Goan Style Channa Ros

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

Servings : 3

Cooking Time : 15-20 min

Author :Puja Raghuvir Naik

Ingridents

• 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

• Soak the peas overnight
• Next morning pressure cook peas with salt and water. Remove 4 whistle. Put off the gas.
• Roast one onion till turns into golden brown,add coconut and all the above spice mentioned by adding little oil
• Grind all the roasted ingredients along with tamarind into fine paste. 
• In pan add oil once heated add mustard seeds,curry leaves,cumin seeds let it splutter. Add gravy in it boil for 10 min
• Add cooked peas and salt to taste.
• Add tomatoes in it, boil for another 5 min
• Serve hot with rice, roti or goan pav.