A warm, comforting Goan curry made with black-eyed peas simmered in a fragrant, freshly ground coconut and spice masala. It's a perfect blend of spicy, tangy, and sweet flavors, best enjoyed with hot rice or pav.
Prep20 min
Cook40 min
Soak360 min
Servings4
Serving size: 1 cup
274cal
7gprotein
33gcarbs
Ingredients
1 cup Black-Eyed Peas (also known as alsande or chawli)
1 large Onion (finely chopped)
1 medium Tomato (finely chopped)
1 cup Fresh Grated Coconut (can use frozen, thawed)
5 whole Dried Kashmiri Red Chillies (or Bedgi variety, adjust to spice preference)
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 refreshing Maharashtrian cucumber salad with a crunchy peanut texture and a simple tempering. It's the perfect cooling side dish for any spicy Indian meal, ready in minutes.
About Alsanyache Tonak, Steamed Basmati Rice and Koshimbir
Protein-packed Alsanyache Tonak with fluffy rice & tangy Koshimbir - a perfectly spiced, fiber-rich delight!
This goan dish is perfect for lunch. With 692.31 calories and 18.09g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
1 inch
Cinnamon Stick
4 clove Garlic
0.5 inch Ginger (peeled)
0.5 tsp Turmeric Powder
2 tbsp Coconut Oil (divided)
1 tbsp Tamarind Paste (can substitute with 3-4 kokum petals)
1 tsp Jaggery (grated or powdered, adjust to taste)
1.25 tsp Salt (divided, or to taste)
4 cup Water (divided, 3 cups for cooking peas and up to 1 cup for gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare and Cook the Black-Eyed Peas
Rinse the black-eyed peas thoroughly and soak them in plenty of water for 6-8 hours or overnight.
Drain the soaked peas. In a pressure cooker, combine the peas, 3 cups of fresh water, and 0.5 tsp of salt.
Pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the peas are soft but still hold their shape.
Allow the pressure to release naturally. Set the cooked peas aside along with their cooking water.
2
Roast Spices and Prepare the Masala Paste
Heat 1 tbsp of coconut oil in a pan over low-medium heat.
Add the dried red chilies, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon stick. Roast for 1-2 minutes until fragrant.
Add the grated coconut and continue to roast, stirring frequently for 5-7 minutes, until the coconut turns a rich golden brown. Avoid burning it.
Turn off the heat and let the mixture cool down completely.
Transfer the cooled mixture to a grinder. Add the garlic, ginger, turmeric powder, and about 1/4 cup of water. Grind to a very smooth, thick paste.
3
Sauté the Aromatics
Heat the remaining 1 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat.
Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft and translucent with golden edges.
Add the chopped tomato and cook for another 4-5 minutes, until it turns soft and mushy.
4
Combine and Simmer the Tonak
Add the ground masala paste to the pot. Sauté for 5-7 minutes, stirring continuously, until the paste is well-cooked and oil begins to separate from the sides.
Pour in the cooked black-eyed peas along with all their cooking water.
Add the tamarind paste, grated jaggery, and the remaining 0.75 tsp of salt. Stir well to combine.
If the gravy seems too thick, add up to 1 cup of hot water to achieve your desired consistency.
Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10-12 minutes, allowing the flavors to meld together.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve the Alsanyache Tonak hot with Goan pav, steamed rice, or chapatis.
Servings
4
Serving size: 1 cup
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.
2 pcs Green Chili (finely chopped, adjust to taste)
3 tbsp Roasted Peanuts (coarsely crushed)
1 cup Curd (thick and whisked until smooth)
3 tbsp Coriander Leaves (chopped)
1 tsp Sugar
0.75 tsp Salt (or to taste)
1 tbsp Ghee
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing
5 pcs Curry Leaves
Instructions
1
In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.
2
Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.
3
Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.
4
Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.
5
Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.
