Start the day before. The soaking alone is 8 hr, against 60 min of actual work.
Allergens in Chana Gashi: mustard.
Ingredients
Quantities for 4.
- 1 cup, soaked overnight Kala Chana
- 1 1/4 cups, freshly grated Coconut
- 7 dried, stems snapped off Kashmiri Chilli
- 2 tsp Coriander Powder
- marble-sized ball Tamarind
- 1/2 tsp Turmeric
- 1 medium, cut into 1 inch cubes Sweet Potatothe traditional partner; pumpkin or raw banana are the other twooptional
- 2 tsp, grated Jaggerygashi is meant to be faintly sweet against the chilli
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 sprig Curry Leaves
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-freeoptional
- 3 cups Water
- to taste Salt
Cookware
stovetop, pressure cooker, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the black chickpeas overnight in plenty of water. They roughly double, and under 8 hours they cook slowly and unevenly.
- Grate the coconut fresh if you can; the gravy is mostly coconut, so it is the flavour you will actually taste.
- Soak the tamarind in 3 tbsp warm water for 15 minutes.
Method
- Drain the chickpeas and pressure cook them with 2 cups water and 1/2 tsp salt for 5 whistles, then let the pressure drop naturally.They should crush between finger and thumb with a little resistance. Undercooked kala chana stays stubborn no matter how long the curry simmers.
- Warm 1 tsp coconut oil in a small pan and roast the chillies over low heat for 90 seconds until they darken slightly.
- Add the coriander powder, roast 30 seconds more and take it off the heat.
- Grind the roasted chillies and coriander with the coconut, turmeric, tamarind pulp and 3/4 cup water to a smooth, fine paste.Grind it longer than feels necessary. Gashi should be velvety, not grainy.
- Tip the ground masala into the cooked chickpeas along with their cooking liquid and the sweet potato.
- Add the jaggery, salt and enough water to make a pourable gravy, and simmer uncovered for 15 minutes until the sweet potato is tender.Keep the flame low and stir often. Coconut gravies scorch on the base without warning.
- Heat the remaining coconut oil in a small pan, pop the mustard seeds, add the curry leaves and the hing, and pour the whole thing over the curry.
- Cover and stand 10 minutes off the heat before serving with rice or neer dosa.
Storage
Keeps 3 days refrigerated and thickens as it sits; loosen with hot water when reheating on low. Do not freeze. The coconut gravy separates.
Nutrition Medium estimate
One serving of Chana Gashi (285 g) is about 381 calories, or 134 calories per 100 g.
Medium protein: 12 g a serving, 12% of the calories
| Per serving285 g | Per 100 g | |
|---|---|---|
| Calories | 381 kcal | 134 kcal |
| Protein | 11.9 g | 4 g |
| Carbohydrate | 45.0 g | 16 g |
| of which sugars | 10.4 g | 4 g |
| Fibre | 9.9 g | 4 g |
| Fat | 18.5 g | 6 g |
| of which saturated | 13.4 g | 5 g |
| of which unsaturated | 3.3 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves, jaggery, kala chana. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Karnataka recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.