Pathal Bhaji / Goan style/ Chana Ross

This dish brings back childhood memories of relishing it in temple canteens with Kadak pav. Recently, we had it in a Madgaon restaurant during our Goa temple visit, and it sparked a desire to recreate it at home.
P.S. If you visit Goa, do try the local powders and pastes – they’re amazing! Visiting local markets is a favorite pastime for the Nayak/Pai family. Chana used in this recipe is Dried White Peas.

Ingredients:

– 1 cup white peas

– Salt to taste

– 1 small piece jaggery

– Fresh coriander leaves

– 2 petals of kokum (for that Goan touch)

– For Tadka:

– 2 tsp oil

– ½ tsp hing

– 1 tsp mustard seeds

– Curry leaves

– 1 medium onion (roughly chopped)

– 1 medium tomato (roughly chopped)

– For Coconut Masala Paste:

– 1 small coconut (freshly grated)/ handful

– 1 medium onion

– ½ tomato

– 1 green chili

– Fresh coriander leaves

– Curry leaves

– 2 tsp oil

– 4-5 garlic cloves

– ½ inch ginger

– 1 tsp turmeric powder

– 2 tsp Goan garam masala powder or any

– 2 tsp pressure-cooked white peas(Water as much needed to cook peas).

Method:Step 1- Clean and rinse the dried white peas.

Soak overnight and pressure cook for 3-4 whistles or until soft.

Step 2: Coconut Masala Paste

Heat oil, sauté garlic, ginger, and green chili.

Add onion, tomato, and coconut.

Saute until aroma is released.

Cool and grind with cooked white peas, spices, and water to a semi-fine paste.

Step 3: Final Preparation-

Heat oil, add tadka ingredients, sauté onion and tomato.

Add cooked peas, coconut masala paste, kokum petals, and water.

Cook on low flame for 15 minutes.

Add salt and jaggery, stir, and cook for 2 minutes.

Garnish with fresh coriander leaves.

Serve:- Enjoy with hot steamed rice, puris, or bread, with onion and lemon slices.