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Mangalorean Chana Gassi / Ghassi - South Indian Chickpeas Curry

Gassi (also spelt as Ghassi or Gashi) is a popular curry from Mangalore, made using fresh ground spices and coconut. The most popular one is Kori Gassi, which is a chicken curry. While the spice paste for the curry remains the same, you can make vegetarian versions of the gassi using chickpeas (ch
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Cook Time 30 minutes
Total Time 30 minutes
Course Side Dish
Cuisine south indian
Servings 3 serving

Ingredients
  

  • 1/2 cup chickpeas Dry

for masala paste

  • 4 chillies dried red
  • 2 cloves garlic - 3
  • 2 tsps coriander seeds
  • 1/2 cup coconut scrapings
  • 1/2 tsp tamarind paste
  • 1/4 tsp turmeric powder
  • 1/4 tsp salt

for tempering

  • 1 tbsp coconut oil
  • curry leaves few
  • 1/4 tsp mustard seeds
  • 1/4 tsp fenugreek seed
  • 1 pinch asafoetida

Instructions
 

  • Prep: Soak the chickpeas in plenty of water for 8-10 hours.
  • Cooking the chickpeas :Drain the chickpeas that have soaked in water for 8-10 hours. Place in a small pressure cooker, cover with fresh water, until they are just submerged. Keep on a high flame, with the whistle (pressure) on. After one whistle, keep on sim (lowest flame) for 12 minutes so. Switch off and allow to cool.
  • Making the masala / spice paste:In a small kadai/wok, dry roast the red chillies until crisp, about 1-2 minutes, along with the coriander seeds. In a mixer, grind to a fine paste - the red chillies, coriander seeds, garlic, coconut, tamarind, using up to 1/2 cup of water.
  • Making the curry:Once the cooker has cooled, you will be able to open it. Ensure that the chickpeas are very soft - on pressing with the thumb they should completely disintegrate. Drain the cooked chickpeas and place them in the kadai along with the freshly ground spice paste. Add 3/4 tsp salt or to taste and turmeric powder. Bring to a simmer, adding a few spoons of water if required to thin it to a curry consistency.
  • Tempering: In a tadka ladle or a small saucepan, heat the coconut oil (or you can use any other cooking oil). Splutter the mustard seeds, add the curry leaves, red chillies, fenugreek seeds, asafoetida and transfer it over the curry.
  • Serve hot along with rice rotti, rice or dosas.

Notes

You can find more Traditional Recipes from Karnataka by #TheKichenDivas.
Jowar Roti with Chicken Saaru by Sinamon Tales.
Ragi Ambli by WhiskAffair.
Rava Idli by FunFoodFrolic.
Thouthe Kodel (Mangalore Cucumber Curry) by Archana's Kitchen.