A comforting Goan curry made with tender black-eyed peas simmered in a fragrant, roasted coconut and spice gravy. This hearty and tangy dish is a staple in Goan homes, perfect with a side of warm pao or steamed rice.
Prep20 min
Cook45 min
Soak360 min
Servings4
Serving size: 1 serving
317cal
7gprotein
35gcarbs
Ingredients
1 cup Black-Eyed Peas (dry)
1 cup Fresh Coconut (grated)
2 medium Onion (finely chopped, divided)
1 medium Tomato (finely chopped)
1 medium Potato (peeled and cut into 1-inch cubes)
5 pcs Dried Red Chilies (stems removed, Goan or Kashmiri variety recommended)
A classic Goan leavened bread with a soft, hollow center and a rustic wheat bran coating. This slightly sweet, whole wheat bread is perfect for mopping up curries or making sandwiches.
A vibrant and nutritious Maharashtrian stir-fry made with red amaranth leaves (lal math). This simple, homestyle dish is tempered with garlic and mustard seeds, and finished with fresh coconut. Ready in under 30 minutes, it's a perfect healthy side for rotis, bhakri, or dal rice.
Protein-packed Alsande Tonak with Goan Poi and iron-boosting Tambdi Bhaji. Homestyle comfort food!
This goan dish is perfect for dinner. With 576.97 calories and 15.86g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
4 pcs Cloves
1 inch Cinnamon Stick
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste
1 tsp Jaggery (grated, optional)
3 tbsp Vegetable Oil (divided)
1.25 tsp Salt (or to taste, divided)
4.5 cups Water (divided)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Cook the Black-Eyed Peas
Wash and soak 1 cup of dry black-eyed peas in water for 6-8 hours or overnight. Drain the soaking water.
In a pressure cooker, combine the soaked peas, 3 cups of fresh water, and 0.5 tsp of salt.
Pressure cook on medium heat for 4-5 whistles, about 15-20 minutes, until the peas are tender but still hold their shape.
Let the pressure release naturally. Set aside, making sure to reserve both the cooked peas and their cooking liquid.
2
Roast the Masala
Heat 1 tbsp of oil in a pan over medium-low heat. Add the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick. Roast for 1-2 minutes until fragrant.
Add half of the chopped onions (from 1 onion) and sauté for 3-4 minutes until they soften and become translucent.
Add the grated coconut and continue to roast, stirring continuously for 8-10 minutes, until it turns a deep, reddish-brown color. Be careful not to burn it.
Turn off the heat and allow the mixture to cool down completely.
3
Grind the Masala Paste
Transfer the cooled roasted mixture to a high-speed blender or grinder jar.
Add the turmeric powder and about 1/2 cup of water.
Grind to a very smooth, fine paste. Add a little more water, a tablespoon at a time, if necessary to facilitate grinding.
4
Prepare the Curry Base
Heat the remaining 2 tbsp of oil in a deep pot or kadai over medium heat.
Add the other half of the chopped onions and sauté for 5-6 minutes until they turn golden brown.
Add the chopped tomato and cook for another 4-5 minutes until it becomes soft, pulpy, and well-mashed.
5
Combine and Simmer
Add the ground masala paste to the pot. Sauté for 5-7 minutes, stirring often, until the paste is fragrant and you see oil separating at the edges.
Add the cooked black-eyed peas along with their reserved cooking liquid, the cubed potato, tamarind paste, jaggery (if using), and the remaining 0.75 tsp of salt.
Add up to 1 cup of additional water to achieve your desired gravy consistency and stir well.
6
Finish and Serve
Bring the curry to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potato is fork-tender and the gravy has thickened.
Garnish with fresh coriander leaves.
Serve hot with traditional Goan pao (bread rolls) or steamed rice.
8
Serving size: 1 serving
132cal
4gprotein
25gcarbs
3gfat
Ingredients
1 cup Warm Water (Around 105-115°F or 40-46°C)
1 tsp Sugar
1 tsp Active Dry Yeast
1.5 cup Atta (Indian whole wheat flour)
0.5 cup Maida (All-purpose flour)
1 tsp Salt
1 tbsp Vegetable Oil (Plus extra for greasing the bowl)
0.5 cup Wheat Bran (For coating the dough balls)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently to dissolve and let the mixture stand for 5-10 minutes.
It is ready when it becomes frothy and bubbly, which indicates the yeast is active.
2
Prepare and Knead the Dough
In a large mixing bowl, whisk together the atta, maida, and salt.
Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
Mix with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic.
3
First Proofing
Lightly grease the mixing bowl with a few drops of oil.
Place the kneaded dough in the bowl, turning it once to coat the surface with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in volume.
4
Shape and Coat the Poi
Gently punch down the risen dough to release the trapped air.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
Spread the wheat bran on a flat plate.
Take one dough ball at a time and roll it in the wheat bran, pressing gently to ensure it is evenly coated on all sides.
5
Second Proofing
On a lightly floured surface, gently roll each bran-coated ball into a disc about 4-5 inches in diameter and approximately 1/4 inch thick.
Arrange the rolled discs on a baking sheet lined with parchment paper, ensuring they don't touch.
Cover them with a clean kitchen towel and let them rest for 20 minutes. They will puff up slightly.
6
Bake the Poi
During the last 10 minutes of the second proofing, preheat your oven to its highest temperature, typically 450-475°F (230-245°C). Place a baking stone or an inverted heavy-duty baking sheet inside to heat up.
Carefully transfer 2-3 poi discs directly onto the hot baking stone or sheet.
Bake for 5-6 minutes. The poi will puff up dramatically like a balloon and develop light golden-brown spots.
Remove the puffed poi from the oven and immediately wrap them in a clean cloth. This traps the steam and keeps them soft.
500 g Red Amaranth Leaves (About 1 large bunch, washed and chopped)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida
5 cloves Garlic (Finely chopped)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
3 tbsp Fresh Grated Coconut
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Prep Amaranth: Thoroughly wash the red amaranth leaves in a large basin of water 2-3 times to remove all grit. Drain completely in a colander and then chop them roughly. Set aside.
2
Prepare Tadka: Heat oil in a kadai or wide pan over medium heat. Once hot, add the mustard seeds and let them splutter, which takes about 30 seconds. Add the cumin seeds and asafoetida, and sauté for another 10-15 seconds until fragrant.
3
Sauté Aromatics: Add the finely chopped garlic and slit green chilies. Sauté for about a minute until the garlic is fragrant and lightly golden. Add the finely chopped onion and cook for 3-4 minutes until it turns soft and translucent.
4
Cook the Bhaji: Add the turmeric powder and give it a quick stir. Immediately add all the chopped amaranth leaves and salt. Mix well to combine with the tadka. The leaves will start to wilt almost immediately.
5
Steam and Finish: Cover the pan and cook on a low to medium flame for 5-7 minutes, stirring occasionally. The leaves will cook in their own moisture; do not add any water.
6
Garnish and Serve: Once the leaves are tender, uncover the pan. Add the fresh grated coconut and a squeeze of lemon juice. Mix well and cook for one more minute. Serve hot with chapati, bhakri, or as a side with dal and rice.
