🍛 Channa Ros (Goan White Peas Curry)

Channa ros is a vegetarian peas gravy from goan cuisine. Mostly prepared during religious occasion,best served with bred and rice. 

📝 About the Recipe

Channa Ros is a traditional Goan vegetarian curry made with white peas and a coconut-based spice paste. It is commonly prepared during religious occasions and special vegetarian days. Mildly spicy, aromatic, and comforting, this curry pairs beautifully with rice, roti, or Goan pav.

📌 Servings: 3
⏱️ Cooking Time: 15–20 minutes
👩‍🍳 Author: Puja Raghuvir Naik

🧂 Ingredients

• 200 grams white peas
• Coconut grated
• 1 onion
• 1/2 tomato
• 1 tsp coriander seeds
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp poppy seeds
• 5 pepper corns
• 3 cloves
• 1 tsp mustard seeds
• Curry leaves
• 1 inch stick of cinnamon
• Small ball of tamarind
• Salt to taste
• Oil.

🍳 Method

1. Soak & Cook the Peas

   • Soak white peas overnight in water.

   • Next morning, pressure cook with salt and water for 4 whistles.

   • Switch off the gas and keep aside.

2. Prepare the Masala

   • Heat a little oil in a pan.

   • Roast the onion until golden brown.

   • Add grated coconut, coriander seeds, cumin seeds, fennel seeds, poppy seeds, peppercorns, cloves, cinnamon, chilli powder, and turmeric powder.

   • Roast until aromatic.

3. Grind the Paste

   • Let the roasted mixture cool slightly.

   • Grind it with tamarind and a little water into a smooth paste.

4. Cook the Curry

   • Heat oil in a pan.

   • Add mustard seeds, curry leaves, and cumin seeds; let them splutter.

   • Add the ground masala paste and boil for 10 minutes.

5. Add Peas & Finish

   • Add the cooked peas and salt to taste.

   • Add chopped tomato and simmer for another 5 minutes until flavors blend well.

🍽️ Serving Suggestions

• Serve hot with steamed rice, chapati, roti, or Goan pav.

• A perfect dish for festive vegetarian meals.

🌿 Tips

• For a Satvik version, avoid onion and increase coconut slightly.

• Adjust spice levels according to taste.

• The curry thickens on resting—add water if reheating.