Chickpeas Curry (chane gashi)

Chickpeas Curry (chane gashi)

Chickpeas are paired with yam in a spicy coconut curry, which is then seasoned for amazing flavour. This curry with chickpeas and yam is called as chane gashi in Konkani. Chano is the Konkani word for chickpeas. And gashi means a spicy coconut based curry in Konkani. 

Chane gashi is a curry for special occasions like weddings, threading ceremony (munji) etc. and is a must as part of the festival feasts such as Ganesh chaturthi, etc.

Chickpeas are very high in protein. You can prepare chane gashi with either black chickpeas or with kabuli chana/white chickpeas. Temples usually use white chickpeas to make chane gashi and I love chane ghashi with them. I grew up eating chane gashi with white chickpeas during festivals. Use chickpeas of your choice to make chane gashi.

Chickpeas are also paired with raw tender jackfruit (instead of yam) in a spicy coconut curry, and you can then call it it as chane gashi or call it as kadge ghashi (Kadgi refers to raw tender jackfruit in Konkani). 

In rare occasions where you can't find yam or raw jackfruit, then potatoes are also used along with chickpeas in chane ghashi.

Here goes the traditional recipe to prepare chane gashi:

Ingredients:

1/2 cup chickpeas
1/4 kg yam
3/4 cup grated coconut
1 tablespoon tamarind
4-5 dried red chillies
1 teaspoon mustard seeds
2 tablespoons of oil
2 leaflets of curry leaves
Salt to taste

Serves: 2-3

Preparation Method: 45 minutes

Preparation Method:

Prepping:

1. Soak chickpeas overnight.

If you forget to soak them the previous night then you can add hot water to chickpeas the day you prepare to accelerate the process of soaking. This applies to all whole grains like dried peas, black eyed peas, moong etc. They'll be ready for cooking in half an hour to one hour.

2. Pressure cook chickpeas until done and keep them aside (takes about 2-4 whistles).

3. Peel the yam and chop the yam into cubes. 

You need to be a lot careful while chopping the yam, you don't want itching hands for the next few hours. After chopping the yam, wash the yam dices with water without bringing your hand in contact with yam. Once the yam comes in contact with water, it itches your hand. So wash it after you chop it.

Apply tamarind water, lemon juice to your hands before chopping the yam to prevent itching.

The best way to prevent itching is to wash the yam without touching it with your hands and then strain the water using a strainer.

Apply tamarind water/lemon juice to your hands to stop itching in case your hands have come in contact with the yam. Apply thick tamarind juice, leave it for 5 minutes and then wash your hands.

Believe me you don't want to experience the itching!! I wish somebody had told me these things the first two times I handled the yam.

4. Pressure cook the yam pieces with salt and enough water. When you pressure cook yam, you need to put off the flame before the whistle blows. Or else they tend to overcook. 

Preparing the masala:

5. Fry dried red chillies. Fry them with few drops of oil for 1-2 minutes or till fragrant. 

6. Allow them to cool and grind them with few mustard seeds, grated coconut, tamarind, salt into a fine paste using as much water as required.

7. Transfer the ground masala, cooked chickpeas, cooked yam along with the stocks used to cook them into a cooking vessel and bring it to boil. Add salt and water if required. The consistency of the curry is usually thick. So, do not add excess water.

8. Once the curry comes to boil, simmer for few minutes until the rawness of the masala goes off and remove off heat.

Seasoning:

9. Heat oil in a tempering pan, add in mustard seeds. When they begin to splutter, add in curry leaves and let them sizzle for a few seconds. Add this seasoning to the curry and mix well.

10. Serve the curry hot with a bowl of steaming hot rice.

Side Note: 

If you need extra thick curry like the one thats served in temples during functions, marriages and festivals then you can do one of the 3 things mentioned below for a thick gravy:

  • Add few rice grains while grinding the masala.
  • Add rice flour to the curry and mix well such that no clumps of rice flour remain in the curry.
  • Add few cooked chickpeas to the masala while grinding it.

For more Konkani cuisine curry recipes look here

Tags: curry, gravy, ghashi, gashi, lunch, dinner, spicy, chickpeas, suran, yam, chane ghashi, festival food, functions, temple food, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food.

Chauthi