Chana Ghassi /Gassi - Mangalorean Coconut Onion sauce with Chickpeas. Simplified adaptation of Regional Indian Curry from Coastal Karnataka. Vegan Gluten-free Soy-free Nut-free Recipe. Serves 2 to 4 depending on how you serve the stew and appetite.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 60 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Gluten-free, Indian, Vegan

Ingredients

  • 3/4 cup dried chickpeas (soaked for atleast 4 hours)
  • 2 dried red chilies ((I use 1 hot cayenne/thai and 1 bydagi/guajillo, use any mild or moderately hot red chilies), these get blended and hence will release all the heat, so choose accordingly.)
  • 2 tsp coriander seeds
  • 1/4 tsp black peppercorns (less for less heat)
  • 1/3 cup shredded coconut (, dried or fresh/frozen)
  • 5 cloves garlic
  • 1/2 medium onion (, roughly chopped)
  • 1/8 tsp cinnamon
  • 1/2 cup water (to blend)
  • 1/2 tsp turmeric
  • 3/4 tsp salt (divided)
  • 1 cup water
  • 1/2 to 1 tsp tamarind paste
  • Lemon and cayenne for garnish.

Termpering:

  • 1 tsp oil (, organic safflower or other neutral oil)
  • 1/2 tsp mustard seeds
  • 1/8 tsp fenugreek seeds
  • 8 to 10 curry leaves

Method

  1. Soak the chickpeas if you havent already, See notes for making with cooked chickpeas. Heat a skillet over medium heat. Toast the coriander seeds, chilies and black pepper until the seeds start changing color. Add coconut and mix in. Roast for half a minute or until coconut starts to get golden.
  2. Transfer to a blender. Add onion, garlic, cinnamon, water and blend until the coconut breaks down. *(Some onion and garlic can turn bitter on blending for long. When in doubt, blend the coconut,water and spices, then add onion and garlic and blend in short pulses till a coarse mixture, or use finely chopped onion and garlic instead of blended).
  3. Add the blended mixture to Instant pot or pressure cooker. Add turmeric and 1/2 tsp salt and mix in.
  4. Drain and wash the chickpeas, add to the pot with 1 cup water and mix in. Cook on Manual (hi) for 35 to 40 minutes. Release the pressure after 10 mins.
  5. Add in the tamarind, lemon, and additional salt if needed. Add cayenne if needed and mix in.
  6. Make the tempering. Heat oil in a skillet over medium heat. When hot, add mustard seeds, fenugreek seeds and cook until the mustard seeds splutter. Add curry leaves carefully. Take off heat and mix into the chickpeas. Serve hot with rice or flatbread.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.