Chana Ros

Name: Chana Ros
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 40 g grated fresh or frozen coconut, or desiccated coconut; 40 g grated fresh or frozen coconut, or desiccated coconut; 1 medium tomato, roughly chopped; 3 garlic cloves, roughly chopped; 1 fresh or frozen green chilli, or 1 dried whole red chilli (optional); 1 fresh or frozen green chilli, or 1 dried whole red chilli (optional); 1 fresh or frozen green chilli, or 1 dried whole red chilli (optional); 1 medium onion, sliced; 2 tbsp coconut oil; 10 fresh or frozen curry leaves; 10 fresh or frozen curry leaves; 1 tsp black or brown mustard seeds; 1 tsp black or brown mustard seeds; 30 g tamarind pulp or 2 tsp tamarind paste or 1 tsp tamarind concentrate; 300 ml water; 30 g tamarind pulp or 2 tsp tamarind paste or 1 tsp tamarind concentrate; 30 g tamarind pulp or 2 tsp tamarind paste or 1 tsp tamarind concentrate; 1 tsp fennel seeds; 1 tsp ground turmeric; 1-inch piece of cinnamon or cassia bark; 2 tsp coriander seeds; 5 black peppercorns; 1-inch piece of cinnamon or cassia bark; 40 g grated fresh or frozen coconut, or desiccated coconut; 4 cloves; 1 large potato, peeled and diced into 1-inch cubes (optional); 2 x 400 g jars or tins of chickpeas, drained and rinsed; 1 tsp salt, or to taste; 400 ml water; ½ tsp garam masala

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

I ate this comforting and filling chickpea dal in Goa for breakfast on many occasions. It was hearty, delicately spiced and the perfect way to wake up the taste buds. It is worth investing in a wet grinder that makes the paste smooth; for me this is a kitchen essential. In Goa, chana ros is typically eaten alongside a local bread known as pao or poori, but a bowl of this on its own for breakfast or lunch is more than satisfying.

Ingredients

Asia
Europe
India
Portugal
Goa
Breakfast
Lunch
Vegan
Gluten-free

Ingredients

Method