Chana Ghashi | Konkani Style Black Chickpea Curry

Chana Ghashi is a Konkani Style Black Chickpea (Coconut Based) Curry that is pretty simple and easy to make, and is still hearty and delicious. A much loved gem of the Konkani GSB Cuisine, which is best served hot with steamed rice.

If I had to describe Konkani GSB cuisine in a nutshell, it would be ‘simple & easy, yet comforting and delicious’.

And this Chana Ghashi (black chickpea curry) is no exception. It’s super easy to make, requiring only a few basic ingredients, yet packs a punch when it comes to flavor.

Which is why it’s so well loved that it is made every week in most Konkani households. Actually, to be precise, it is made every Friday. And at first I wondered why Friday, but then realized that this pattern probably had its roots in the belief that you make Kala Chana (black chickpeas) on Friday to please Goddess Lakshmi.

Of-course I don’t know how much of this belief is true. And I’m pretty sure there are some beliefs like this surrounding other days too. But I guess it’s as good a way as any to keep some healthy items in regular rotation, which ensures decent variety as well as less hassle for the person making the meals to constantly wonder about what to make for lunch & dinner.

But be that as it may, this was one of my amma’s (mom’s) recipes that I definitely wanted to document here on the blog, and so here it is.

If you have not ever tasted black chickpeas in a coconut based curry (and you might not have, if you aren’t from the Southern part of India), then this is one combination you must try!

Jump to:

• Ingredients You Need
• How to Make Konkani Style Chana Ghashi
• Serving Suggestion
• Variations
• More Konkani Recipes To Try
• 📖 RECIPE

Ingredients You Need

Ingredient notes

Black chickpeas – This recipe calls for black chickpeas, which are not interchangeable with white chickpeas. I’m mentioning this because a lot of people confuse the two kinds of chickpeas. Black chickpeas (kala chana / desi chana) are smaller in size and darker in color, while white chickpeas (or kabuli chana) are larger in size and lighter in color.

Coconut masala – The base for this is usually made from grated coconut, dry red chillies (roasted), and tamarind. And you can use either whole dried red chillies or byadagi chillies. Red chillies are spicier and byadagi chillies will give more color. I use whatever I have available, but I usually use a blend of two for a balance of spice and color. Also, like you see above, I have used a piece from a block of tamarind, but you can use tamarind pulp or paste too.

Tempering (tadka) – Konkani ghashis are usually tempered with curry leaves and black mustard seeds. Sometimes asafoetida (hing) powder is also added. But Chana Ghashi in particular is tempered with curry leaves, black mustard seeds, and fenugreek seeds, which are unique to chana ghashi, that give it a distinct taste.

How to Make Konkani Style Chana Ghashi

Soak & Pressure Cook Black Chickpeas

• Wash & rinse the black chickpeas well, and soak them in water overnight or for 8-10 hours.
• Then wash & rinse the chickpeas again, and pressure cook them with fresh water.
• I pressure cook chickpeas with 3 times the water for at-least 4 whistles, till I can easily mash it with 2 fingers. You can adjust the water / whistles / pressure cooking time based on your preference.

Make Coconut Masala

• In a mixer, blend together the grated coconut, roasted dried red chillies, tamarind, with a little water, and also a few spoons of boiled chickpeas, till you get a smooth paste.
• Adding a few spoons of boiled chickpeas to coconut masala will help the masala blend better with the chickpeas when making the curry.

Make the Ghashi

• In a pot, add the boiled chickpeas, along with the water in which it was pressure cooked, salt & turmeric powder, give everything a quick mix, and bring it to a light boil on medium heat. This should take only a few minutes.
• Then to this add the coconut masala, some fresh water to adjust the consistency of the curry, and salt if required.
• Mix everything well, and bring it to a proper boil on medium heat.

Make & Add the Tempering

• In a tadka pan, heat up a little coconut oil, and add in the mustard seeds.
• When the mustard seeds start fluttering, add in the fenugreek seeds, and curry leaves, and give everything a quick mix, and roast it lightly.
• Then add this tadka to the curry, and mix well.

Chana Ghashi is ready to be served.

Serving Suggestion

Serve hot with steamed rice, and pair it with papad or pickle on the side, and enjoy!

Variations

In this recipe of chana ghashi, I have only used black chickpeas, but people commonly combine kadgi (raw jackfruit) or suran (elephant’s foot / yam) with chickpeas to make this curry.

If you want to try, then pressure cook the jackfruit or yam separately (as the time for pressure cooking jackfruit & yam is different from chickpeas), and then mix it along with the pressure cooked chickpeas, and proceed with the recipe as is, ensuring to appropriately adjust the quantity of other ingredients & flavorings.

More Konkani Recipes To Try

⭐️ Dalithoy (Konkani Stye Dal Recipe)
⭐️ Batata Upkari (Konkani Potato Stir Fry)
⭐️ Sungata Phanna Upkari (Konkani Prawns Curry)
⭐️ Churmundo (Konkani Style Ladoo)

As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

📖 RECIPE

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