Black Chickpeas Curry ( Chanya Randayi )

Chanya Randayi is another of the very many randayi's that is liked by many Konkanis. I have had it mostly on festive occassions in functions, at home and in temples. It is just a basic combination of coconut masala and black channa ( black chickpeas). So here goes..

Ingredients

Black Chickpeas - 1 cup

Frozen/fresh grated coconut - 1 cup

Coriander seeds- 2 tsp

Dried red chillies - 6

Tamarind - 1 piece

Turmeric powder - 1/4 tsp

Salt - to taste

For seasoning, you need:

Mustard seeds - 1 tsp

Curry leaves - 4-5

Dried Red chillies - 2

Oil

Method

- Soak the chickpeas overnight in enough water.

- Pressure cook the chickpeas with little salt upto 3 whistles or till it is soft.

- Grind the coconut with the red chillies, tamarind, coriander seeds, haldi powder to a fine paste.

- In a pan, take the boiled chickpeas, add the ground coconut paste and add salt. Add water to make little gravy consistency and boil till the raw smell from the paste goes away.

- In another small pan, take little oil, add the mustard seeds, once they start spluttering, add the red chillies and curry leaves. Turn off the heat.

- Add this to the chickpeas gravy and quickly cover the pan to retain the fragrance of the seasoning.

- Serve as a side with rice and any gravy, or can be mixed with rice also.

Print this recipe