Before my family tree extended to the Konkan coast of India, coconut was an ingredient in sweets and an occasional addition as a topping to boiled and roasted chickpeas (Sundal).
But my MIL's cooking makes use of coconut in so many many ways, sweet and savory, it amazes me every time with its versatility!
Best off all, coconut adds a lot of fiber and protein ( yes carbs too, but benefits outweigh it easily ) to the dish!
Chananghashi ( ghashi of Chana) can in corporate any one of these vegetables :
- Raw jackfruit ( yes it's a fruit not a vegetable but it tastes like one when raw and we get canned or fresh based on great season ), but I have seen my MIL add this only for special occasions
- Watery vegetables : bottle gourd, white pumpkin.
I just make the plain one :) tastes wonderful when slow cooked too!
Ingredients
1.5 cups black chickpeas ( kala chana)
4 cups of water
Salt
Fresh coconut 1/2 cup
6 dried red chilies byadgi type
1 tbsp Corriander powder
Tempering materials (mustard, used,red chilies, curry leaves)
Tamarind small quarter size)
Vegetable of choice see notes above ( optional)
Method:
o In the slow cooker , place the Chana , water and salt to taste and set timber for 7 hours on high
o half way through add the vegetable of choice.
o After timer is done, check that the Chana can be easily crushed with the back of a spoon if not extend another hour.
o Make a smooth paste out of the coconut , redchillies and coriander powder.
o Add to the cooked chana and simmer either in slow cooker( 1/2hr) or stove top(10min)
o Finally heat oil and fry the tempering materials and add to the Ghashi.
Enjoy with Rice and Pappad!
