🍲 Chana Ghashi (काबुली चना घाशी)

🥥 Chana Ghashi Recipe Card

📍 Cuisine

Konkani / Mangalorean

⏱️ Prep Time

8 hours (including soaking)

⏱️ Cook Time

30 minutes

🍽️ Servings

4–6

🌟 Description

Chana Ghashi is a traditional Konkani curry featuring tender chickpeas cooked in a rich coconut and red chilli gravy. The dish is known for its perfect balance of spice, tanginess from tamarind, and subtle sweetness from jaggery, making it a popular choice for festive meals and temple-style feasts.

🛒 Ingredients

For the Curry

• 1 cup dried chickpeas (kabuli chana), soaked overnight
  
• 1 medium potato, yam, raw banana, or raw jackfruit (optional), diced
  
• Salt to taste
  
• 1 tsp jaggery
  

For the Masala Paste

• 1 cup fresh grated coconut
  
• 4–5 dried red chillies
  
• Small marble-sized piece of tamarind
  
• Water as needed for grinding
  

For Tempering

• 1 tbsp coconut oil
  
• 1 tsp mustard seeds
  
• 8–10 curry leaves
  

👩‍🍳 Instructions

1. Cook the Chickpeas

• Drain the soaked chickpeas.
  
• Pressure cook until soft and tender.
  
• If using vegetables, cook them separately until just tender.
  

2. Prepare the Masala

• Grind coconut, red chillies, tamarind, and a little water into a smooth paste.
  

3. Make the Curry

• Add the ground paste to the cooked chickpeas.
  
• Stir in the cooked vegetables, salt, and jaggery.
  
• Simmer for 10–15 minutes, allowing the flavours to combine.
  

4. Temper

• Heat coconut oil in a small pan.
  
• Add mustard seeds and let them splutter.
  
• Add curry leaves and sauté for a few seconds.
  
• Pour the tempering over the curry.
  

5. Serve

• Mix gently and serve hot.
  

🍴 Serving Suggestions

✅ Steamed rice
✅ Dalithoy (Konkani lentil curry)
✅ Poori
✅ Neer dosa

💡 Recipe Notes

• Traditional versions often include raw jackfruit, yam, or raw banana along with the chickpeas.
  
• For a richer flavour, use fresh coconut and coconut oil.
  
• Adjust the number of red chillies according to your preferred spice level.
  

⭐ Taste Profile

Spicy • Tangy • Slightly Sweet • Rich Coconut Flavour

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External Citations for Chana Ghashi

1. Cook with Kushi – Konkani Chane Gashi | Kadgi Chana Ghashi
   Popular no-onion, no-garlic Konkani recipe using chickpeas with raw jackfruit (kadgi), potatoes, or yam in a thick coconut-spiced sauce. Includes traditional tips and variations.
   https://www.cookwithkushi.com/konkani-chase-gashi-how-to-prepare-chickpea-curry-kadgi-chana-ghashi/⁠Cookwithkushi
2. The Love of Spice – Chana Ghashi | Konkani Style Black Chickpea Curry
   Authentic GSB/Konkani black chickpea (kala chana) curry with coconut, Byadgi chillies, tamarind, and tempering. Step-by-step with photos.
   https://www.theloveofspice.com/chana-ghashi/⁠Theloveofspice
3. Tomato Blues – Chana Ghashi Recipe – Konkani Chickpea Curry
   Mild chickpeas and potato version cooked in freshly ground coconut and spice paste. Notes on using yam or black chickpeas.
   https://www.tomatoblues.com/chane-ghashi-recipe/⁠Tomatoblues
4. Yummefy Recipes – Chana Ghashi Recipe: Mangalore Style Chana Ghashi
   Thick Konkan-style coconut-based chickpea curry (kabuli chana) with potatoes. Typical Mangalorean preparation.
   https://www.yummefy.com/chana-ghashi-recipe-konkani-chana-ghashi.html⁠Yummefy
5. Hebbar’s Kitchen – Gassi Recipe | Mangalorean Chana Gassi / Veg Ghashi
   Mangalorean-style version with kabuli chana and elephant yam (suran) in a roasted coconut-spice paste.
   https://hebbarskitchen.com/gassi-recipe-mangalorean-chana-ghashi/⁠Hebbarskitchen
6. Udupi Recipes – Chana Gashi | Chickpeas Curry in Konkani Style
   Simple Konkani-style kabuli chana and potato curry with coconut, red chillies, and tamarind.
   https://udupi-recipes.com/chana-gashi-chickpeas-curry-in-konkani-style/⁠Udupi-recipes
7. Cooking With Shobana – Channa Ghashi
   Traditional GSB version using black channa with yam, coconut, Byadgi chillies, and a special tempering that includes coconut gratings and methi.
   https://www.cookingwithshobana.com/2021/01/channa-ghashi.html⁠Cookingwithshobana

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Frequently Asked Questions

**Q1. What is Chana Ghashi?**  

Chana Ghashi (also called Chane Gashi or Kabuli Chana Ghashi) is a traditional Konkani/Mangalorean coconut-based chickpea curry. It is mildly spicy, tangy, and slightly sweet, usually made without onion or garlic. It is popular during Ganesh Chaturthi and other festivals.

**Q2. Can I use black chickpeas (kala chana) instead of white (kabuli chana)?**  

Yes. Many traditional Konkani households prefer black chickpeas (kala chana). Both work well; just soak and cook them thoroughly.

**Q3. Which vegetables can I add?**  

Common additions are yam (suran), tender jackfruit (kadgi), potato, or raw banana. You can use one or a combination.

**Q4. Is this recipe onion-garlic free?**  

Yes. The classic version is completely free of onion and garlic, making it suitable for festivals and temple-style meals.

**Q5. Can I skip the jaggery?**  

Yes. Jaggery is optional and added only for a mild sweetness that balances the tanginess of tamarind. Adjust or omit according to taste.

**Q6. How long should I soak the chickpeas?**  

Soak overnight (8–10 hours) for best results. If short on time, soak in hot water for 3–4 hours.

**Q7. Why is my gravy too thick or too thin?**  

The ground coconut paste naturally thickens the curry. Add a little of the chickpea cooking water to thin it, or simmer longer to thicken.

**Q8. Can I make Chana Ghashi in advance?**  

Yes. It stays good in the refrigerator for 1–2 days. Reheat gently and adjust consistency with a little water if needed.

**Q9. What is the best way to serve Chana Ghashi?**  

Serve hot with steamed rice. It is traditionally enjoyed on banana leaves during temple or festive meals. It also pairs well with poori or chapati.

**Q10. Can I use store-bought coconut milk instead of grated coconut?**  

Freshly grated coconut gives the most authentic flavour and texture. Coconut milk can be used in a pinch, but the taste will be slightly different.

**Q11. Which red chillies are best?**  

Byadgi (or Bedgi) chillies are preferred for their bright colour and mild heat. Kashmiri chillies can also be used.

**Q12. Is tempering (tadka) necessary?**  

Yes. The coconut-oil tempering with mustard seeds, fenugreek seeds, and curry leaves adds the characteristic Konkani aroma and flavour.

🍮 Gasagase Payasam Recipe Card

Cuisine: Karnataka, South India
Course: Dessert / Festive Sweet
Servings: 4-6
Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients

• 150 g poppy seeds (gasagase/khus khus)

• 200 g rice

• 30 g fresh grated coconut

• 500 ml milk

• 10 g jaggery (or to taste)

• ½ tsp cardamom powder

• 1 tbsp ghee

• 10-12 cashews

• 1 tbsp raisins

• Mixed chopped dry fruits for garnish

The recipe uses poppy seeds, rice, coconut, milk, jaggery, cardamom, ghee, cashews, raisins, and dry fruits.

Method

Step 1: Roast

Dry roast the poppy seeds and rice until lightly golden and aromatic.

Step 2: Grind

Blend the roasted ingredients with fresh coconut and a little water to make a smooth paste.

Step 3: Cook

Transfer the paste to a saucepan, add milk, and cook on a low flame while stirring continuously.

Step 4: Sweeten

Mix in jaggery and cardamom powder. Simmer until the jaggery dissolves completely.

Step 5: Temper

Heat ghee in a small pan and fry cashews and raisins until golden. Add them to the payasam.

Step 6: Serve

Garnish with mixed dry fruits and serve warm.

Chef's Notes

✅ Rich, creamy texture
✅ Nutty flavour from poppy seeds
✅ Naturally sweetened with jaggery
✅ Perfect for festivals and special occasions

The dish is described as creamy, nutty, mildly sweet, and festive in flavour.

Nutrition Highlights (Approximate)

• Good source of energy

• Contains healthy fats from poppy seeds and nuts

• Provides calcium from milk

• Vegetarian-friendly

Origin: Karnataka; commonly prepared during festive celebrations such as Ugadi.

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**External Citations for Gasagase Payasam**

1. **NDTV Food** – Gasagase Payasam Recipe A traditional payasam made with poppy seeds, coconut, and dry fruits, specially prepared for Ugadi. Includes detailed ingredients (150 g poppy seeds, rice, coconut, jaggery, milk) and step-by-step method.  

https://food.ndtv.com/recipe-gasagase-payasam-954309 2. **Hebbar’s Kitchen** – Gasagase Payasa Recipe | Khus Khus Kheer Authentic Karnataka version with two methods (jaggery-based and sugar/coconut milk-based). Emphasizes roasting poppy seeds, grinding with coconut, and festive use. Highly rated home-style recipe. https://hebbarskitchen.com/gasagase-payasa-recipe-khus-khus-kheer/

3. **Archana’s Kitchen** – Karnataka Style Gasagase Payasa Recipe Describes it as an all-time favourite sweet for Kannadigas, commonly prepared at the end of festivals. Includes a simple milk + jaggery version with rice and coconut. https://www.archanaskitchen.com/recipe/karnataka-style-gasagase-payasa-recipe-poppy-seed-payasam

4. **Cook with Kushi** – Gasagase Payasa | Poppy Seeds Pudding Notes that it is prepared during Ugadi, Navratri, Ganesh Chaturthi, and other occasions. Highlights its cooling properties and variations using jaggery or coconut milk. https://www.cookwithkushi.com/gasagase-payasa-poppy-seeds-pudding

5. **News18** – Ugadi Special: Traditional Gasagasa Coconut Payasam Positions the dish as a classic Ugadi festive sweet made with poppy seeds, coconut, and jaggery. Provides a clear home-cook version. https://www.news18.com/lifestyle/food/ugadi-special-how-to-make-traditional-gasagasa-coconut-payasam-at-home-9957609.html

6. **Vidhya’s Vegetarian Kitchen** – Gasagase Payasa | Poppy Seeds Kheer Confirms it as a healthy, creamy Karnataka delicacy ideal for Ugadi and festivals, with step-by-step guidance. https://www.vidhyashomecooking.com/gasagase-payasa-poppy-seeds-kheer/

These sources consistently describe Gasagase Payasam as a traditional Karnataka dessert featuring roasted poppy seeds (gasagase/khus khus), coconut, jaggery or sugar, cardamom, and nuts, most often prepared for Ugadi and other auspicious occasions.

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Frequently Asked Question

**Q1. What is Gasagase Payasam?**  

Gasagase Payasam (also called Khus Khus Kheer or Kasa Kasa Payasam) is a traditional Karnataka dessert made with roasted poppy seeds, coconut, jaggery (or sugar), and cardamom. It is especially prepared during Ugadi and other festivals.

**Q2. Can I make Gasagase Payasam without jaggery?**  

Yes. You can use sugar or a combination of sugar and coconut milk. Many households prepare both jaggery and sugar versions.

**Q3. Do I need to soak the poppy seeds?**  

No. Just dry-roast them on low flame until aromatic and lightly golden. Soaking is not required for this recipe.

**Q4. Why is my payasam bitter or has a raw taste?**  

This usually happens if the poppy seeds are not roasted properly or if the jaggery is not boiled long enough to remove its raw flavour. Always roast the seeds well and boil the jaggery syrup for 2–3 minutes.

**Q5. Can I use black poppy seeds instead of white?**  

It is not recommended. White poppy seeds (gasagase) are traditionally used. Black ones can give a slightly different colour and stronger taste.

**Q6. How long does Gasagase Payasam stay fresh?**  

It stays good for 1–2 days in the refrigerator. It thickens when cold, so you can add a little warm milk or water while reheating.

**Q7. Is Gasagase Payasam healthy?**  

Yes. Poppy seeds are known as a natural body coolant, help with digestion, and are rich in minerals. It is lighter than many other rich payasams and is often preferred in summer and during festivals.

**Q8. Can I make it without coconut?**  

Coconut is an important ingredient for the authentic creamy texture and taste. You can reduce the quantity slightly, but completely skipping it will change the flavour significantly.

**Q9. Can I use milk instead of water or coconut milk?**  

Yes. Some traditional versions use milk along with the poppy seed-coconut paste. You can use regular milk, thin coconut milk, or a mix of both.

**Q10. Why does the payasam become very thick after cooling?**  

This is normal because of the ground poppy seeds and coconut. Simply add a little warm milk or water and mix well before serving.

**Q11. Can I prepare Gasagase Payasam in advance for a festival?**  

Yes. You can make it a day earlier and store it in the refrigerator. Reheat gently and adjust the consistency before serving.

**Q12. What is the best way to serve Gasagase Payasam?**  

Serve it warm or at room temperature, garnished with ghee-roasted cashews and raisins. It pairs beautifully with a traditional Ugadi meal.