Chana Gassi /Ghassi – Mangalorean Coconut Onion sauce with Chickpeas. Simplified adaptation of Regional Indian Curry from Coastal Karnataka. Vegan Gluten-free Soy-free Nut-free Recipe

I remember trying a version of Kori Gassi which is a popular chicken curry from Mangalorean cuisine (coastal region in Karnataka state) way back when. The Sauce is made with a few ingredients but packs an amazing complex flavor. This coconut onion sauce can be used with veggies and tofu as well. I use chickpeas with it and served it with tomato rice. Dried chickpeas that are soaked for a few hours and pressure cooked in a pressure cooker/Instant Pot. You can also make it in a saucepan, see recipe notes.

The sauce cooks and caramelizes under pressure with the chickpeas, it it does not need to be pre-roasted. If however you are using cooked chickpeas or veggies, cook the sauce until the onion doesn’t smell raw, then add the veggies/chickpeas and simmer. Just when you thought we cant have more chickpea curries :). There are many sauces and curries across regional Indian cuisines that use various ingredients and spices very different from each other and often paired with meats, paneer or legumes. The different flavors, textures, spices all work equally beautifully with the different beans and pulses, seitan/chikin subs, and tofu. Its all about the sauce. Lets make this Mangalorean Chana Ghassi!

Chana Gassi /Ghassi - Mangalorean Coconut Onion sauce with Chickpeas.

Prep Time  15 mins

Cook Time  45 mins

Chana Ghassi /Gassi - Mangalorean Coconut Onion sauce with Chickpeas. Simplified adaptation of Regional Indian Curry from Coastal Karnataka. Vegan Gluten-free Soy-free Nut-free Recipe

Course: Main Course

Cuisine: Gluten-free, Indian, Vegan

Servings: 4

Calories: 223 kcal

Author: Vegan Richa

Ingredients

• 3/4 cup dried chickpeas soaked for atleast 4 hours
• 2 dried red chilies (I use 1 hot cayenne/thai and 1 bydagi/guajillo, use any mild or moderately hot red chilies)
• 2 tsp coriander seeds
• 1/4 tsp black peppercorns less for less heat
• 1/3 cup shredded coconut
• 5 cloves garlic
• 1/2 medium onion , roughly chopped
• 1/8 tsp cinnamon
• 1/2 cup water to blend
• 1/2 tsp turmeric
• 3/4 tsp salt divided
• 1 cup water
• 1/2 to 1 tsp tamarind paste
• Lemon and cayenne for garnish.

Termpering:

• 1 tsp oil , organic safflower or other neutral oil
• 1/2 tsp mustard seeds
• 1/8 tsp fenugreek seeds
• 8 to 10 curry leaves

US Customary - Metric

Instructions

1. Soak the chickpeas if you havent already, See notes for making with cooked chickpeas. Heat a skillet over medium heat. Toast the coriander seeds, chilies and black pepper until the seeds start changing color. Add coconut and mix in. Roast for half a minute or until coconut starts to get golden.

2. Transfer to a blender. Add onion, garlic, cinnamon, water and blend until the coconut breaks down. (Some onion and garlic can turn bitter on blending for long. When in doubt, blend the coconut,water and spices, then add onion and garlic and blend in short pulses till a coarse mixture, or use finely chopped onion and garlic instead of blended).

3. Add the blended mixture to Instant pot or pressure cooker. Add turmeric and 1/2 tsp salt and mix in.

4. Drain and wash the chickpeas, add to the pot with 1 cup water and mix in. Cook on Manual (hi) for 35 to 40 minutes. Release the pressure after 10 mins.

5. Add in the tamarind, lemon, and additional salt if needed. Add cayenne if needed and mix in.

6. Make the tempering. Heat oil in a skillet over medium heat. When hot, add mustard seeds, fenugreek seeds and cook until the mustard seeds splutter. Add curry leaves carefully. Take off heat and mix into the chickpeas. Serve hot with rice or flatbread.

Recipe Notes

Make with canned/cooked chickpeas, chikin subs or veggies, in a Saucepan: Add blended onion coconut mixture to a saucepan. Add turmeric, and cook for 7 to 9 minutes until the onion doesnt smell raw. Add tamarind, chickpeas/veggies (1.5 to 2 cups of cooked beans or chopped veggies), 1/2 cup water, salt. over and cook for 10 minutes. Taste and adjust salt and flavor. Cook for a few minutes longer until veggies are tender to preference. Add lemon and the tempering and serve.

Make the Tomato rice(pictured): Wash 1 cup long grain white basmati rice and soak for 15 mins. Blend 2 tomatoes with 1 cup of water. Heat 1 tsp oil over medium heat in a saucepan. When hot, Add 1/2 tsp mustard seeds and let them start to splutter. Add 4-5 curry leaves and mix in. Add blended tomato mixture and bring to a boil. Add the drained rice, 3/4 cup more water, 1/3 tsp salt, 1/4 tsp cayenne/paprika and mix in. Partially cover and cook for 8 minutes. Reduce heat medium low, cover completely and continue to cook for another 5 minutes. Let the mixture sit for 2 mins, then fluff. Add 1 to 2 tsp lemon juice, mix and fluff. over and let sit for another 2 mins before serving. I'll post this in another post and link it later to reduce this write up.

Nutrition is 1 of 4 serves, does not include rice.