Goan Chanya Ross or Goan Chana Ross is a recipe which my mom taught me. Dad being a pure vegetarian, my mom has to cook both veg and non-veg dishes on a daily basis. The veg recipes which my mom makes are equally delicious and these days I am learning all the recipes from my mom and mom-in-law.
My mom in law makes Vegan Goan Chana ross differently and mom makes it differently. This recipe is not same as Goan chana tonak, but is very similar. In tonaks we roast the grated coconut, but in ross we don’t roast. Also we don’t add black pepper corns to this recipe unlike other recipes. You can also make this recipe without onion. The taste remains same.
Goan Chana Ross is a vegan dish made with dried white peas or “safed vatana”. In this vegan lentils curry recipe we add grated coconut which is not roasted. Roasted coconut is added only to tonaks and chicken curries or xacutis. But to ross of this type and fish curries we don’t roast the grated coconut. Simply roast the spices and grind along with freshly grated coconut and add to the boiled peas.
White peas are a good source of dietary fibre and also contains folic acid, iron, copper, protein and vitamin B. They are loaded with antioxidants which are good for overall health. Peas are ideal to promote weight loss. White peas are low in glycemic index and helps keep food cravings and mood swings away. They are good for diabetics.
Serve this dish with steamed rice, subzi and rava fried fritters to have a nice Goan veg meal. You can also serve this ross with bread and rotis, but we prefer to have it as a side dish with rice.
Ingredients: Prep. Tim: 30 Mins, serves: 4
½ cup dried white peas / vatana
½ onion, chopped
3 tablespoon grated coconut
4 dry red chilies
1 ½ teaspoon coriander seeds
½ teaspoon turmeric powder
Salt to taste
- Soak the white peas in water for 8 hours or overnight.
- Pressure cook the white peas along with chopped onion by adding 1 cup water for 4-5 whistles or till boiled. Let the pressure from pressure cooker get released on its own.
- Dry roast coriander seeds, dry red chilies and cloves together, till nice aroma gets emitted from coriander seeds. Let it cool down.
- Take a mixer and add grated coconut, tamarind and dry roasted spices. Add 1/2 to ¾ cup water and grind this into a smooth paste.
- Now take a deep bottomed utensil and add the ground gravy to it. Switch on the gas and keep it on low flame.
- After 5 minutes, add the boiled white peas along with onion to the gravy and mix well. If the gravy is thick, add remaining water from the pressure cooker and mix. Add salt to taste and simmer for 10 minutes before switching off the gas.