Chanya ross is a very healthy choice among vegetarian recipes. This is one of the authentic goan recipe which goes well with rice.
Today I am going to show you Authentic Goan(Indian) Vegetarian Chana curry or vatana(Yellow dry peas) curry . We call it chanya ross and this is mostly prepared during holy occasions or on vegetarian days where no onions , no garlic is allowed.
Actually, I am not so good at vegetarian recipes, but my Mother-in-law is very good at it , so I asked her the authentic recipe of this curry , since I am just tired of eating daal, rice on Mondays.
The recipe is very simple and quick to prepare. Earlier , I had posted Goan chanya tonak recipe here on my blog . Chanya ros is almost the same like Chanya tonak but onions and garlic is excluded and mustard, cumin tempering is added for extra flavor and aroma. Also, less amount of chana or vatana is used for ros as compared to tonak.
- 1/2 Cup Chana /Yellow dry Vatana
Ingredients for the gravy:
- 1 cup Fresh Grated Coconut
- 1 Tablespoon oil
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon coriander Seeds
- 2-3 Black Pepper corns
- 2-3 Cloves
- 1 Teaspoon Sauf/Fennel Seeds
- 2-3 Dry red Chilies
- 1 Small marble size ball of Tamarind
Ingredients for Tempering
- 1 Tablespoon Ghee/Clarified Butter
- Pinch of Hing/ Asafetida
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Mustard Seeds
- 3 Slit green chilies
- 8-10 curry leaves
- Handful of chopped coriander leaves / Cilantro
Soak vatana for 4-6 hours or overnight and pressure cook them with 1 teaspoon salt for upto 2 whistles.
In a skillet kept on medium heat, add oil and all the spices like coriander seeds,pepper corns, cloves , fennel seeds and dry red chilies.
Saute for few seconds.
Remove them at the side on the skillet , and add grated coconut. Fry it on low heat till coconut turns light brown in color. This will take about 2 minutes.
Pour this mixture in the mixer grinder, add tamarind and turmeric powder .
Using 1/2 cup water, grind it to smooth paste.
Now let us give some tempering.
Heat ghee in a saucepan and once ghee melts, keep the flame on low heat.
Add cumin seeds, mustard seeds, green chilies and curry leaves.
Cover and let everything splutter. Will take just a few seconds.
Remove the cover and add a pinch of hing.
Add the cooked vatana into this tempering.
Mix well and add the prepared coconut paste.
Add the required amount of water. Mix well.
Keep the heat on medium high.
Let it come to boil .
Reduce the heat, add salt and mix.
Switch off the heat and sprinkle chopped coriander leaves.
Serve chanya ros hot with rice.