Goan Wedding Chickpea Curry
Traditionally known as Chana Ros or Goan Chana Masala, this is a rich, spiced chickpea dish famously served at Goan Catholic wedding buffets as a classic vegetarian option.
Ingredients
250g dried white peas (safed vatana) or chickpeas (soaked overnight and boiled) or 2 cans of chickpeas.
2 finely chopped onions,
1-2 chopped tomatoes,
1 tsp ginger-garlic paste
Spices
1/2 tsp turmeric powder
1 tsp chilli powder
1-2 tsp garam masala
1/2 tsp jaggery (or sugar)
For Tang: Small piece of fresh tamarind soaked in a little hot water or kokum for a slight tang.
1 tin full fat coconut milk or 1 cup freshly grated coconut, roasted into a smooth paste
Tempering spices:
2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Fresh curry leaves
Cooking Steps
Step 1: Boil the Chickpeas
Soak the dried white peas or chickpeas overnight, then pressure cook them with water and salt until tender but not mushy. (If using canned chickpeas, simply drain and rinse them).
Step 2: Make the Masala Base
Heat oil in a pan, add mustard seeds, cumin seeds, and curry leaves. Saute the onions until golden, then stir in the ginger-garlic paste and chopped tomatoes.
Step 3: Spice it Up
1. Add the turmeric, red chilli powder, coriander powder and garam masala. Cook until the oil starts to separate slightly from the masala base
2. Add the boiled chickpeas along with a splash of tamarind water and the jaggery for that typical sweet-and-sour Goan taste. Simmer for a few minutes.
3. Stir in the coconut milk or roasted coconut paste. Simmer gently for 2-5 minutes without overcooking, then garnish generously with chopped fresh coriander.
To Serve
Serve piping hot with traditional Goan bread like Poee, pao, fluffy puris or traditional Sannas