mangalore featuring black chickpeas and ivy gourd in a fragrant, tangy coconut masala. This hearty dish is perfect with steamed rice for a comforting meal.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Soak and Cook Chickpeas
- b.Rinse the kala chana thoroughly and soak in ample water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the chickpeas to a pressure cooker.
- d.Add 3 cups of fresh water and 0.5 tsp of salt. Pressure cook on medium heat for 5-6 whistles, or until the chickpeas are soft but still hold their shape (about 20-25 minutes).
- e.Once the pressure releases naturally, open the cooker. Do not discard the cooking water; set it aside with the chickpeas.
- 2
Step 2
- a.Prepare the Coconut Masala Paste
- b.In a small, dry pan over low heat, roast the dried red chillies and coriander seeds for 1-2 minutes until they release a pleasant aroma. Be careful not to burn them.
- c.Transfer the roasted spices to a blender or grinder jar. Add the grated coconut, tamarind paste, and about 1/2 cup of water.
- d.Grind to a very smooth, fine paste. Add a little more water if necessary to achieve a smooth consistency. Set aside.
- 3
Step 3
- a.Sauté Vegetables and Masala
- b.Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.
- c.Add the curry leaves and hing. Sauté for 30 seconds until the leaves are crisp and fragrant.
- d.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- e.Add the halved ivy gourd and turmeric powder. Sauté for 5-6 minutes until the ivy gourd is slightly tender-crisp.
- f.Pour in the ground coconut masala paste. Cook for 5-7 minutes, stirring frequently, until the raw smell disappears and you see oil separating from the edges of the masala.
- 4
Step 4
- a.Combine and Simmer the Curry
- b.Add the cooked kala chana along with its cooking water to the pan. Mix everything well.
- c.Stir in the remaining 1 tsp of salt and the grated jaggery (if using).
- d.Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. This allows the ivy gourd to cook completely and the flavors to meld beautifully.
- e.Check the consistency. If the gravy is too thick for your liking, add a splash of hot water. The curry will thicken further as it cools.
- 5
Step 5
- a.Serve
- b.Turn off the heat. Let the curry rest for 5-10 minutes before serving.
- c.Serve Chana Ghashi hot with steamed rice, red boiled rice (matta rice), or neer dosa for an authentic Konkani meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking chickpeas overnight is crucial for a tender texture and easier digestion.
- 2For the most authentic flavor, use fresh or freshly frozen grated coconut, not desiccated coconut.
- 3Roasting the spices on low heat is key to unlocking their deep, aromatic flavors without burning them.
- 4Don't discard the water used to cook the chickpeas; it's full of nutrients and flavor and forms the base of the gravy.
- 5To thicken the gravy naturally, you can lightly mash a few of the cooked chickpeas with the back of a spoon before adding them to the pan.
- 6Adjust the amount of tamarind and jaggery to suit your taste for a perfect balance of tangy and sweet.
Adapt it for your goals.
Vegetable Swap
You can replace ivy gourd with other vegetables like raw banana, potatoes, yam (suran), or breadfruit. Adjust cooking time accordingly.
Legume SwapLegume Swap
This curry can also be made with white chickpeas (kabuli chana) or black-eyed peas (lobia/alsande). The cooking time for the legumes may vary.
No Onion VersionNo Onion Version
For a version without onion, simply skip it. The curry will still be delicious, relying on the coconut masala for its primary flavor.
Creamier GravyCreamier Gravy
For a richer, creamier texture, you can add a tablespoon of roasted urad dal or a few cashews while grinding the coconut masala.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Black chickpeas are packed with protein, which is essential for muscle repair, growth, and overall body function, making this a great dish for vegetarians and vegans.
High in Dietary Fiber
The combination of chickpeas and vegetables provides a high amount of dietary fiber, which aids digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Rich in Healthy Fats
Coconut is a key ingredient that provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy for the body.
Anti-Inflammatory Properties
Spices like turmeric (containing curcumin) and coriander used in the masala have well-known anti-inflammatory and antioxidant properties that support overall health.
Frequently asked questions
Yes, Chana Ghashi is a very healthy dish. It's rich in plant-based protein and dietary fiber from the black chickpeas, which aids in digestion and promotes satiety. The use of coconut provides healthy fats, and the spices like turmeric have anti-inflammatory properties.