Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making Mangalorean Chana Gassi Recipe, soak Chickpeas overnight and pressure cook with water and salt for about 3 whistles
Step 2: Prep with other ingredients as well
Step 3: Drain the excess water and keep the cooked chickpeas aside
Step 4: In the meanwhile, prepare the masala
Step 5: To prepare masala, in a kadai, dry roast coriander seeds until the aroma rises from it
Step 6: Keep aside
Step 7: In the same pan, dry roast red chillies until crisp for about a minute
Step 8: Let it cool
Step 9: Once cooled, add turmeric powder, coconut, garlic, about 1/2 cup water and tamarind paste to it and grind using a mixer to a fine ground paste
Step 10: Now, in a Kadai, add the ground masala and saute it for about a minute
Step 11: Add the cooked chickpeas and a cup of water
Step 12: Cook until the raw smell of the grounded paste goes off
Step 13: Adjust the amount of water according to your desired consistency
Step 14: Add a few tablespoon of water to thin out the curry
Step 15: Season it with salt
Step 16: In a tadka pan, heat coconut oil
Step 17: Once the oil is hot, add asafetida, mustard seeds, curry leaves and fenugreek seeds
Step 18: Let them splutter
Step 19: Pour the tempering over the curry
Step 20: Let it rest until it is served
Step 21: Give a quick stir and Serve Mangalorean Chana Gassi Recipe with Malabari Parotta Without Egg Recipe (Kerala Parotta) or Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) for lunch