Chana Ghassi
by Tarla Dalal
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 recipe - How to make Chana Ghassi
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
1 cup soaked and boiled kala chana (brown chick peas)
1/2 cup grated fresh coconut
25 mm (1") cinnamon (dalchini) stick
4 cloves (laung / lavang)
3 peppercorns (kalimirch)
3 whole dry kashmiri red chillies , broken into pieces
1/4 cup sliced onions
salt to taste
For Serving
steamed rice
- Method
- 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.
| Energy | 96 cal |
| Protein | 2.4 g |
| Carbohydrates | 5.5 g |
| Fiber | 2.9 g |
| Fat | 7.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 78.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 4.9 mg |
| Folic Acid | 2.4 mcg |
| Calcium | 13.5 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 15.7 mg |
| Potassium | 83.5 mg |
| Zinc | 0 mg |
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.
Black Chana dal soaked and cooked in a coconut paste forms a nice filling dal.