“Kabuli Chana Suran Gashi/ White Whole Bengal Gram- Yam Curry” … gashi is a common dish from Konkani Saraswat Cuisine prepared almost in every GSB home … this one is made with a slight variation with addition of methi- jeera which makes the curry very aromatic and tasty … Yummilicious ….
** Chane Gashi ie Whole Bengal Gram Curry is one of the most common, famous and loved curry from Konkani Saraswat Cuisine, prepared not only in every home but a common sight included amongst meals during festive or celebration meals. While most of the time it is prepared with black bengal gram in my home we prefer to have the same with white whole Bengal gram also known as kabuli chana. The whole gram is always prepared with addition of veggies available at the time like potato, yam, raw jackfruit, Chinese potato, bamboo shoots etc. and this time I have used suran/ yam.
** Again addition of tart fruit is a matter of choice whenever available again as per the season. Some of them are hogplum, sorrel tree fruit, star fruit etc. and when none of these are available especially in cities then tamarind is added on while grinding the masala to bring in the tart flavor to the curry. The recipe of this gashi/ curry is the same as that posted in earlier versions except for the inclusion of white Chano (Whole Bengal Gram), Surnu (Yam). Again, I have made it flavorful by addition of methi (fenugreek) seeds and jeera (cumin) seeds while grinding the masala while rest method is same.
** Here is my recipe for “Kabuli Chana Suran Gashi/ White Whole Bengal Gram- Yam Curry” … my style, do try it out, very aromatic and tasty…
** Soak 1 cup of Kabuli Chana (whole White bengal gram/ dhavo chano) overnight or for 8-10 hours. Wash well and add it into pressure cooker pan with water say an inch above the level of the chana and cook on medium heat to 2 whistles. Remove and keep it aside allowing the pressure to drop on its own, when able to open the lid, do so carefully, strain cooked water and keep it aside ready.
**Slice off outer rough muddy skin portion of 100- 150 gms of Suran/ Yam and cut them into one inch sized cubes. Wash well and then put it into a vessel, add the chana cooked water and bring it together to a boil and then cook on medium heat till it is 70% done. Add in the cooked and kept aside kabuli chana, mix well and keep it aside ready while we grind the masala to be added on to the curry.
For Ground Masala : In a small pan roast ¼ tsp of methi (fenugreek) seeds and 1 tsp of jeera (cumin seeds) just for a minute or two. Add this into mixer grinder along with 1 cup of freshly grated Coconut (Soyi/ Nariyal), 5-6 Kashmiri Red chillies (Kumte Mirsanga/ Byadgi Mirchi), a small pinch of tamarind (chinchama/ imly) and grind to a fine paste using cooked water for grinding as necessary.
** Note : If adding on any tart fruit then leave out addition of tamarind while grinding.
** Remove ground masala and add to cooked chana- suran in the vessel along with additional water to bring to a curry consistency. Cook on medium flame till it comes to a boil, then lower the heat add salt (namak/ meeta) to taste, and simmer for 5-10 minutes. Keep stirring in between to avoid the gashi/ curry getting burnt. When done remove from fire and keep aside covered while we prepare seasoning.
** For the tempering/ Seaoning/ Pannaka : Heat 2 tsp of Coconut Oil (Narlel Tela/ Nariyal Tel) in a small pan, when hot lower the heat and add 1 tsp of mustard seeds (sasam/ rai), when it begins to splutter add in 8-10 fresh Curry Leaves (Kadipatta/ Karbevu), fry for a few seconds and pour over curry. Cover and keep it aside to settle for about 15- 20 minutes for flavors to be well infused in curry.
** “Kabuli Chana Suran Gashi/ White Whole Bengal Gram- Yam Curry” is done and ready to be served. Tastes best served with rice during meals along with other dishes, though you can serve it with roti/ chapathi too. If the curry has thickened, then add some hot water, mix well just before serving. Do try out this delicious aromatic dish that can be prepared during festive occasion too and enjoy with family.
** There are plenty of “Gashi” recipes both Veg. and Non.Veg included in the Blog. Sharing a common link below, you may browse through and try in leisure ….
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