Chana ghashi is a favourite festive curry recipe from konkani / gsb cuisine. A versatile recipe with minor changes in each household, it tastes delicious any which way you make it. On a regular basis I used to add roasted fenugreek seeds, rice grains and chillies roasted in a bit of oil to the basic masala. Recently I came across devasthan chana ghassi / ghashi video recipe shared by Mr Shailesh Bhat on Youth of Gsb fb page wherein he added a few curry leaves too roasted in a bit of oil and yes this tip added more flavour to the ghashi. Thank you Sir for an awesome tip. Usually prepared in a dual combo, chana ghashi is made with a combination of kabuli chana/ chickpeas and tender jackfruit OR yam OR raw banana OR breadfruit OR our anytime saviour potato. I prepared chana ghassi with addition of potatoes.
RECIPE :
INGREDIENTS :
  • 1/4th cup chickpeas gives 1/2 cup chickpeas when soaked in water
  • 1 potato cut into small cubes (approximately 1/4th cup)
  • 1/2 cup freshly scraped coconut
  • 5 to 6 dry red bedgi chillies ( adjust spice level to individual choice)
  • 2 dry red kashmiri chillies
  • 1/4th tsp turmeric powder
  • 10 to 12 fenugreek seeds
  • 4 to 5 curry leaves
  • 3/4th tsp raw rice rinsed well and pat dried
  • Tamarind as per tang required
  • Salt to taste
For the tempering :
  • 1 1/2 tsp oil
  • 1/4th tsp mustard seeds
  • 2 dry red chillies
  • 6 to 8 curry leaves
METHOD :
  • 1/4th cup kabuli chana(chickpeas) : rinsed well and soaked in water overnite. Next day rinse again, drain the water and add water just enough to cover them,a pinch of salt and pressure cook as required depending on size and type of chick peas. They should become soft but not mushy. You should be able to crush them easily when you press between your thumb and index finger. I pressure cooked the chickpeas until pressure was released twice. Keep aside to cool. Pressure cooking time varies depending on its size. Cook the cubed potatoes separately too. They should be soft but not mushy.
  • Heat 1/2 tsp oil in a seasoning pan, add fenugreek seeds, roast till aromatic and they slightly change colour, then add 4 curry leaves saute, switch off the flame, transfer to a plate. In the same pan add 1/2 tsp oil, roast broken dry red chillies a bit. Grind the roasted ingredients along with fresh coconut, raw rice, tamarind, turmeric powder to a smooth paste adding little water. 
  • Combine the cooked chick peas, potatoes in a container, add little water, heat it, add the ground masala, add water to get the desired consistency, salt as required, mix well and bring to a boil. 
  • In a seasoning pan, heat 1 1/2 tsp oil, add mustard seeds, when they splutter add curry leaves, dry red chillies, mix well, pour the tempering over the ghassi, mix well. Serve hot chana ghassi with steaming hot rice. 

NOTE :

  • The curry should not be watery. However you can adjust its consistency depending on its accompaniment : thick gravy to go with puris and a little thinner consistency to go with steamed rice.
  • A few grains of raw rice are added while grinding the masala to give it a thicker consistency, also it prevents the coconut gravy from splitting when heated. 
  • I have added kashmiri chillies to get the bright orangish colour to the ghassi.
  • Curry leaves have alot of health benefits. Do make it a part of your day to day meal. We usually tend to discard them, hence either tear them while adding to tempering or add it to masala while grinding so that we eat it. 

TIPS:
Tips shared by Mr Shailesh Bhat :

  • On fasting days when rice is not consumed you can add a bit of bombay rava instead of rice grains while grinding to get the desired consistency of the gravy.
  • Do not add too much water to cook the chickpeas, they won’t get cooked properly. The water level should be just above the chickpeas.
  • Roasting the curry leaves and grinding them along with the masala adds flavour to the ghassi.