Chanya Ros / Goan Dried Yellow Peas Curry

I had prepared chanya ros as part of my Goan vegetarian thaali a few months ago. Goans prepare vegetarian food sans onion and garlic during festivals and on certain days, specially Mondays and this chanya ros appears usually on the menu. Chanya ros is a flavorful curry with a spicy coconut base. This is similar to another Goan specialty dish tonak which is prepared with black eyed peas /  dried peas and so on. Tonak however contains onion and garlic and is served at breakfast. The quantity of dried peas used in a chanya ros recipe is lesser compared to tonak. 

Recipe source: Here

Ingredients for paste:

1 tsp. oil

1 tsp. coriander seeds

1 tsp. fennel seeds

2 - 3 cloves

2 - 3 peppercorns

2 - 3 dried red chilies

1 cup fresh shredded coconut (I used frozen coconut.)

1/2 tsp. sized tamarind ball

Ingredients for curry:

1/2 cup dried yellow peas

Salt to taste

1/8 tsp. turmeric powder

1 tbsp. ghee / oil

1/2 tsp. mustard seeds

1/2 tsp. cumin seeds

A pinch of asafoetida

2 or 3 green chilies, slit

Few curry leaves

Minced cilantro to garnish

Prep work:

Soak dried peas overnight. 

1. Paste preparation

* Heat a tsp. of oil in a skillet and add coriander seeds, fennel seeds, cloves, pepper corns and red chilies. Sauté for a minute and add the shredded coconut. Sauté until the coconut starts to brown. Let it cool a bit.

* Grind the sautéed ingredients along with tamarind, adding water as needed. 

2. Curry preparation:

* Drain the water used to soak peas. Pressure cook them for 2 or 3 whistles adding turmeric.

* Heat ghee in a pan and add mustard and cumin seeds. When mustard seeds start to splutter, add green chilies and curry leaves. Sauté for few seconds and add asafoetida.

* Next add the cooked peas, the ground paste, salt and water as needed to form a semi gravy. Let the mixture come to a boil and reduce to low heat setting and cook for a couple of minutes more.

* Garnish with cilantro and turn off the stove.

* Serve it warm with rice.

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