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# Gassi Recipe
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| **Prep time** | 15 min |
| **Cook time** | 30 min |
| **Total time** | 45 min |
| **Serves** | 3 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
1. firstly, in a thick bottomed pan, heat a tsp of oil.
2. roast coriander seeds, cumin, methi seeds, black pepper, curry leaves and red chili.
3. also add 1 cup of coconut and continue to roast for a minute. keep aside.
4. further, add a tsp of oil along with onions and garlic.
5. saute till brown spots appear on them.
6. transfer to the same blender and add tamarind and water as required.
7. blend to smooth paste.
8. furthermore, in a kadai boil suran for 5 minutes with water, salt and turmeric.
9. add pressure cooked chickpea, and prepared masala paste.
10. mix well and cover and simmer for 15 minutes.
11. prepare the tempering and pour over prepared ghasi.
12. finally, mix and serve the ghasi along with rice waffers, rotti, poori or with plain steamed rice.
## Masala paste preparation
firstly, in a thick bottomed pan, heat a tsp of oil.
further add 1 tbsp coriander seeds, ½ tsp cumin, 5 methi seeds, ½ tsp black pepper, few curry leaves and 6 kashmiri red chili.
roast on low flame till all spices turn aromatic.
also add 1 cup of coconut and continue to roast for a minute.
transfer to a small blender and keep aside.
further, add a tsp of oil along with onions and garlic.
saute on low to medium flame till brown spots appear on them.
transfer to the same blender and allow to cool completely.
additionally, add small ball sized tamarind.
add water as required and blend to smooth paste. keep aside.
## Ghasi preparation recipe
firstly, in a large kadai take half cup of chopped suran.
add water, salt, turmeric and boil for 5 minutes or till suran gets cooked almost.
further add 1 cup of chickpea / kabuli chana, soaked overnight & pressure cooked 5 whistles.
and prepared masala paste.
mix well add water to adjust consistency if required. note, ghasi should be thick and not watery.
cover and simmer for 15 minutes or till the raw smell of coconut disappears.
mix well and check for seasonings.
## Tempering recipe
firstly, in a small kadai heat oil.
further add mustard seeds, asafoetida, dried red chili and curry leaves.
allow it to splutter.
further pour the tempering over prepared ghasi.
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/](https://hebbarskitchen.com/gassi-recipe-mangalorean-chana-ghashi/)
