Goan Chana Ross

Goan chana ross or chanya ross is a vegan white peas curry made by cooking white peas in spicy coconut-based curry. Goan Chana Ross is a vegan dish made with dried white peas or “safed vatana”. In this vegan lentil curry recipe, we add grated coconut which is not roasted. Roasted coconut is added only to tonaks and chicken curries or xacutis.

Goan Chanya Ross or Goan Chana Ross is a recipe which my mom taught me. Curry is known as ross in Konkani which is a Goan language. Dad being a pure vegetarian, mom has to cook both veg and non-veg dishes on a daily basis. The veg recipes which my mom makes are equally delicious.

Difference between ross and tonak:

Tonak is also a Konkani name for curries, but there is difference between ross and tonak. In tonaks like Goan chana tonak, we roast the grated coconut, but in ross we don’t roast. Also, we don’t add black pepper corns to this ross recipe unlike other recipes. You can also make this recipe without onion. The taste remains same.

Health benefits of white peas:

White peas are a good source of dietary fibre and also contains folic acid, iron, copper, protein and vitamin B. They are loaded with antioxidants which are good for overall health. Peas are ideal to promote weight loss. White peas are low in glycemic index and helps keep food cravings and mood swings away. They are good for diabetics.

Ingredients to make Goan style white peas curry without roasting coconut:

1. White peas: White peas are known as “safed vatana” in Hindi. The curry tastes good when made using dried white peas. However, if white peas are not available you can even use dried green peas.
2. Onion: Medium sized red onion is used in making this curry.
3. Coconut: Freshly grated coconut is used in this recipe.
4. Spices: Spices like dry red chilies, coriander seeds and cloves are used in this recipe. Make sure to use fresh spices.
5. Tamarind: Tamarind adds tangy flavour to the curry. You can use tamarind paste if you cannot get fresh tamarind. For the below given recipe, use 1 tablespoon tamarind paste.
6. Turmeric powder: Turmeric powder or curry powder is available in all Indian stores. A little bit of turmeric powder is added to the recipe for adding colour and flavour.

Steps to prepare ross made with chana:

1. Soak the white peas in water for 8 hours or overnight.
2. Pressure cook the white peas along with chopped onion by adding 1 cup water for 4-5 whistles or till boiled. Let the pressure from pressure cooker get released on its own.
3. Dry roast coriander seeds, dry red chilies and cloves together, till nice aroma gets emitted from coriander seeds. Let it cool down.
4. Take a mixer and add grated coconut, tamarind and dry roasted spices. Add 1/2 to ¾ cup water and grind this into a smooth paste.
5. Now take a deep bottomed utensil and add the ground gravy to it. Switch on the gas and keep it on low flame.
6. After 5 minutes, add the boiled white peas along with onion to the gravy and mix well. If the gravy is thick, add remaining water from the pressure cooker and mix. Add salt to taste and simmer for 10 minutes before switching off the gas or heat.

How to make a no onion no garlic version of chanya ross:

There are days when Goans eat vegetarian food without onion and garlic. At that time, just do not add onion while making the curry. Rest all steps remain same.

Serving Goan style chanya ross:

Serve this dish with steamed rice, bottle gourd subzi, rava fried raw banana and sol kadi to have a nice Goan veg meal. You can also serve this ross with bread and rotis, but we prefer to have it as a side dish with rice.

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Goan Chana Ross / Chanya Ross

Goan chana ross or chanyaross is a vegan white peas curry made by cooking white peas in spicy coconut-basedcurry.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Main Course, Main Dish

Cuisine: Goan, Indian

Servings: 4 People

Author: Raksha Kamat

Equipment

• Pressure cooker
• Mixer / Blender

Ingredients

• ½ cup dried white peas / vatana
• ½ onion chopped
• 3 tablespoon grated coconut
• 4 dry red chilies
• 1 ½ teaspoon coriander seeds
• 3 cloves
• 1- inch tamarind
• ½ teaspoon turmeric powder
• Salt to taste

Instructions

• Soak the white peas in water for 8 hours or overnight.
• Pressure cook the white peas along with chopped onion by adding 1 cup water for 4-5 whistles or till boiled. Let the pressure from pressure cooker get released on its own.
• Dry roast coriander seeds, dry red chilies and cloves together, till nice aroma gets emitted from coriander seeds. Let it cool down.
• Take a mixer and add grated coconut, tamarind,turmeric powder and dry roasted spices. Add 1/2 to ¾ cup water and grind this into a smooth paste.
• Now take a deep bottomed utensil and add the ground gravy to it. Switch on the gas and keep it on low flame.
• After 5 minutes, add the boiled white peas along with onion to the gravy and mix well. If the gravy is thick, add remaining water from the pressure cooker and mix.
• Add salt to taste and simmer for 10 minutes before switching off the gas.

Video

Notes

Do not add onion if you want to make this a pure veg recipe.

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Note: Recipe was published on 27 Nov 2016. Republished with pinterest image.