Alsande Tonak with Goan Red Rice

Instructions

1. 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. 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. 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. 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. 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. 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.