Chana Ghasshi is a very popular konkani dish. (I'd like to think so!!) The dish uses the small black chickpeas which are soaked overnight and cooked. I have eaten this version made at home countless times. I have also eaten Kadgye Ghasshi made from raw jackfruit somewhere. I decided to combine the two and make this. It was finger-licking good. I made it a little dry and thick to go with rotis and then diluted it a little at night to have it my favourite way. With rice, dali saar and batata talasani (potato matchsticks curry!)
250g Raw Jackfruit, cut and cooked
1/2 cup Black Chickpeas (Kala Chana/ Konda Kadalai), soaked overnight and cooked
2 tbsp Scraped Coconut
3-4 Red Chillies
1 tsp Black Gram Dal (Urad Dal)
1 1/2 tsp Coriander Seeds
1/4 tsp Fenugreek Seeds
1 tbsp Tamarind Paste (Add more or less to taste)
Salt to taste
1 tsp Oil
For the tempering:
1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
7-8 Curry Leaves
Heat the oil in a small kadhai and fry the chillies, black gram dal, coriander seeds and fenugreek seeds. Grind this together with the tamarind paste and coconut. Add a handful of cooked chickpeas to this and grind to a paste.
In a vessel, combine the cooked chickpeas, jackfruit, the paste and salt. Add some water to this and bring to a boil.
In a frying ladle, heat the oil, add the mustard seeds and asafoetida, and when the mustard splutters, add the curry leaves. Add this to the ghasshi and serve hot with rice and dali saar.