Time and servings
Time and servings
Ingredients
for masala:
- 2 tsp oil
- 1 tbsp coriander seeds / daniya
- ½ tsp cumin / jeera
- 5 seeds methi / fenugreek seeds
- ½ tsp black pepper / kali mirch
- few curry leaves / kadi patta
- 6 kashmiri red chili / lal mirch
- 1 cup coconut (fresh / desiccated)
- ¼ onion (roughly chopped)
- 2 cloves garlic / lasun
- small ball sized tamarind
- water as required (to blend)
for ghasi:
- ½ cup suran / yam / suvarnagadde (cubed)
- 1 cup water
- salt to taste
- ½ tsp turmeric powder / haldi
- 1 cup chickpea / kabuli chana (soaked overnight & pressure cooked 5 whistles)
for tempering:
- 2 tsp oil
- ½ tsp mustard seeds / rai
- pinch asafoetida / hing
- 2 dried red chili (broken)
- few curry leaves
Instructions
- firstly, in a thick bottomed pan, heat a tsp of oil.
- roast coriander seeds, cumin, methi seeds, black pepper, curry leaves and red chili.
- also add 1 cup of coconut and continue to roast for a minute. keep aside.
- further, add a tsp of oil along with onions and garlic.
- saute till brown spots appear on them.
- transfer to the same blender and add tamarind and water as required.
- blend to smooth paste.
- furthermore, in a kadai boil suran for 5 minutes with water, salt and turmeric.
- add pressure cooked chickpea, and prepared masala paste.
- mix well and cover and simmer for 15 minutes.
- prepare the tempering and pour over prepared ghasi.
- finally, mix and serve the ghasi along with rice waffers, rotti, poori or with plain steamed rice.
Masala paste preparation
1
firstly, in a thick bottomed pan, heat a tsp of oil.
2
further add 1 tbsp coriander seeds, ½ tsp cumin, 5 methi seeds, ½ tsp black pepper, few curry leaves and 6 kashmiri red chili.
3
roast on low flame till all spices turn aromatic.
4
also add 1 cup of coconut and continue to roast for a minute.
5
transfer to a small blender and keep aside.
6
further, add a tsp of oil along with onions and garlic.
7
saute on low to medium flame till brown spots appear on them.
8
transfer to the same blender and allow to cool completely.
9
additionally, add small ball sized tamarind.
10
add water as required and blend to smooth paste. keep aside.
Ghasi preparation recipe
1
firstly, in a large kadai take half cup of chopped suran.
2
add water, salt, turmeric and boil for 5 minutes or till suran gets cooked almost.
3
further add 1 cup of chickpea / kabuli chana, soaked overnight & pressure cooked 5 whistles.
4
and prepared masala paste.
5
mix well add water to adjust consistency if required. note, ghasi should be thick and not watery.
6
cover and simmer for 15 minutes or till the raw smell of coconut disappears.
7
mix well and check for seasonings.
Tempering recipe
1
firstly, in a small kadai heat oil.
2
further add mustard seeds, asafoetida, dried red chili and curry leaves.
3
allow it to splutter.
4
further pour the tempering over prepared ghasi.
5
finally, mix and serve the chana ghashi along with rice waffers, rotti, poori or with plain steamed rice.
Video
Notes
- firstly, the ghasi should be of thick consistency, so always add water as required.
- further, cook the suran completely before adding masala, as they wont cook once the masala is added.
- additionally, chane ghashi can also be prepared with just chana and skip yam completely.
- finally, season with coconut oil for more flavours to chana ghashi.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/gassi-recipe-mangalorean-chana-ghashi/