Chana Ghasi
Chana Ghassi and a bowlful of steamed rice – now, that’s what I’d call a homely and sumptuous meal! Dry roasted spices and coconut make a wonderful masala to flavour boiled kala chana, which has a rich yet soothing flavour and texture due to the interplay of mellow coconut with aromatic spices.
| Servings | Prep Time |
| 3people | 20minutes |
| Cook Time |
| 11minutes |
|
|
Ingredients
- 1cup soaked and boiled kala chanabrown chick peas
- 1/2cup Grated fresh coconut
- 25mm cinnamon stick1″, dalchini
- 3 peppercornskalimirch
- 3 whole dry kashmiri red chilliesbroken into pieces
- 1/4cup sliced onions
- salt to taste
- steamed rice
Instructions
- Combine all the ingredients together, except the kala chana, in a broad non-stick pan and dry roast on a medium flame for 3 to 4 minutes, till golden brown in colour.
- Allow the mixture to cool completely.
- Once cooled, blend in a mixer along with ½ cup of water to a smooth paste.
- Heat the broad non-stick pan, add the prepared paste, ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the boiled brown chick peas and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Serve hot with steamed rice.
Recipe Notes
