Channa Ghashi is a mildly spiced coconut-based side dish from our Konkani GSB community. In this, we use black channa ( chickpeas) and either yam or tender jackfruit, depending on availability and your choice. Yam, as you know, is known as Suran in Hindi, Suvarna Gadde in Kannada and Surnu in my mother tongue, Konkani.
As this is a common dish, people make it in different ways. This is the way I have always been making Channa Ghashi based on how my mother used to make it.
The specialty in this method is that we include 1 tbsp of coconut gratings and 10-12 methi seeds in the seasoning, apart from the customary mustard seeds and curry leaves. This enhances the flavor.
The seasoning is normally done with coconut oil.
Tip: The addition of raw rice while grinding helps to thicken the ground paste
- Black Channa/Chickpeas/Kadle, 1 cup
- Yam, (Suran), 150 gms
- Fresh Coconut Gratings, 1 cup
- Roasted Byadgi Red Chillies, 5
- Tamarind, small ball - size of a gooseberry
- Raw Rice, 1 tsp
- Salt, to taste
- Mustard Seeds, 1 tsp
- Curry leaves, 1 sprig
- Fenugreek ( Methi) Seeds, 10-12
- Coconut Gratings, 1 tbsp
- Coconut Oil, 1 tbsp
Wash and soak the black channa for 6-8 hours or overnight
Next morning, discard the water
Add fresh water and a little salt to the soaked channa
Pressure cook the channa for 3-4 whistles or till done
Once the cooker cools remove the cooked channa and keep aside. Likewise, remove the stock ( water in which the channa is cooked ) and keep aside separately.
Peel the yam and wash it thoroughly. Cut the yam into cubes
In a vessel, cook the yam separately in adequate water with a little salt till it gets done
Grind together in a mixer jar the fresh coconut gratings, roasted red chillies, tamarind and raw rice to a smooth paste adding the required amount of water
To the cooked yam, add this ground paste and the cooked channa, mix well, and add salt to taste ( remember that little salt has been already added while cooking the channa and the yam)
Add water OR the channa stock and adjust the consistency of the ghashi ( it should not be too thick or too thin) and bring to a boil
Lower the flame and let it simmer for about 5 minutes then switch off the gas
Heat coconut oil in a small pan and when it gets hot add the mustard seeds, when they splutter add the curry leaves, methi seeds and the coconut gratings and sauté till the coconut gratings turn slightly golden
Pour this seasoning on to the Channa Ghashi
Serve hot as a side dish to the main meal