Lian’s Channa Ross (Goan Xacuti Peas)
Lian’s recipe is from the Hindu Goans living in the village in Anjuna. Traditionally eaten by the paddy field workers during the monsoon season, its spices were believed to have medicinal qualities that could ward off colds.
Ingredients
1 pkt dried marrow peas or 2 tins Fava or Rosecoco beans
Ground Coconut Masala
¾ mug desiccated coconut
1 onion chopped.
1 dried red chilli
2 tbsp oil
1 onion
1 tomato
4 Curry leaves
1 heaped tsp ginger/garlic paste
1 dried red chilli
2 heaped tbsp xacuti masala
Tamarind (walnut size) soaked in a little water or 2 tsp tamarind paste
1 tsp salt and 1 tsp sugar
1 tbsp Tomato sauce
Cooking Steps
Step 1
If using dried marrow peas, soak overnight and the next day boil for 1 hr until soft.
Step 2
Coconut Masala: Roast each ingredient separately until light brown. Then grind into a paste with a little water. Set aside
Step 3
Heat 2 tbsp oil in a pan over medium heat. Add 1 chopped onion and fry until soft. Add 1 tsp ginger/garlic paste, the curry leaves and 1 dried red chili and fry for 2 minutes. Add chopped tomato and fry until soft and mushy.
Add the ground coconut masala to the pan and 2 heaped tbsp of xacuti masala and fry well.
Add the boiled peas (or tinned beans) and a little water and cook on a low heat until the peas are soft.
Finally, add the tamarind paste, tomato sauce, salt and sugar.
Serve: with Sanaa’s or puris.