Chickpea Curry in Coconut paste with Yam (Kaabuli Chaney Ghashi with Sooran)

Ghashi is a very popular coconut based curry. I used Kaabuli Channa or Chickpea and Yam called as Sooran in Konkani. Some even make Ghashi with Black Horsegram. I like the sublime taste and flavour of Chickpeas swimming in spicy coconut paste with red chillies. Most of the Konkani dishes make use of Coconut paste made of Red Chillies, Tamarind and Coconut (Grated). The flavours are very delightful and this dish serves as a One Pot Dish since the gravy suffices for the main curry and the vegetables (phodis) serve for good bites.

One can also omit the Turmeric powder, if one desires for a brownish tinge to the dish and add some Fenugreek seeds/ Methi seeds while grinding. This renders a brownish shade to the dish.

In Konkani custom, we make different types of Ghashi - Chaney Ghashi (Chickpea), Vataaney Ghashi (Green Pea), Aaavrekalu Ghashi (Hyacinth Beans), Tingalore Ghashi (Northern Beans).

Serves ~ 10-15 servings

Recipe ~ As suggested my Mom with slight changes in spice proportion

Ingredients:

Chickpea - 1 cup

Grated Coconut - 1/2 cup

Turmeric powder - 1/4 teaspoon

Red Chillies (Byadgi Chillies preferred) - 6-8

Tamarind - 1" small pieces or 2-3 teaspoon sauce

Yam (Sooran) - 6-10 pieces

Oil - For frying

Salt - as per taste

Tempering:

Mustard seeds - 1/2 teaspoon

Curry leaves - 1 sprig

Oil - for frying

Method:

Pre-soak Chickpea or Chanaa in water overnight for around 8-10 hours. Next day morning, boil in pressure cooker with little salt and set aside. Extract vegetable stock of Chickpea from the boiled chickpeas if desired. The stock is primarily used for making Saaru.

In a saucepan, heat 1 teaspoon of oil and saute red chillies and sligthly wilt the grated coconut and put off the flame. Allow to cool and grind along with rest of the ingredients to a smooth paste. In a separate vessel, which is a deep dish pan, add the boiled Chickpeas, Sooran(Yam) and ground paste and bring to boil. Turn over to lower flame and simmer for 5-10 minutes.

Pour a temper of Mustard seeds and curry leaves in oil. Serve hot with Rice.