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1 cup - white/brown chickpeas, soaked in water overnight
1/2 cup - potatoes, cooked and cut into cubes
1/2 cup - yam, cooked and cut into cubes
3/4 to 1 cup - grated coconut, fresh/frozen
3 to 4 - dry red chillies, low-medium spiced
1/4 tsp - tamarind paste
1/2 tsp - mustard seeds
3 to 4 - curry leaves
1 to 2 tbsp - oil (coconut oil, preferably)
How to Make Gashi
Pressure cook channa with some salt and water for about 3 whistles or until done. Keep aside.
Dry roast red chillies for a minute or two. Grind to a paste with coconut and tamarind; add water as required.
Combine the cooked channa, potatoes, and yam in a vessel.
Add the masala paste and cook for a couple of minutes.
Add salt as required and mix well. You could also add some water to get the desired consistency.
Temper mustard seeds and curry leaves, mix well.
Serve hot with steamed rice, idlis, or even dosa.
Recipe and Image courtesy: Ramya
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