Mangalorean Chana Gassi Recipe

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