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Chana Ros - Goan Spiced Chickpea Curry
Torie is a food writer, home cook and cookery teacher of Indian food. This is an exclusive recipe from her book 'Seven Kitchens'.
"I ate this comforting and filling chickpea dal in Goa for breakfast on many occasions. It was hearty, delicately spiced and the perfect way to wake up the taste buds. It is worth investing in a wet grinder that makes the paste smooth; for me this is a kitchen essential. In Goa, chana ros is typically eaten alongside a local bread known as pao or poori, but a bowl of this on its own for breakfast or lunch is more than satisfying." - Torie
Torie is also the creator behind her Instagram account @chilliandmint
Ingredients
2 tbsp coconut oil
1 medium onion, sliced
1 fresh or frozen green chilli, or 1 dried whole red chilli (optional)
3 garlic cloves, roughly chopped
1 medium tomato, roughly chopped
40g grated fresh or frozen coconut, or desiccated coconut
4 cloves
5 black peppercorns
1-inch piece cinnamon or cassia bark
2 tsp coriander seeds
1 tsp fennel seeds
1 tsp ground turmeric
30g tamarind pulp, or 2 tsp tamarind paste, or 1 tsp tamarind concentrate
300ml water
For the Dal2 tbsp coconut oil
1 tsp black or brown mustard seeds
10 fresh or frozen curry leaves
2 jars Queen Chickpeas - with their bean stock (or 2 × 400g tins chickpeas, drained)
1 large potato, peeled and diced into 1-inch cubes (optional)
400ml water
1 tsp salt, or to taste
½ tsp sugar
½ tsp garam masala
Small handful of coriander leaves, to serve
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Directions
If you’re using tamarind pulp - here’s how to prepare. Put the pulp in a small bowl and cover with warm water. Soak for 10 minutes, then break it up completely with your hand. Strain through a sieve, pressing with the back of a spoon to extract all the pulp. Discard fibrous bits and seeds.
Make the paste: In a frying pan, heat two tablespoons of coconut oil over a medium heat and add the onion and chilli (if using). Cook for 8 minutes, then add the garlic.
Add the tomato and coconut, stirring for a couple of minutes until the coconut is lightly bronzed.
Push everything to one side of the pan, add a little more oil, then add all the spices. Toast for 1 minute before mixing them into the rest of the ingredients.
Remove from heat and let cool slightly. Transfer to a wet grinder or blender with the tamarind (pulp, paste, or concentrate - depending on what you’re using) and 300ml water. Blitz until smooth to form a paste.
Cook the dal: In a wide, medium-depth pan, heat two tablespoons of coconut oil over a low heat. Add the mustard seeds and curry leaves—they’ll splutter, so keep the heat low.
Add the chickpeas, potato (if using), and the spice paste along with 400ml water. Simmer gently for 10 minutes, adding more water if needed to soften the potato.
Stir in the salt and sugar to balance flavours. Sprinkle over the garam masala and stir through. Simmer a little longer until the sauce is thick and rich.
To serve, scatter with fresh coriander leaves and serve hot.
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