Goan Ros (Yellow split peas curry with soya chunks)

Anastasia

5 years ago

Today I’m making curry again Goan Ros. Goan Chana Ros is white peas cooked in curry coconut gravy.

I made it with yellow split peas because I have plenty at home and I wanted to use it for a long time. Soya chunks (or TVP) make it meaty and filling, but you can totally skip it. You can add your favorite veggies instead. Also to make it creamier replace shredded coconut with milk.

This chunky, hot and spicy curry keeps you full for a long time. Enjoy!

Cook preferably soaked peas with 1/2 tsp of turmeric powder until soft but not mushy.

Quickly boil TVP chunks in a vegetable stock or water for 7-10 minutes. Drain and squeeze the water.

Meanwhile heat a pan over medium heat. Toast the spices (chilies, seeds, peppercorns, cinnamon and cloves) until fragrant. Remove from the pan and set aside.

Now add oil and half of the onions and sauté until soft and slightly golden. Add garlic and coconut. Continue stirring until coconut turns light brown. Be careful and don’t burn it!

Put spices, onions with coconut, tamarind paste and 1/2 tsp of turmeric into a spice blender. Blitz until smooth adding some hot water to help grind the coconut.

At this time sauté the rest of the onion until translucent. Throw in chopped carrot, TVP chunks and stir for a minute. Add spicy paste and water to cover everything. You can use leftover water from cooked peas. Let it simmer for 15 minutes.

Add peas, more water if needed and season with salt. Cook for another 5 minutes and then taste. Adjust the seasoning.

Serve over rice with fresh chopped cilantro.

Goan Ros (Yellow split peas curry with soya chunks)

Chunky, hot and spicy curry coconut gravy with yellow split peas and TVP (soya chunks).

Author: Anastasia
Prep Time: 10 min
Cook Time: 50 min
Total Time: 1 hour
Yield: 4
Category: Main course
Cuisine: Goan, Indian

Ingredients

1 C dried peas
1 C TVP chunks
1 tsp tamarind paste
1 medium onion, diced
2 garlic cloves, minced
1 small carrot, chopped
1 tsp turmeric powder (divided)
2 dried red chilies (or to taste)
1 tsp coriander seeds
1/2 inch piece cinnamon stick
2 cloves
1 tsp whole peppercorns
1 tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1/3 C shredded coconut
salt to taste
oil for cooking
fresh cilantro for garnishing

Instructions

Cook preferably soaked peas with 1/2 tsp of turmeric powder until soft but not mushy.
Quickly boil TVP chunks in a vegetable stock or water for 7-10 minutes. Drain and squeeze the water.
Meanwhile heat a pan over medium heat. Toast the spices (chilies, seeds, peppercorns, cinnamon and cloves) until fragrant. Remove from the pan and set aside.
Now add oil and half of the onions and sauté until soft and slightly golden. Add garlic and coconut. Continue stirring until coconut turns light brown. Be careful and don’t burn it!
Put spices, onions with coconut, tamarind paste and 1/2 tsp of turmeric into a spice blender. Blitz until smooth adding some hot water to help grind the coconut.
At this time sauté the rest of the onion until translucent. Throw in chopped carrot, TVP chunks and stir for a minute. Add spicy paste and water to cover everything. You can use leftover water from cooked peas. Let it simmer for 15 minutes.
Add peas, more water if needed and season with salt. Cook for another 5 minutes and then taste. Adjust the seasoning.
Serve over rice with fresh chopped cilantro.