Name: Chana Ros or Chanya Ros (Dry White Peas Goan Curry) recipe by Vidya Narayan at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: Dry White Peas / Safed Vatana – 1 cup; Coconut – 6 to 7 tblsps; Black Pepper – 5 to 6 nos.; Cinnamon – a tiny stick; Cloves – 2 to 3 nos.; Whole Red chillies – 3 or 4 nos.; Onions – 1 medium, finely chopped; Cardamom – 2 pods; Jeera or Cumin Seeds – 2 tsps; Mustard Seeds – 1 tsp; Coriander leaves – few for garnish; Coconut oil – 1 tblsp; Turmeric powder – ½ tsp; Tamarind – 1 tsp; Salt as per taste; Water – 1 cup to cook the peas + ½ cup to adjust the consistency of the gravy

Ingredients Serving: 2

Dry White Peas / Safed Vatana – 1 cup
Coconut – 6 to 7 tblsps
Black Pepper – 5 to 6 nos.
Cinnamon – a tiny stick
Cloves – 2 to 3 nos.
Whole Red chillies – 3 or 4 nos.
Onions – 1 medium, finely chopped
Cardamom – 2 pods
Jeera or Cumin Seeds – 2 tsps
Mustard Seeds – 1 tsp
Coriander leaves – few for garnish
Coconut oil – 1 tblsp
Turmeric powder – ½ tsp
Tamarind – 1 tsp
Salt as per taste
Water – 1 cup to cook the peas + ½ cup to adjust the consistency of the gravy

Instructions

Soak the white peas overnight or atleast for 5 hours and then pressure cook them for atleast 3-4 whistles. Ensure the peas doesnt overcook. There should be a bite.
Heat a kadhai or a non-stick pan, add 1 tsp of oil, then add the cloves, whole red chillies, Jeera (1 tsp), cinnamon stick, cardamom pod, black peppercorns, and saute it for a few seconds until it starts giving out an aroma.
Now add the onions and saute well for few seconds. Let the onions saute until slightly brown in colour.
Then add the freshly grated coconut and saute until it turns slightly brown too (roasted).
Empty the contents of the pan (the roasted ingredients – Step to 4 above) in a jar for grinding in a mixer grinder with few tblsps of water and tamarind into a gravy paste.
Keep the gravy paste aside and prepare making the chanya ros.
Heat the kadhai or non-stick pan and add some oil. Once it heats, add the balance cumin seeds, mustard seeds and let it roast / crackle, then add the cooked white peas.
Add some salt to taste, turmeric powder and stir the mixture well.
Allow it to come to a boil and then add the gravy mixture. Add some water and adjust the thickness.
Remember, it should be slightly watery in texture and not thick like your regular pulses sabzi as its more of Ros that needs to be dipped into while having pav.
Simmer it on low flame for atleast 5 to 7 mins and then switch off the flame.
Serve it hot with Omelette and Pav.

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