Goan Chana Ros
A creamy and tangy chickpea curry from Goa, made with a freshly ground coconut and spice paste. This comforting dish, known as Chana Ros, is perfect with steamed rice or Goan pav.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Cook the Chickpeas
- b.Drain the soaked kala chana. In a pressure cooker, combine the chickpeas, 3 cups of fresh water, and 0.5 tsp of salt.
- c.Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 15-20 minutes, until the chickpeas are tender but still hold their shape.
- d.Turn off the heat and allow the pressure to release naturally. Do not discard the cooking water; set it aside with the chickpeas.
- 2
Step 2
- a.Roast the Masala Ingredients
- b.While the chickpeas cook, heat a pan over low-medium heat. Add the coriander seeds, cumin seeds, dried red chilies, black peppercorns, cloves, and cinnamon stick.
- c.Dry roast for 2-3 minutes, stirring constantly, until the spices release a rich aroma.
- d.Add the fresh grated coconut to the pan. Continue to roast for another 4-5 minutes, stirring frequently, until the coconut is light golden brown and fragrant. Be careful not to burn it.
- e.Remove from heat and let the mixture cool completely.
- 3
Step 3
- a.Grind the Coconut Masala Paste
- b.Transfer the cooled roasted ingredients to a high-speed blender or grinder jar.
- c.Add the turmeric powder and about 1/2 cup of water.
- d.Grind to a very smooth, thick paste. You may need to add a little more water, a tablespoon at a time, to achieve a silky consistency.
- 4
Step 4
- a.Prepare the Curry Base
- b.Heat the vegetable oil in a heavy-bottomed pot or kadai over medium heat.
- c.Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft and translucent.
- d.Add the ginger-garlic paste and cook for 1 minute until its raw aroma disappears.
- e.Stir in the chopped tomatoes and cook for 5-6 minutes, until they break down and become mushy.
- f.Add the ground coconut masala paste. Sauté for 7-8 minutes, stirring often, until the paste is well-cooked and you see oil beginning to separate from the sides.
- 5
Step 5
- a.Combine and Simmer the Curry
- b.Pour in the cooked chickpeas along with their reserved cooking water. Mix everything thoroughly.
- c.Add the tamarind paste, jaggery, and the remaining 1 tsp of salt. Stir well to combine.
- d.If the gravy seems too thick, add up to 1 cup of hot water to reach your desired consistency.
- e.Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes to allow the flavors to meld together.
- f.Taste and adjust the salt, tamarind, or jaggery if needed. Garnish with freshly chopped coriander leaves.
- g.Serve hot with steamed rice, Goan pav (local bread), or rotis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, always use freshly grated coconut. Desiccated coconut can be used in a pinch but will alter the texture and taste.
- 2Roasting the spices and coconut properly is the most crucial step. Do it on low heat to prevent burning and to bring out the maximum aroma.
- 3To save time, you can use canned chickpeas. Drain and rinse them well, and use about 2.5 to 3 cups of cooked chickpeas. You will need to add water or vegetable broth for the gravy.
- 4The curry thickens as it cools. Adjust the consistency with a little hot water when reheating.
- 5This curry tastes even better the next day as the flavors deepen overnight. It's an excellent dish for meal prepping.
Adapt it for your goals.
Protein Swap
You can make this same 'ros' or gravy with other legumes like black-eyed peas (chawli) or even with boiled potatoes and green peas.
Add VegetablesAdd Vegetables
Incorporate diced potatoes or carrots along with the onions to make the curry more hearty and nutritious. Adjust cooking time accordingly.
Creamier VersionCreamier Version
For an extra rich and creamy texture, stir in 1/4 cup of thick coconut milk during the last 2-3 minutes of simmering. Do not boil after adding it.
Different Sour AgentDifferent Sour Agent
If you don't have tamarind, you can use kokum petals (about 4-5), a classic Goan souring agent. Soak them in warm water and add the water to the curry.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpeas are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function. This makes the dish very satisfying and filling.
High in Dietary Fiber
The combination of chickpeas and coconut provides a significant amount of dietary fiber. Fiber aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Source of Healthy Fats
Fresh coconut is a source of medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
Anti-inflammatory Properties
The curry is flavored with spices like turmeric, ginger, and cloves, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Frequently asked questions
One serving of Goan Chana Ros (approximately 1 cup or 375g) contains around 350-400 calories. The exact count can vary based on the amount of oil and coconut used.