Mangalorean Chana Gassi Recipe
Mangalorean Chana Gassi Recipe is an authentic dish of Mangalorean cuisine, which is prepared with ground spices and coconut. Kori gassi is the most popular curry which is prepared with Chicken and served with roti. One can prepare gassi with chickpeas, kala chana, soya chunks or even with mushrooms with the same spice paste. This gassi is luscious and drool worthy. Gassi served with any Indian salad and roti/parotta is a perfect lunch. Serve Mangalorean Chana Gassi Recipe with Malabari Parotta Without Egg Recipe (Kerala Parotta) or Magalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) for lunch.
Ingredients
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1 cup Kabuli Chana (White Chickpeas)
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soaked overnight
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Salt
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to taste
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For Masala:
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8 Dry Red Chillies
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4 cloves Garlic
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4 tablespoon Coriander (Dhania) Seeds
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1 cup Fresh coconut
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grated
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1 teaspoon Tamarind Paste
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1/2 teaspoon Turmeric powder (Haldi)
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Salt
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to taste
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Water
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as needed
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For Tempering
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1 tablespoon Coconut Oil
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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1/4 teaspoon Methi Seeds (Fenugreek Seeds)
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1 pinch Asafoetida (hing)
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Curry leaves
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a handful
Instructions
Step 1
To begin making Mangalorean Chana Gassi Recipe, soak Chickpeas overnight and pressure cook with water and salt for about 3 whistles
Step 2
Prep with other ingredients as well
Step 3
Drain the excess water and keep the cooked chickpeas aside
Step 4
In the meanwhile, prepare the masala
Step 5
To prepare masala, in a kadai, dry roast coriander seeds until the aroma rises from it
Step 6
Keep aside
Step 7
In the same pan, dry roast red chillies until crisp for about a minute
Step 8
Let it cool
Step 9
Once cooled, add turmeric powder, coconut, garlic, about 1/2 cup water and tamarind paste to it and grind using a mixer to a fine ground paste
Step 10
Now, in a Kadai, add the ground masala and saute it for about a minute
Step 11
Add the cooked chickpeas and a cup of water
Step 12
Cook until the raw smell of the grounded paste goes off
Step 13
Adjust the amount of water according to your desired consistency
Step 14
Add a few tablespoon of water to thin out the curry
Step 15
Season it with salt
Step 16
In a tadka pan, heat coconut oil
Step 17
Once the oil is hot, add asafetida, mustard seeds, curry leaves and fenugreek seeds
Step 18
Let them splutter
Step 19
Pour the tempering over the curry
Step 20
Let it rest until it is served
Step 21
Give a quick stir and Serve Mangalorean Chana Gassi Recipe with Malabari Parotta Without Egg Recipe (Kerala Parotta) or Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) for lunch