Goan Chana Masala

The Goan Chana Masala is made with chickpea and a coconut and spice based masala. The masalas are roasted and then ground and hence the Goan Chana Masala has a unique taste. The chana masala was always on the buffet for every party including weddings. It was probably the only vegetarian dish served at the party (Goan Catholics). You can eat the Goan Chana Masala with pao or chapatis or even with rice. Tastes even better the next day.

Serves: 10 to 12 Persons

Prep. Time: 40 Mins. + soaking overnight

Cooking Time: 50 to 55 Mins.

Ingredients:

[ Standard Measure: 1 cup = 250 ml ]

• Kabuli Chana [Chick Pea] – 1 ½ cup
• Onion (finely chopped) – 2 medium
• Ripe Tomatoes(chopped) – 2 large
• Green Corriander Leaves – for garnish
• Curry Leaves – 15 to 20
• For the Masala Paste:
  • Coconut (freshly grated) – 2 cups
  • Onion (sliced) – 1 large
  • Ginger – ½ inch
  • Garlic – 6 to 8 cloves
  • Kashmiri Red Chillies – 8
  • Corriander Seeds – 2 tbsp.
  • Cumin Seeds – 1 tsp.
  • Fennel Seeds – 1 tsp.
  • Cloves – 12
  • Cinnamon – 1 inch
  • Black Pepper Corns – 10 to 12
  • Poppy Seeds – 1 tsp.
  • Green Cardamom – 2
  • Nutmeg – ¼ of half a piece
  • Star Anise (deseeded) – 3 petals
• Turmeric Powder – ¾ tsp.
• Stock Cube (Veg) – 1
• Sugar – ½ tsp. (optional)
• Oil – 5 tbsp + ½ tsp.
• Salt – 2 or to taste

Step 1:     Wash and soak the chana overnight. Use sufficient water.

Step 2:     The next day take a pressure cooker / pan and add 3 cups water. Let the water come to a boil and then add the chick peas. Add 1 tsp. salt, ¼ tsp. turmeric powder and put on the lid of the cooker. Pressure cook on high heat till the 1^st whistle. Then switch to low heat and cook for another 2 whistles. Switch off the heat. Let the pressure release naturally and then check if the peas are done.

Step 3:     Heat a pan and dry roast the coconut till light brown on low heat. Add ½ tsp. turmeric powder and roast for another minute. Transfer to a plate / bowl. Heat 1 tbsp. oil in the same pan and roast the onion, garlic and ginger till the onions are light brown. Transfer to the bowl containing the roasted coconut.

Step 4:     Add another ½ tsp. oil to the same pan and roast the red chillies till crisp and transfer to the bowl. Now roast all the remaining spices except the poppy seeds till fragrant. Transfer to the bowl. Finally roast the poppy seeds till brown and transfer to the bowl (remember to roast on low heat and stir continuously so that the ingredients do not burn out).

Step 5:     When all the roasted ingredients have cooled completely, grind them to a fine paste using 1 to 1 ½ cup water.

Step 6:     Heat the remaining oil in a vessel suitable to make the curry. Add the onion and curry leaves and sauté on medium heat till the onions turn soft.

Step 7:     Add the tomatoes and sauté till they turn soft.

Step 8:     Add the ground masala paste and sauté for another 5 minutes on low heat.

Step 9:     Finally add the boiled chana along with its broth, sugar and the crumbled stock cube. Add 1 cup water (or more) and 1 tsp. salt. Cover and cook on medium heat for 12 to 15 minutes. Garnish with corriander.

Notes:

• Buy good quality chana. Pressure cooking time for the chanas depend on the quality of the produce. I rely on my nose to judge whether it has cooked. You get a fragrance typical to cooked
• Good quality chana will melt in your mouth when cooked.
• I prefer to use tomatoes. Some people use tamarind pulp. You could also squeeze some lime juice when it is done.