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 cup
332cal
8gprotein
38gcarbs
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)
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19gfat
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.
Servings6
Serving size: 2 pieces
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
