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• 3/4 cup dried chickpeas, soaked for at least 4 hours (or overnight for best results)
• 2 dried red chilies (adjust heat to your preference; consider using 1 hot cayenne/thai chili and 1 milder bydagi/guajillo for balanced flavor)
• 2 tsp whole coriander seeds
• 1/4 tsp black peppercorns (reduce quantity for less heat)
• 1/3 cup shredded coconut (either dried, fresh, or frozen)
• 5 cloves fresh garlic
• 1/2 medium onion, roughly chopped
• 1/8 tsp ground cinnamon
• 1/2 cup water, for blending the sauce base
• 1/2 tsp turmeric powder
• 3/4 tsp salt, divided
• 1 cup water, for cooking the curry
• 1/2 to 1 tsp tamarind paste (adjust to desired tanginess)
• Fresh lemon wedges and a sprinkle of cayenne for garnish (optional)

For Tempering (Tadka):

• 1 tsp neutral oil (such as organic safflower or sunflower oil)
• 1/2 tsp mustard seeds
• 1/8 tsp fenugreek seeds
• 8 to 10 fresh curry leaves

1. Ensure your dried chickpeas have been soaked for at least 4 hours, or preferably overnight. (Refer to the notes section for instructions on using pre-cooked chickpeas).
2. Heat a dry skillet over medium heat. Add the whole coriander seeds, dried red chilies, and black peppercorns. Toast these spices until they become fragrant and the coriander seeds start to slightly change color, typically 1 to 2 minutes.
3. Add the shredded coconut to the skillet with the toasted spices and mix well. Continue to roast for approximately 30 seconds, or until the coconut turns lightly golden. Be vigilant to prevent burning.
4. Carefully transfer the toasted spices and coconut to a blender. Add the roughly chopped onion, garlic cloves, cinnamon, and 1/2 cup of water. Blend until a smooth, uniform paste is achieved. (Chef’s Note: Over-blending onion and garlic can sometimes introduce a subtle bitterness. To avoid this, you can blend the coconut, water, and spices first, then add the onion and garlic and pulse briefly until coarsely blended, or simply finely chop the onion and garlic by hand instead.)
5. Pour the freshly blended spice paste into your Instant Pot or pressure cooker. Stir in the turmeric powder and 1/2 tsp of the divided salt. Mix thoroughly to combine all ingredients.
6. Drain and thoroughly rinse the soaked chickpeas. Add them to the pot along with 1 cup of fresh water. Give everything a good stir to ensure even distribution.
7. Secure the lid on your Instant Pot or pressure cooker. Cook on Manual (High Pressure) for 35 to 40 minutes. Once cooking is complete, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
8. After the pressure has fully released, open the lid. Stir in the tamarind paste (start with 1/2 tsp and add more to taste for desired tanginess) and any additional salt if needed. If you prefer a spicier curry, a pinch of cayenne pepper can also be stirred in at this point.
9. Prepare the Tempering (Tadka): In a small, separate skillet, heat 1 tsp of neutral oil over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Immediately follow with the fenugreek seeds, then carefully add the fresh curry leaves (they may crackle and splutter, so proceed with caution). Cook for just a few seconds until they become fragrant.
10. Carefully pour the hot tempering mixture directly over the Chana Gassi in the Instant Pot and gently stir it in. This “tadka” is crucial for adding a final burst of aroma and a layer of authentic flavor to your curry.
11. Serve your hot, aromatic Mangalorean Chana Gassi with freshly steamed rice, our suggested tomato rice, or your favorite Indian flatbreads such as roti or naan. For an extra touch of freshness, garnish with a squeeze of fresh lemon juice or a light sprinkle of cayenne pepper, if desired.

Making with Canned/Cooked Chickpeas, Plant-Based “Chicken” Substitutes, or Veggies (Saucepan Method): If you’re using pre-cooked chickpeas, your preferred plant-based “chicken” substitutes (such as soy curls, seitan, or jackfruit), or a mix of chopped vegetables, this curry can be easily prepared on the stovetop. Begin by adding the blended onion-coconut-spice mixture to a saucepan. Cook over medium heat for 7 to 9 minutes, stirring frequently, until the raw onion aroma completely dissipates and the sauce thickens slightly. Then, incorporate the tamarind paste, 1.5 to 2 cups of your cooked beans or chopped veggies, 1/2 cup of water, and the remaining salt. Cover and simmer for approximately 10 minutes, or until the vegetables reach your desired tenderness and the flavors have fully melded. Taste and adjust seasoning as needed. Finally, stir in a squeeze of fresh lemon juice and the prepared tempering (tadka) just before serving.

Tomato Rice (as pictured): To prepare the delightful tomato rice shown accompanying the Chana Gassi: Wash 1 cup of long-grain white basmati rice and soak it for 15 minutes. In a blender, combine 2 ripe tomatoes with 1 cup of water and blend until completely smooth. Heat 1 tsp of neutral oil in a saucepan over medium heat. Once hot, add 1/2 tsp of mustard seeds and allow them to splutter. Immediately add 4-5 fresh curry leaves and stir briefly. Pour in the blended tomato mixture and bring it to a boil. Add the drained rice, an additional 3/4 cup of water, 1/3 tsp of salt, and 1/4 tsp of cayenne pepper or paprika, then mix gently. Partially cover the saucepan and cook for 8 minutes. Reduce the heat to medium-low, cover completely, and continue to cook for another 5 minutes. Remove from heat and let it rest, covered, for 2 minutes before fluffing with a fork. Stir in 1 to 2 tsp of fresh lemon juice, fluff again, and let sit for another 2 minutes before serving. This tomato rice recipe is a perfect complement to the Gassi and will be featured in a dedicated post soon!

Serving Suggestions: While traditionally served with rice, Chana Gassi is also wonderfully versatile. It pairs excellently with other grains like quinoa or millet, or with various Indian flatbreads such as chapati, paratha, or even dosa. For a more elaborate meal, consider serving it alongside a simple green salad or a cooling dairy-free raita.

Storage & Freezing: Leftover Chana Gassi can be stored in an airtight container in the refrigerator for up to 3-4 days, making it an ideal candidate for meal prepping. It also freezes exceptionally well for up to 2-3 months. To reheat, thaw overnight in the refrigerator and gently warm on the stovetop or in the microwave, adding a splash of water if needed to restore its perfect consistency.

Nutrition Information (per serving)

Please note: Nutrition information is automatically calculated and should be considered an approximation only. This calculation does not include accompanying rice or any other serving suggestions.