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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and delightful Konkani-style cabbage stir-fry with a classic tempering of mustard seeds and lentils, finished with fresh coconut. This quick and healthy side dish comes together in under 25 minutes and pairs perfectly with rice and dal.
About Alsande Tonak, Steamed Basmati Rice and Cabbage Upkari
Flavorful, protein-packed Alsande Tonak with rice and fiber-rich cabbage upkari – so wholesome!
This konkani dish is perfect for dinner. With 698.02 calories and 14.66g 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.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 tsp Urad Dal (split and skinned black gram lentils)
2 pc Dried Red Chilli (broken into halves)
10 pc Curry Leaves
0.25 tsp Hing
2 pc Green Chilli (slit lengthwise)
0.25 tsp Turmeric Powder
0.75 tsp Salt (or to taste)
2 tbsp Water (for steaming the cabbage)
0.25 cup Fresh Grated Coconut
2 tbsp Coriander Leaves (chopped, for garnish (optional))
Instructions
1
Preparation: Rinse the cabbage thoroughly and shred it finely. You can use a knife, a mandoline slicer, or a food processor with a shredding attachment. Slit the green chillies lengthwise and set aside.
2
Tempering (Tadka): Heat coconut oil in a kadai or a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Immediately add the urad dal and sauté for about 30-45 seconds, stirring continuously until it turns a light golden brown. Be careful not to burn it.
Add the broken dried red chillies, curry leaves, and hing. Sauté for another 20 seconds until the curry leaves are crisp and aromatic.
3
Cook the Cabbage: Add the slit green chillies and the finely shredded cabbage to the pan. Sprinkle the turmeric powder and salt over the cabbage. Toss everything together for about 2 minutes, ensuring the cabbage is well-coated with the tempering and spices.
Sprinkle 2 tablespoons of water over the cabbage. This creates steam to help it cook.
Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring once or twice in between. The cabbage should be tender but still retain a slight crunch. Avoid overcooking, as it can become mushy.
4
Garnish and Serve: Once the cabbage is cooked to your preference, turn off the heat. Add the fresh grated coconut and optional chopped coriander leaves. Gently mix everything together. Let it sit for a minute for the flavors to meld. Serve the Cabbage Upkari hot as a side dish with rice and dal, or with chapatis.
