Goan chana cho ras is a white peas stew that’s popular for breakfast, snacks and meals. Paired with either pao or poli, Portuguese influence is evident in the cuisine. Freshly made spice mixtures are a norm in Goa, and hence, the masala is made as needed. Goan cuisine is known for the use of local ingredients like coconut and spices.
Say your friends in Goa invite you saying, “Chai yeg ya?” or “Let's have tea?” you will be offered bhaji. It can be chana cho ras, alsande tonak, mushroom tonak or sukhi bhaji with a choice of local bread with your tea. You can also pick a choice of bhajjis. If you ask me, my favourite combo is a mix of chana cho ras and sukhi bhaji with une and mirchi bhajji on the side.
So when is chana cho ras made? It is made for a ‘shivrak’ meal, which means a vegetarian meal when we do not eat onions or garlic. Goans usually observe this on Mondays, Thursdays or any festive day. So for any wedding, thread ceremony or meal in the temple, we know there will be this delicious gravy on the menu. This one is a complete crowd-pleaser!
Ingredients
- Chana or white peas: use dehydrated white peas. You can use green dehydrated peas too but avoid fresh or frozen ones.
- Onions: I use red onions liberally. You can use white ones too.
- Potato: an optional ingredient.
- Coconut: freshly grated or frozen.
- Spices for the masala: cumin seeds, coriander seeds, cloves, black pepper, fennel seeds, cinnamon, red chillies, and a pea-sized ball of tamarind. Your optional spices are nutmeg, khus khus and poppy seeds.
- Spices for the tempering: mustard seeds, turmeric and curry leaves.
- Oil for tempering.
- Salt as per taste.
- Water
Method
- Soak the peas overnight with plenty of water.
- Dice your potatoes, slice your onions and grate your coconut.
- In the morning, pressure cook the peas and diced potatoes (if using) with salt.
- Roast the masala with the spices, sliced onions and grated coconut. Grind to a fine paste.
- Make a tempering with mustard and curry leaves. Add the peas and the ground masala.
- Simmer for about 5-10 minutes.
- Serve garnished with cut coriander leaves.
Variation
To make the chanya cho ras without onion add 1 teaspoon of poppy seeds and ¼ teaspoon of nutmeg powder. Roast the poppy seeds with the coconut and the nutmeg powder when you switch off the flame.
Storage
- Store the chana cho ras in the fridge for 2 days maximum. When you want to eat it, heat the required quantity until thoroughly heated and enjoy.
- Discard the curry if it smells bad or is sticky.
Protip
- If you need the peas earlier, soak them in warm water. Keep the soaked peas covered in a casserole or any container that retains heat.
- In case you do not have the white dehydrated peas use the green o
Equipment
- Bowl to soak the peas
- Pressure cooker to cook the peas
- Wok to fry the masala
- Pan to make the curry
- Dishes and bowls to serve the curry
Related Recipes
Summary: a tasty and delicious source of plant-based protein. This Chana cho ras pairs well with batat sukhi bhaji and bread. The curry can be packed in tiffin boxes for children and office goers. It can also be paired with chapati, called rotis here or bread, buns or poori. Try this easy recipe and share your pics with me on #themadscientistskitchen.
Goan Chana cho Ras Recipe
Equipment
- 1 Bowls
- 1 Pressure cooker
- 1 Kadhai/wok
- 1 Pan
- 1 Mixer/Grinder
Ingredients
- ½ cup vatana / dried peas
- 2 cups water
- 1 teaspoon salt
- ¼ turmeric powder
Spices
- 1 tablespoon oil
- ½ teaspoon coriander seeds
- ½ teaspoon fennel seeds
- 2 cloves
- 1 inch cinnamon
- ¼ teaspoon cumin seeds
- 1 teaspoon chilli powder
- 1 small onion
- ⅔ coconut grated
- tamarind small gooseberry-sized
Tempering ingredients
- 3 tablespoon oil
- 1 tablespoon mustard seeds
- 10 curry leaves
Instructions
Pre-prep:
- Wash and rinse the white peas soak overnight or atleast for 4- 6 hours. The peas will swell and absorb water hence use a deep bowl and in sufficient quantity of water. Generally, you will need 3 times the volume of peas.
To cook the peas:
- When ready to make the curry wash the peas again and drain the water. Add drained peas to the cooker/ pressure pan, if using potato cut into cubes and add to the pan. Add water in the proportion 1:3 1 pea 3 water, add a teaspoon of salt and turmeric. Stir to mix pressure cook for 3 whistles and let the pressure drop naturally.
- Check the peas they should cooked but not mushy. Drain the peas and reserve the water. Set aside.
Let's get the masala ready:
- In a pan heat 1 tablespoon oil. Lower the flame and add cumin seeds, coriander seeds, fennel seeds, cloves, cinnamon and red chillies( if using)till aromatic.
- Add the sliced onion and stir fry till the onions become translucent.
- Add the poppy seeds and nutmeg if using and fry for a minute.
- Add the coconut and stir-fry again on low flame till the coconut becomes brownish.
- Switch off the flame and add the red chilli powder (if using) and the tamarind ball and mix.
- Transfer to a plate and cool the masala. Once cool grind to a fine paste using water. Set aside.
To make the curry:
- In a wok heat 3 tablespoon oil and splutter the mustard seed. Add the curry leaves and give a quick stir.
- Add the drained peas and stir for a minute or 2.
- Add the ground masala paste and mix well.
- Use the reserved water to rinse the mixer and add to the bubbling gravy.
- Adjust the seasoning and add water to adjust the thickness of the gravy.
- Let the mixture boil for 5-7 minutes.
- Garnish with coriander and serve with pav, poli, or une.
Chitz says
Lovely one, perfectly made 🙂
KP says
You are coming up daily with new dishes that I haven't heard.The picture looks great.
manjula says
loving this goan style curry 🙂 looks super delicious and yummy dear!! lovely choice of selection for the letter C 🙂
pinksocks says
This sounds so lovely. Excellent.
nayana says
yummy n delicious chana dish.....
cookingwithsapana says
Lovely bhaji and wonderful clicks. Chana and potato are any time favorite and when combined it must be delicious ..
Preeti Garg says
Look delicious and tasty, i love goan spices
Chef Mireille says
I would love having that over some rice
Sowmya says
that is so new to me... looks fabulous!!
Sowmya
Srivalli says
Sounds very authentic and interesting Archana..very nice..do send it for side dish mela thanks!
Sandhya Karandikar says
Archana I love this Chana recipe. As a child I use to have it at my neighbours home who were from Goa. This has revived my childhood memories. Thank you.
pumpkinfarmfood says
aah, tonak pav, i loved the freshness of mornings in goa the most when we were served with fresh tonak and equally freshly baked pav, thanks for reminding
Janani says
yummy dish love channa in any dish.
Priya says
I can finish this wonderful dish in no time with some rotis.
veena says
As kp says..seeing new dishes daily...looks delicious!!!
Pavani says
That is quite an elaborate breakfast dish. Sounds hearty and delicious.
Gayathri Kumar says
Looks like a tasty gravy for breads....
Vaishali Sabnani says
These are vataanas..very different recipe..looks great will try to make a Goan meal some day.
harini says
Sounds very authentic! Looks very appealing!
PJ says
Wow!Another goan dish to try.Looks yum Archana...
Sreevalli K Emani says
Tasty & delicious..
Sandhya Ramakrishnan says
I am learning so many Goan dishes ever since I joined BM! Lovely recipe 🙂
Suma Gandlur says
I got to learn a new chole dish this time. 🙂
Kalyani says
super yum !! bookmarking !
foodiliciousnan says
That was a nice insight into Goan breakfast...Sure looks like the type of stuff I'd love to eat!
saras says
Authentic Goan Bhaji makes me hungry now..
Kashinath Dhumaskar says
It Should be chana choi ros and not ras
themadscientistskitchen says
Thanks editting the name.
Sasmita says
great share using peas. I can have these any time of the day, seems super tempting. Love this goan breakfast option 🙂
ArchanaPotdar says
Thanks.