Chane Ghashi

Chickpeas in a spiced coconut base


  • 1/2 cup chickpeas / kabuli chana - soaked overnight
  • 1 cup coconut, grated
  • 5 dry red chillies
  • 1 1/2 teaspoons coriander seeds
  • 1 tamarind, lemon sized ball
  • 3 cloves garlic
  • 2 teaspoons Oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon fenugreek seeds (methi)
  • curry leaves


  1. Pressure cook chana with salt till tender. Keep aside.
  2. Grind dry chillies, with grated coconut, red chillies, coriander seeds, tamarind, garlic and little water into fine paste
  3. Heat oil. Fry the paste for few minutes. Add chana. Stir. Add water to adjust consistency.
  4. Temper with fried mustard seeds, fenugreek seeds and curry leaves.
  5. Serve Chane Ghashi hot with roti.

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