Mangalorean Chana Gassi Recipe
A high protein Mangalorean recipe with kabuli chana (white chickpeas) - soaked overnight, salt - to taste, dry red chillies. Ready in 35 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
21 steps- 1
To begin making Mangalorean Chana Gassi Recipe, soak Chickpeas overnight and pressure cook with water and salt for about 3 whistles
kabuli chana (white chickpeas) - soaked overnight(1 cup)salt - to tastesalt - to tastewater - as needed - 2
Prep with other ingredients as well
- 3
Drain the excess water and keep the cooked chickpeas aside
water - as needed - 4
In the meanwhile, prepare the masala
- 5
To prepare masala, in a kadai, dry roast coriander seeds until the aroma rises from it
coriander (dhania) seeds(4 tablespoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 6
Keep aside
- 7
In the same pan, dry roast red chillies until crisp for about a minute
dry red chillies(8) - 8
Let it cool
- 9
Once cooled, add turmeric powder, coconut, garlic, about 1/2 cup water and tamarind paste to it and grind using a mixer to a fine ground paste
cloves garlic(4)fresh coconut - grated(1 cup)tamarind paste(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)water - as neededcoconut oil(1 tablespoon) - 10
Now, in a Kadai, add the ground masala and saute it for about a minute
- 11
Add the cooked chickpeas and a cup of water
water - as needed - 12
Cook until the raw smell of the grounded paste goes off
tamarind paste(1 teaspoon) - 13
Adjust the amount of water according to your desired consistency
water - as needed - 14
Add a few tablespoon of water to thin out the curry
water - as neededcurry leaves - a handful - 15
Season it with salt
salt - to tastesalt - to taste - 16
In a tadka pan, heat coconut oil
fresh coconut - grated(1 cup)coconut oil(1 tablespoon) - 17
Once the oil is hot, add asafetida, mustard seeds, curry leaves and fenugreek seeds
coriander (dhania) seeds(4 tablespoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)curry leaves - a handful - 18
Let them splutter
- 19
Pour the tempering over the curry
curry leaves - a handful - 20
Let it rest until it is served
- 21
Give a quick stir and Serve Mangalorean Chana Gassi Recipe with Malabari Parotta Without Egg Recipe (Kerala Parotta) or Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) for lunch
kabuli chana (white chickpeas) - soaked overnight(1 cup)fresh coconut - grated(1 cup)coconut oil(1 tablespoon)
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Mangalorean Chana Gassi Recipe
A high protein Mangalorean recipe with kabuli chana (white chickpeas) - soaked overnight, salt - to taste, dry red chillies. Ready in 35 min, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making Mangalorean Chana Gassi Recipe, soak Chickpeas overnight and pressure cook with water and salt for about 3 whistles
kabuli chana (white chickpeas) - soaked overnight(1 cup)salt - to tastesalt - to tastewater - as needed - 2
Prep with other ingredients as well
- 3
Drain the excess water and keep the cooked chickpeas aside
water - as needed - 4
In the meanwhile, prepare the masala
- 5
To prepare masala, in a kadai, dry roast coriander seeds until the aroma rises from it
coriander (dhania) seeds(4 tablespoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon) - 6
Keep aside
- 7
In the same pan, dry roast red chillies until crisp for about a minute
dry red chillies(8) - 8
Let it cool
- 9
Once cooled, add turmeric powder, coconut, garlic, about 1/2 cup water and tamarind paste to it and grind using a mixer to a fine ground paste
cloves garlic(4)fresh coconut - grated(1 cup)tamarind paste(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)water - as neededcoconut oil(1 tablespoon) - 10
Now, in a Kadai, add the ground masala and saute it for about a minute
- 11
Add the cooked chickpeas and a cup of water
water - as needed - 12
Cook until the raw smell of the grounded paste goes off
tamarind paste(1 teaspoon) - 13
Adjust the amount of water according to your desired consistency
water - as needed - 14
Add a few tablespoon of water to thin out the curry
water - as neededcurry leaves - a handful - 15
Season it with salt
salt - to tastesalt - to taste - 16
In a tadka pan, heat coconut oil
fresh coconut - grated(1 cup)coconut oil(1 tablespoon) - 17
Once the oil is hot, add asafetida, mustard seeds, curry leaves and fenugreek seeds
coriander (dhania) seeds(4 tablespoon)mustard seeds(1/2 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)curry leaves - a handful - 18
Let them splutter
- 19
Pour the tempering over the curry
curry leaves - a handful - 20
Let it rest until it is served
- 21
Give a quick stir and Serve Mangalorean Chana Gassi Recipe with Malabari Parotta Without Egg Recipe (Kerala Parotta) or Mangalorean Neer Dosa Recipe (Savory Rice & Coconut Crepe) for lunch
kabuli chana (white chickpeas) - soaked overnight(1 cup)fresh coconut - grated(1 cup)coconut oil(1 tablespoon)
Rate this recipe
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