Ingredients

• 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
• http://maneadige.blogspot.in/