Mangalorean Chana Gassi Recipe

  • To begin making Mangalorean Chana Gassi Recipe, soak Chickpeas overnight and pressure cook with water and salt for about 3 whistles. Prep with other ingredients as well.

  • Drain the excess water and keep the cooked chickpeas aside. In the meanwhile, prepare the masala.

  • To prepare masala, in a kadai, dry roast coriander seeds until the aroma rises from it. Keep aside. In the same pan, dry roast red chillies until crisp for about a minute. Let it cool.

  • 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.

  • Now, in a Kadai, add the ground masala and saute it for about a minute.

  • Add the cooked chickpeas and a cup of water. Cook until the raw smell of the grounded paste goes off. Adjust the amount of water according to your desired consistency. Add a few tablespoon of water to thin out the curry. Season it with salt.

  • In a tadka pan, heat coconut oil. Once the oil is hot, add asafetida, mustard seeds, curry leaves and fenugreek seeds. Let them splutter. Pour the tempering over the curry.

  • Let it rest until it is served. 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.