This is an authentic Konkani cuisine. Without this dish any auspicious occasion would be incomplete, I would say. This curry can be prepared using either black chana or white(kabuli) chana. Again a protein rich legume which has a nutty and buttery flavor. You can read a whole lot about it from, here. Typically raw jackfruit is added to the curry along with the chickpeas, but since raw jackfruit is seasonally available only for couple of months, yam or suran is also added which makes it equally tasty and delicious. You can use canned jackfruit and chickpeas as well which is what I ended up for jackfruit.
Chane Ghashi with Kabuli chana:
Chane Ghashi with Black Chana:
Below is my mom's recipe.
½ cup chickpeas – soaked for about 8 hours(black or kabuli)
½ cup raw jackfruit diced(you can use canned ones)
¾ cup fresh or frozen coconut
4 to 5 dried red chillies
1” tamarind or ½ tsp tamicon paste
5 to 6 fenugreek seeds(optional)
¼ tsp turmeric powder(optional)
4 tsp cooking oil
5 to 6 fresh curry leaves
1 tsp mustard seeds
salt to taste
1. First of all pressure cook chickpeas and jackfruit for up to 6 whistles or until cooked well. Reserve the water. (If using canned chickpeas, then, drain the water and rinse well and set aside).
2. Heat a tsp of oil in a pan and fry fenugreek seeds for about 2 minutes(until it starts to sizzle).
3. Take a blender and grind to a smooth paste coconut, red chillies, tamarind and fenugreek seeds and turmeric with water as needed.
4. Heat a saucepan and add the cooked chickpeas and jackfruit along with the reserved water, add salt and mix well.
5. When it starts boiling, add the blended masala/paste, mix again for about 5 to 10 minutes until the raw smell from the masala fades.
6. Heat 4 tsp oil in a small kadai/pan, when hot, add mustard seeds and when it starts sputtering add the curry leaves and fry lightly for a minute or so, turn off the heat and add this into the chickpea curry, and switch off the heat.
7. Server with rice and pappads.