To prepare this delicious dish, I have used Goan sambhar powder, which is an aromatic blend of spices with a unique flavour. It is so versatile and comes in handy to cook up anything in a jiffy. A dash of coconut milk or powder with a couple of tablespoons of this spice mix makes an excellent coconut-based dish. Incredibly delicious and can be enjoyed with rice, bread or roti. Alternatively, freshly grated coconut can be substituted to achieve a dry preparation.
The dried peas are soaked overnight and cooked until tender. Mixed-in with sauteed onions, curry leaves, green chillies, garlic, ginger, tomato, turmeric powder, sambhar powder and coconut milk. Tamarind water lends a hint of sourness that balances the overall taste. Quick and easy to make. A hearty, tasty vegetable dish.
Dried peas are packed with fibre that aid in lowering cholesterol and managing blood sugar levels. Good source of iron, magnesium and potassium, healthy for the heart. Low in fat and rich in protein that helps with weight loss. Contains purine so those with kidney problems or gout should limit or avoid consuming dried peas.
The dried peas are soaked overnight and cooked until tender. Mixed-in with sauteed onions, curry leaves, green chillies, garlic, ginger, tomato, turmeric powder, sambhar powder and coconut milk. Tamarind water lends a hint of sourness that balances the overall taste. Quick and easy to make. A hearty, tasty vegetable dish.
Dried peas are packed with fibre that aid in lowering cholesterol and managing blood sugar levels. Good source of iron, magnesium and potassium, healthy for the heart. Low in fat and rich in protein that helps with weight loss. Contains purine so those with kidney problems or gout should limit or avoid consuming dried peas.
Goan Chana Masala
(Serves 6)
Ingredients:
2 cups dried green peas
1 large onion (chopped)
2 long green chillies (slit)
1 large tomato (chopped)
4 large cloves of garlic (chopped)
1/2 inch ginger (grated)
1 sprig curry leaves
1/2 teaspoon turmeric powder
2 tablespoons Goan sambhar powder
5 tablespoons Maggi coconut milk powder or 1 can (400 ml) coconut milk
1 cup tamarind water
1/2 a bouillon cube
a pinch of sugar
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Soak dried peas overnight in water, drain and cook with 6 cups of fresh water. Bring to a boil, reduce to a simmer, cover and cook with salt until soft. Skim off the foam that rises to the top. It will take around 40 to 45 minutes for the peas to be tender. (I don't pressure the peas as they turn to a mush very quickly.)
Heat oil in a pan and add curry leaves. When fragrant, sauté onion, garlic, ginger and green chillies. Once onion is translucent, stir in tomato and cook till pulpy. Mix in the sambhar powder and turmeric powder. Fry for few seconds. Add the boiled peas along with the remaining cooked water, tamarind water, coconut powder (mixed with 1/2 cup water) or coconut milk, bouillon cube, sugar and salt.
On medium heat, simmer gravy until thick. Check for seasoning and garnish with coriander leaves.
Serve hot with rice, bread or roti.
Note:
(Serves 6)
Ingredients:
2 cups dried green peas
1 large onion (chopped)
2 long green chillies (slit)
1 large tomato (chopped)
4 large cloves of garlic (chopped)
1/2 inch ginger (grated)
1 sprig curry leaves
1/2 teaspoon turmeric powder
2 tablespoons Goan sambhar powder
5 tablespoons Maggi coconut milk powder or 1 can (400 ml) coconut milk
1 cup tamarind water
1/2 a bouillon cube
a pinch of sugar
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Soak dried peas overnight in water, drain and cook with 6 cups of fresh water. Bring to a boil, reduce to a simmer, cover and cook with salt until soft. Skim off the foam that rises to the top. It will take around 40 to 45 minutes for the peas to be tender. (I don't pressure the peas as they turn to a mush very quickly.)
Heat oil in a pan and add curry leaves. When fragrant, sauté onion, garlic, ginger and green chillies. Once onion is translucent, stir in tomato and cook till pulpy. Mix in the sambhar powder and turmeric powder. Fry for few seconds. Add the boiled peas along with the remaining cooked water, tamarind water, coconut powder (mixed with 1/2 cup water) or coconut milk, bouillon cube, sugar and salt.
On medium heat, simmer gravy until thick. Check for seasoning and garnish with coriander leaves.
Serve hot with rice, bread or roti.
Note:
- Depending on desired consistency, add more water.
- This dish taste like Patoll Bhaji.
- Recipe for Goan Sambhar Powder, click here.
- For a dry dish using dried black chana, soak and follow as above but discard the cooked dark water. Also, substitute coconut milk or powder with freshly or frozen grated coconut, which is added at the end and cook until all the liquid has been absorbed.
