Chana Ghashi (Black Chickpeas cooked in coconut gravy using Instant Pot and traditional way)

Chana Ghashi (ChaNya Ghashi or ChaNe Ghashi) is a very staple and beloved dish of the konkani clan :) This quintessential yummy ghashi is usually eaten with rice, parboiled rice, papad, sandige, pickles etc. A slurpicious curry where you literally keep licking your fingers even after your plate is wiped off clean :) The addition of either kadagi (young/raw jackfruit) or plantain pieces or potato makes it even more yummY!

I got this Instant Pot Cooker(IP) :) after the rage on the internet :), it's been a month now and I keep experimenting with it on and off. Have tried Khandvi, Chole, Oats, Fish curry etc which comes out excellent, will upload those recipe also! (eventually :)) Today I cooked my husband's favorite chana ghashi in IP and it came out perfect! 2 thumbs up! I couldn't be more happy.

I will write the recipe for both Instant Pot as well as traditional method here, so not to worry :)

Legumes when cooked with coconut masala tastes simply awesome. I don't know what it is but the taste is exquisite. It is funny how my cooking trait keeps changing! Few years back coconut was hailed as the villain in the food industry because of the oil content in it which eventually led to cholesterol disease. So I restricted myself from using coconut with just few must recipes up my sleeve. But now in the past couple of years, coconut has taken the spot of a healthy ingredient and the experts say that it must be incorporated in your diet! So yay to that! I have started using it a little bit more and am happy to cook without much guilt! Just a FYI:  anything in excess is bad for health :):)

Let us take a look at Chana Ghashi recipe cooked in IP and traditional way.

Ingredients:

• 1 cup chana (black chickpeas)
• 1/2 cup fresh grated coconut
• 5-6 dry red chillies
• 1 small marble shaped tamarind ball
• 1 can young jackfruit (raw jackfruit)
• 2 tsp coconut oil
• 1 sprig curry leaves
• 1 tsp mustard seeds
• pinch asafoetida (optional)
• salt to taste

Preparation:

Instant Pressure Cooking Method:

• Soak the chana overnight or atleast 6-8 hours. Drain the water.  Dump the chana in IP container.
• Add enough water to soak the chana (should be immersed in water with approx 1 inch water showing on top of chana) Add salt to taste.
• Close and lock the lid, press manual mode and set to 15 minutes pressure cooking time. When time is up NPR. ( Note: I have also tried it on bean/chili mode--- takes 30 minutes of cooking)
• In the meantime, prepare your coconut masala (known as masol in konkani). In a blender,  add coconut, dry chillies and tamarind and make a fine paste by adding little water.
• Also drain the water from young jackfruit tin, rinse it nicely, cut into pieces and keep aside.
• Open the lid of the IP once you get the indication, your chana should be nicely cooked.
• Using a masher gently mash the chana to get the creaminess/thickness in the curry.
• Now pour the coconut paste in the cooked chana, add chopped young jackfruit (kadagi) pieces, adjust salt.
• Close the lid, on sealing, press manual mode for 3 minutes. Open the lid when pressure releases. Your Chana Ghashi is done!! You can transfer it to a serving bowl.
• Now you can give a tadka by heating oil in a tadka pan, add mustard seeds, let it splutter, then add curry leaves and hing.
• Pour this over the chana ghashi and enjoy!!

Traditional Method:

• Soak the chana overnight or atleast 6-8 hours. Drain the water.  Dump the chana, add enuf water, salt in a pressure cooker and cook for 4-5 whistles.
• Let the cooker cool off, open the lid. Your chana should be nicely cooked.
• In the meantime, prepare your coconut masala (known as masol in konkani). In a blender,  add coconut, dry chillies and tamarind and make a fine paste by adding little water.
• Also drain the water from young jackfruit tin, rinse it nicely, cut into pieces and keep aside.
• Using a masher gently mash the chana to get the creaminess/thickness in the curry. Now pour the coconut paste in the cooked chana, add chopped young jackfruit (kadagi) pieces, adjust salt.
• Bring the curry to a boil, then simmer for 6-8 minutes while stirring in between. Adjust water and salt as per your liking of thickness. Switch off the gas.
• Now you can give a tadka by heating oil in a tadka pan, add mustard seeds, let it splutter, then add curry leaves and hing.
• Pour this over the chana ghashi and serve hot with rice or roti.

njoY!! happY cookinG!!

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Kala Chana Masala (Curry)
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Health Benefits: Chana is loaded with proteins. The fact that chickpeas have low glycemic index (GI) makes this legume good for diabetics. It causes a slow and steady release of glucose into the bloodstream and thus, maintains your blood sugar levels. Chickpeas also help in relieving mood changes during menstruation and post-menopausal symptoms in women. The high fibre content in chickpeas helps in promoting a healthy digestive system and intestine by lowering the risk of digestive disorders.