Chana Ghassi

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. Make sure you add some water when cooking the chana and masala together, as this is a semi-dry subzi and not a dry one.

Chana Ghassi

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Chana Ghassi recipe - How to make Chana Ghassi

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
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  1. 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.
  2. Allow the mixture to cool completely.
  3. Once cooled, blend in a mixer along with ½ cup of water to a smooth paste.
  4. 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.
  5. 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.
  6. Serve hot with steamed rice.
Nutrient values per serving
Energy96 cal
Protein2.4 g
Carbohydrates5.5 g
Fiber2.9 g
Fat7.1 g
Cholesterol0 mg
Vitamin A78.2 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.7 mg
Vitamin C4.9 mg
Folic Acid2.4 mcg
Calcium13.5 mg
Iron0.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium15.7 mg
Potassium83.5 mg
Zinc0 mg


Chana Ghassi
 on 19 Mar 15 01:54 PM

A mildly spicy coconut gravy blended with perfectly cooked chickpeas. I cooked my soaked chickpeas for 3 whistles, it was just the right texture. This recipe will be on my menu every week.
Chana Ghassi
 on 13 Sep 12 10:22 AM

Black Chana dal soaked and cooked in a coconut paste forms a nice filling dal.