As I have mentioned here about South Canara curries, this "ghasshi" needs ubiquitous trinity of coconut, red chilies and tamarind and tempering of curry leaves and mustard seeds in coconut oil. It is as simple to make as it sounds, however the taste is really out of this world. Serve with plain steaming rice and some traditional upkari and nonche! Yum!!Generally, Chanyan Ghashi was made on Fridays at my grandma's so I decided to blog about it on a Friday as well!
Chanyan Ghashi
Black Chana Curry
Ingredients
3 cups chana sprouts (1 cup raw chana will give about 3 cups sprouts)
1/2 cup yam pieces
Grind to a smooth paste
1/2 cup fresh coconut
7 byadgi chilies, roasted quickly in a drop of coconut oil
1 tsp tamarind pulp
Tempering
1 tsp oil (preferably coconut oil)
1/2 tsp mustard seeds
1/2 tsp asafoetida (optional)
2 sprigs curry leaves, torn
Suggested Accompaniment
Plain rice
Nonche/Manglori pickle
Any upkari (e.g. raw banana or green beans)
Roasted papad/happaL
Method
1. Pressure cook chana and yam pieces. Set aside.
2. Grind masala to a very fine paste, adding water as needed.
3. Pour boiled chana and yam in a saucepan. Pour ground masala. Mix adding water to adjust the curry consistency. Add salt. Bring to boil. Switch the gas to low. Let it simmer for 5 minutes. Switch off the gas.
4. Heat oil in a small saucepan. Add ingredients for tempering. Add sizzling oil to the curry. Cover with the lid immediately.
Note -
1. If sprouts are not available, you can used soaked chana too.
2. I have reduced the amount of coconut.
