Nani’s Chana Ghassi

Name: Nani’s Chana Ghassi
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: Serves 4
Cuisine: Mangalorean
Ingredients: 4 dried red chillies; 2 tsp coriander seeds; 175 g dried chickpeas or 2 x 400 g tins of chickpeas; 1 tsp vegetable oil; 175 g dried chickpeas or 2 x 400 g tins of chickpeas; 1 x 400 ml tin of coconut milk; Salt, to taste; 2 white onions, finely chopped; 6-8 curry leaves; 1 tbsp garlic paste; 1 tbsp ginger paste; 1 golf-sized ball of tamarind, soaked in 125ml warm water for 15 minutes, juice extracted from the pulp; 1 tsp turmeric; 2 tbsp vegetable oil; 1 golf-sized ball of tamarind, soaked in 125ml warm water for 15 minutes, juice extracted from the pulp; ¼ tsp black mustard seeds; ½ tsp cumin seeds; 2 cloves; 4 black peppercorns

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

Radikal Kitchen

By Radhika Howarth

Published 2024

About

Chana Gassi, also spelled ‘ghassi’ or ‘gashi’, is a popular Mangalorean curry dish from Karnataka, India. It consists of chickpeas and yams in a thick coconut-based gravy, flavoured with freshly ground spices and tamarind. It is the quintessential dish of the Konkan region and its Konkani community, representing the vibrant culinary landscape that spans across the western coast of India, including Goa and Karnataka.

This recipe holds a special place in my heart and is inspired by my

Ingredients

Asia
India
Karnataka
Goa
Stew
Vegan
Gluten-free

Ingredients

Method