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Goan Channa Ros/Tonak - White peas in Coconut Gravy

Channa Ros - White Peas Coconut Gravy





Ingredients:

 2 medium potatos cubed
2 cups of vatana or white peas (soaked overnight)
1 teaspoon of turmeric powder
salt to taste
1 teaspoon of tamarind paste
1 medium onion chopped and divided
2 tablespoon of oil divided
Cilantro to garnish

 Masala:

 2 teaspoon of coriander seeds/dhania seeds (can use powder)
4 cloves
8 pepper corns
1/2 teaspoon fennel seeds
1 inch piece of cinnamon stick
1 teaspoon of poppy seeds
1/2 teaspoon cumin seeds
4-5 dry red chillies or to taste

 1/2 cup grated coconut or coconut milk

 Method:

 Soak the peas overnight and cook along with potato until tender but do not overcook.

 In a separate pan, roast all the dry spices until aroma wafts from the pan.  Set aside to cool and heat 1 teaspoon of oil and saute half of the onion.  If using fresh coconut, saute along with onion until light brown in color.  If using coconut milk, just saute onion.

 Set it aside to cool.

 In a spice blender, add the above spices and onion along with coconut, turmeric powder and tamarind and grind to a paste.

 In a pan, heat oil and saute the remaining onion.  Add the cooked white peas along with potato.  Add the above paste and desired amount of water.  Adjust salt to taste.

 Garnish with cilantro and serve hot with puri, chapati or pav.

 Notes:

If you do not have fresh coconut available, the dry coconut flakes available in the supermarket works well, make sure to add a few tablespoons of hot water while grinding it.

You can totally skip the grated coconut and just use the tinned coconut milk as well.


Magi coconut powder also works well, dissolve about 1/4 cup in warm water and blend it with other ingredients.
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