You are here: Home >  Cuisine  >  Indian Veg Recipes  >  South Indian  >  South Indian Curries / Subzis  >  Chana Ghassi

Chana Ghassi


by
Chana Ghassi, dry roasted spices and coconut make a wonderful masala to flavour boiled kala chana, which has a rich yet soothing flavour and texture due to the interplay of mellow coconut with aromatic spices.

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 96 cookbooks   This recipe has been viewed 50389 times

Chana Ghassi and a bowlful of steamed rice – now, that’s what I’d call a homely and sumptuous meal! Dry roasted spices and coconut make a wonderful masala to flavour boiled kala chana, which has a rich yet soothing flavour and texture due to the interplay of mellow coconut with aromatic spices. Make sure you add some water when cooking the chana and masala together, as this is a semi-dry subzi and not a dry one.

Add your private note

Chana Ghassi recipe - How to make Chana Ghassi

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings (3 serving )
Show me for servings

Method
    Method
  1. Combine all the ingredients together, except the kala chana, in a broad non-stick pan and dry roast on a medium flame for 3 to 4 minutes, till golden brown in colour.
  2. Allow the mixture to cool completely.
  3. Once cooled, blend in a mixer along with ½ cup of water to a smooth paste.
  4. Heat the broad non-stick pan, add the prepared paste, ½ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  5. Add the boiled brown chick peas and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  6. Serve hot with steamed rice.

Accompaniments

Basmati Rice Without Pressure Cooker, Perfect Steamed Basmati Rice 
Healthy Lemon Rice 
Tomato Methi Rice, Healthy Tomato Methi Pulao 

Nutrient values per serving
Energy96 cal
Protein2.4 g
Carbohydrates5.5 g
Fiber2.9 g
Fat7.1 g
Cholesterol0 mg
Vitamin A78.2 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.7 mg
Vitamin C4.9 mg
Folic Acid2.4 mcg
Calcium13.5 mg
Iron0.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium15.7 mg
Potassium83.5 mg
Zinc0 mg

RECIPE SOURCE : Swadisht SubzianBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email
Related to this recipe...

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Chana Ghassi
5
Archana M
 on 19 Mar 15 01:54 PM


A mildly spicy coconut gravy blended with perfectly cooked chickpeas. I cooked my soaked chickpeas for 3 whistles, it was just the right texture. This recipe will be on my menu every week.
Reply
Chana Ghassi
5
Vinita_Raj
 on 13 Sep 12 10:22 AM


Black Chana dal soaked and cooked in a coconut paste forms a nice filling dal.
Reply