Chana yam curry

Soak kala chana(Chickpea) overnight. Next day pressure cook it (3-4 wistles). 

Grind together 1 grated coconut, medium tamarind and 10 red chillies, 2 tbsp soaked rice (rice makes curry look thick and taste yum). 

Cook the sooran/surna (Yam) with a little salt seperately in a different vessel and keep aside.

Now in a vessel pour the ground masala, add the boiled chana , sooran. Add salt and give it a boil for 5 to 7 mins, remove from heat. Heat oil, add mustard seeds, when they start popping, add curry leaves and asafoetida and season the curry. 

Serve as a side dish with rice.

Chana Ghasi (Konkani)