Mangalorean Chickpeas ghassi



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Adjust Servings
1cup dried chickpeas soaked for at least 4 hours
1tsp salt
2 medium potatoes boiled and cut in cubes
1tsp turmeric powder
1 sprig of curry leaves
For spice /masala paste
1tsp oil
4 dried red chillies
2tsp coriander seeds
1cup grated fresh coconut / I used dry desiccated coconut
A small mini golf sixed tamarind ball soaked in half cup of warm water
Tempering: For Tempering:
2tsp coconut or vegetable oil
1tsp mustard seeds
11/2 tsp fenugreek seeds
11/2 tsp asafoetida
1 dried red chilli
8 curry leaves



Wash and soak the chickpeas in 3 cups of ater for 6-8 hours. Rinse and drain.
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Cook the soaked chickpeas with some salt and 2.5 cups of water in a pressure cooker until done. Set aside with the cooking liquid.
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Make spice paste – heat oil in a pan. Add the red chillies and fry for a minute. Add the coriander seeds, and sauté for a minute. Please make sure it shouldn’t burn. Switch off the gas. Now add the desiccated coconut. Mix well.
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Cool and grind the mix with tamarind pulp and water. Add ½ cup water to grind the mix.
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Now heat a pan. Add the boiled chickpeas, potatoes in the pan.
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Add turmeric powder and curry leaves. Add salt.
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Pour one cup water if it is too thick. Simmer for 10 minutes on low heat.
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Mix in the ground spice paste and continue to simmer. Please add half cup water if it is thick. Dish is now ready for tempering. The gravy should be thickish in consistency.
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Make the tempering. Heat oil in a small pan over medium heat. When hot, add mustard seeds, fenugreek seeds, asafoetida, and red chilli and curry leaves. Add curry leaves carefully as it will splutter. Take off heat and mix into the chickpeas. Serve hot with rice or rotis.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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