Chickpea with Jack-fruit curry I Halasinakayi Sambar I Chana Ghassi

Preparation Time : 1 hr Marination Time : soaking time- overnight Cooking Time : 45 mins Serves : 4

Chana ghassi is a popular Mangalorean curry made using fresh ground spices and coconut, This is an easy and healthy recipe made with the combination of black chickpeas and tender jackfruit which is an authentic combination, tastes good with rice. Dry roasted spices and coconut make a wonderful masala to flavour boiled chana, which has a rich yet soothing flavour and texture. 


To cook –

Black Chickpeas – 3/4 cup

Tender jackfruit – 1/2 cup cubed

To fry –

Dry red chilli – 3 no’s

Short chilli – 3 to 4 no’s

Coriander – 1 1/2 Tsp

Cumin – 1 tsp

Fenugreek – 1/4 Tsp

Other Ingredients to grind –

Coconut – 1 cup

Tamarind – small marble sized ball

Turmeric – 1/4 tsp

Onion – 1/2 of a medium

Garlic – 3 or 4 pods


For seasoning –


Coconut oil – 2 Tsp

Mustard – 1/2 Tsp

Garlic – 3 crushed

Curry leaves – 2 springs



Soak channa for 10 to 12 hrs/overnight. Next morning drain the water completely. Transfer it to the pressure cooker, add 2 cups of water and cook it for 4 to 5 whistles.


Ensure the chana is done, add cubed jackfruit and a pinch of turmeric,  pressure cook it for 1 whistle.


Heat 1 tsp of coconut oil in a pan, when it is hot add cumin, methi, coriander  and chillies fry one by one to light brown, allow it to cool for a while, then transfer it to a blender, blend it with coconut without adding water until everything gets powdered, then add chopped onion, tamarind and garlic,


Grind it to a smooth paste, add water as needed.


Add the ground paste to chickpeas and jackfruit mixture, add little water to adjust the consistency, add salt to taste, bring it to boil for 10 mins on a medium flame.


For tempering, heat 2 tsp of oil, when it is hot add mustard when it begins to splutter add crushed garlic, fry until aromatic, then add curry leaves allow it to splutter.


Add the prepared tempering over the curry, mix


Serve hot with steamed boiled rice.

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