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Goan Chanya Ros (White Pea Curry)

Chanya Ros is a delicious vegetarian white vatana gravy from Goa. It is mostly prepared on religious occasions. Vatana is great for health. It helps lower cholesterol and manages blood-sugar disorders. It also has a high fiber content that prevents blood sugar levels from rising quickly after a meal. Besides, it provides protein, minerals and dietary fiber with almost no fat. 

Collect it:

For Masala

· 1 tsp oil

· 2 dried red chillies

· 1 tbsp peppercorns

· 5 cloves

· 1 tbsp coriander seeds

· 1 tbsp fennel seeds

· 1 onion

· 4 garlic cloves

· half inch ginger

· ½ cup grated coconut add more if required

Rest of the ingredients

· 1 cup vatana/dried peas

· 1 tsp turmeric powder

· 1 tbsp ghee

· 1 tsp mustard seeds

· 1 tsp cumin seeds

· 4-5 tbsp curry leaves

· 1 green chilly

· Pinch of asafoetida/hing

· water as required

· 1 tbsp salt as required

· 1/3 cup chopped coriander

Make it:

Soak vatana overnight (preferably) and then boil it in turmeric + salt water. I normally boil it in my pressure cooker and give it about a whistle, max 2 whistles.

In a pan, add oil and once it is hot add and roast dried red chillies, peppercorns, coriander seeds, cloves and fennel seeds. Cook for a minute. Take it off the pan.

Add oil to the pan and fry onions, ginger and garlic. Once the onions turn translucent, Remove from the pan and set aside.

Add grated coconut to the pan and dry roast it till it begin to brown. Be careful to not burn it. Cook it on low medium flame. Set aside and let it cool.

Heat ghee in a pan, temper mustard seeds and cumin seeds. Once they begin to crackle, add the curry leaves, asafoetida/hing and a slit green chillie.

A minute later, add the freshly ground paste, give it a quick mix. Add boiled vatana to the pan. Mix well. Add water to get the desired consistency and salt as required, mix and bring it to a boil on a medium flame. Check the seasoning. Adjust. 

Garnish it with chopped coriander and take it off the flame.

#Goan #MainCourse #Vegetarian

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