Kabuli Channa Ani Potato Galnu Soyi Bajjilli Gashi

Kabuli Channa Ani Potato Galnu Soyi Bajjilli Gashi (Curried Chickpeas and Potatoes in Dry coconut paste. A delicious main dish in Konkan cuisine)

Please find here more details  and recipe of Mossolu (dry roasted coconut paste)

Serves: 3 -  4

Ingredients

For Kabuli channa  (chickpeas):

1 cup (100 ml / 4oz – Indian standard measuring cup) chole (white chick peas)

3  cup water

½ teaspoon turmeric powder

½  teaspoon salt

Method

Wash and soak Kabuli channa / white channa for 6-8 hours (or overnight) in 3 cups water (300 ml). Add salt, turmeric powder and pressure cook (pressure cook along with soaked water – Final water level should be 1 – inch above chole / channa / chickpeas) for 30 minutes ( reduce heat from high to medium after 3rd whistle and cook for 25 minutes ). Allow to cool naturally. Open the lid and. Reserve  ½ cup (75 – 100 ml) stock for later use.

For dal:

¼ cup / 50 ml tur dal (or 1/2 cup leftover cooked dal)

2 potatoes, cut into cubes

1 ½ cup water (250 ml)

½ teaspoon oil

½ teaspoon salt

(Adding dal will make the gashi thick and creamy texture)

Wash and clean dal and soak in 1 ½ cup water for half an hour.

Boil tur dal and potato cubes  in 1 ½ cup water (in which dal is soaked) with oil and turmeric powder in pressure cooker for 15 minutes or till done ( reduce the heat after 2nd whistle and cook for 5 minutes ). Allow the cooker to naturally.

Other ingredients

1 kudampuli (darmbyasole)

½ teaspoon  salt (or to taste)

Extra 1/4 cup hot water (optional)

3 – 4 teaspoon massolu

Final preparation:

In a wide bowl, boil  cooked dal - potato (along with stock ), boiled channa (along with stock), salt to taste and kudampuli.  Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until  all the ingredients well combined / slightly thickens (gashi should be of pouring in consistency / medium thick gravy). If the boiled dal – potato mixture / boiled channa is thick in consistency, adjust with ¼ cup hot water.

At this stage, add 3 - 4 teaspoons dry roasted coconut paste / massolu (you can dilute massolu with 4 teaspoons water before adding. Then it will mix easily with dal)  and cook on a low heat for 10 - 12  minutes / brown in color / fragrant. Serve with Rice / Polo / Idli / Santhan / Hittu ...

For Cauliflower Gashi: Wash  and clean 200 g (18 - 20 florets) cauliflower florets. Boil cauliflower florets along with boiled dal, salt to taste  and darmbesole (kudampuli) for 10 - 12 minutes on a medium to low heat until half done. At this stage, add 3 - 4 teaspoon  massolu and cook until done / gravy slightly thickens / fragrant.  Do not over cook cauliflower florets. Serve with rice / idli / dosa / hittu ...