To start preparing the recipe by Chana Gassi Mangalorean, dip the chickpeas at night and cook at pressure with water and salt for about 3 whistles. It also prepares with other ingredients.
Drain the excess water and keep the cooked chickpeas aside. In the meantime, prepare the Masala.
To prepare Masala, in a Kadai, dry roasted coriander seeds until the aroma derives from it. Keep aside. In the same pan, the dry roasted red peppers up to crunchy for about a minute. Let it cool.
Once cooled, add turmeric powder, coconut, garlic, about 1/2 cup of water and tamarind paste and grind using a mixer for a fine -ground pasta.
Now, in a Kadai, add the Masala to the ground and jump it for about a minute.
Add the cooked chickpeas and a cup of water. Cook until the raw smell of ground pasta goes off. Regulates the amount of water based on the desired consistency. Add a few tablespoons of water to thin the curry. Condish it with salt.
In a tadka pan, heat the coconut oil. Once the oil is hot, add asfetida, mustard seeds, curry leaves and Greek hay seeds. Let them splash. Pour the temperament on the curry.
Let it rest until it is served. Give a rapid mixing and serve the recipe Chana Gassi Mangalorea with Malabari parotta without prescription of eggs (parotta del Kerala) or recipe mangalorea neer dosa (salty rice and coconut cracks) for lunch.
