Goan Chonya Ros | Goan Chana masala | Goan white peas curry ( V+ GF )

This Goan Chonya Ros/ Goan chana masala is a scrummy vegan and gluten-free dish. Chonya or chone means dried white peas in Konkani. You can use the yellow and green varieties too. Although you need to plan ahead, since the peas require to be soaked, it is still super simple to put together.


This recipe calls for a ground paste of freshly grated coconut and roasted whole spices. I’m sharing my Mum in law’s recipe for this wonderful vegetarian delight. Her recipe is a rather quick one.

Since I don’t find dried peas here, I’ve used chickpeas, which works well too.

So I won the first week of the recipe challenge contest, Thank you, Lina πŸ™‚ As per the rules, I have to select an ingredient to work with for this week’s recipe challenge contest, I chose chickpeas/garbanzo beans, here is my contribution!

Step by step instructions

1.Rinse the chickpeas with water, then soak it in about 3 cups of water overnight.

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2.Next morning, drain the water and rinse the chickpeas once again. Pressure cook the chickpeas with little salt on medium heat , for about 7- 10 whistles or until done , It should be soft when you try to mash it with your fingers.( Skip if using canned ones)

3.Heat oil in deep bottomed pan/ kadai , saute the onions until they are translucent and caramelized.

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4.Let the sauteed onions cool. Now in your electric mixer/grinder, make a smooth paste of these onions with coconut, cilantro, garam masala and fennel seeds, using water ( little more than 1/4 cup of water).

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5.Heat oil in a deep bottomed pan on medium low heat, Β add mustard seeds, Once they splutter add curry leaves and green chillies if using.

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6.Immediately add the above ground paste, and saute for about 5 minutes until the masala oozes out oil.

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7.Now add the chopped tomatoes, and cook for another 5 minutes until the tomatoes are mushy.

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8.Add the boiled chickpeas , and coat it gently with the masala mixture.

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9.Rinse the grinder jar with about 1 and 1/2 cup of the chickpeas stock water, ( add water if using canned ones) and add it to the pan. Crank up the heat to high, give everything a good stir, add more salt if required( since salt is already added whilst pressure cooking the chickpeas , so add accordingly) let it come to a boil, then reduce the heat to low , and let it simmer and thicken to achieve the desired thickness of the gravy ( about 10 minutes)

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10.Serve with hot steamed rice/pulao/ chapati or any flat bread.

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Goan chonya ros ( Goan chickpea curry/ chole masala)

Prep Time: 10 hours

Cook Time: 25 minutes

Total Time: 10 hours, 25 minutes

Serving Size: 3-4 people

Ingredients

  • 1 cup dried white peas or chickpeas ( garbanzo beans) / 15.5 once canned garbanzo beans
  • To be ground to a smooth paste
  • 1 onion, sliced (About 1& 1/2 cup)
  • 1/4 cup cilantro leaves
  • 1 tablespoon garam masala
  • 1/4 teaspoon fennel seeds
  • 1/2 cup freshly grated coconut
  • Other ingredients
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • few curry leaves
  • 1 medium tomato, chopped
  • 2-3 nos. green chillies (optional)
  • salt to taste

Instructions

  1. Rinse the chickpeas with water, then soak it in about 3 cups of water overnight.
  2. Next morning, drain the water and rinse the chickpeas once again. Pressure cook the chickpeas with little salt on medium heat , for about 7- 10 whistles or until done , It should be soft when you try to mash it with your fingers.( Skip if using canned ones)
  3. Heat oil in deep bottomed pan/ kadai ,saute the onions until they are translucent and caramelized.
  4. Let the sauteed onions cool. Now in your electric mixer/grinder, make a smooth paste of these onions with coconut, cilantro, garam masala and fennel seeds, using water ( little more than 1/4 cup of water).
  5. Heat oil in a deep bottomed pan on medium low heat, Β add mustard seeds, Once they splutter add curry leaves and green chillies if using.
  6. Immediately add the above ground paste, and saute for about 5 minutes until the masala oozes out oil.
  7. Now add the chopped tomatoes, and cook for another 5 minutes until the tomatoes are mushy.
  8. Add the boiled chickpeas, and coat it gently with the masala mixture.
  9. Rinse the grinder jar with about 1 and 1/2 cup of the chickpeas stock water, ( add water if using canned ones) and add it to the pan. Crank up the heat to high, give everything a good stir, add more salt if required( since salt is already added whilst pressure cooking the chickpeas , so add accordingly) let it come to a boil, then reduce the heat to low , and let it simmer and thicken to achieve the desired thickness of the gravy (about 10 minutes)
  10. Serve with hot steamed rice/pulao/ chapati or any flat bread.
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If you wish to participate in the recipe challenge contest, click here and add your link.

Regards,

Freda πŸ™‚

57 comments

  1. Loretta says:

    Oh love chole Freda, and your mum in law’s recipe sounds quite lovely. I usually add a bit of coconut milk powder to my chole towards the end. I too love using curry leaves in my Indian cooking. I thought you lived in California, can you not grow it there? The rice dish looks like a real good accompaniment too.

      • Loretta says:

        Oh gosh I was on vacation in some southern states just last week and ended up in Louisiana with some friends from England. I have an Aunt in New Orleans and we visited her, she showed me her curry leaf plant that she has in a pot, it was huge. You really should try growing it there, the weather will be perfect for it.

  2. Vajeea says:

    This looks so yummy! I love chole masala but I have never tasted it with coconut. I am going to try your recipe next time I make chickpeas πŸ™‚

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