A hearty and aromatic Goan curry made with black-eyed peas simmered in a freshly ground coconut and roasted spice masala. This traditional dish brings the authentic flavors of Goa to your table, perfect with steamed rice or fresh pav.
Prep20 min
Cook55 min
Soak360 min
Servings4
Serving size: 1 serving
379cal
14gprotein
51gcarbs
Ingredients
1 cup Black Eyed Peas (dried, soaked for 6-8 hours or overnight)
1 large Potato (peeled and cut into 1-inch cubes)
1 medium Onion (finely chopped)
1 cup Fresh Coconut (grated)
5 pcs Dried Kashmiri Red Chilies (stems removed, adjust to spice preference)
Fluffy, slightly sweet steamed rice cakes from Goa, made with coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
Protein-packed Chavali Tonak with aromatic Sannas and tangy Sol Kadi. A soul-satisfying Goan delight!
This goan dish is perfect for dinner. With 992.38 calories and 23.34g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
1 inch Ginger (peeled)
1 tsp Tamarind Paste
0.5 tsp Turmeric Powder (divided)
2 tbsp Vegetable Oil
0.5 tsp Mustard Seeds
1 tsp Goan Samaar Masala (or use regular garam masala)
0.5 tsp Jaggery (grated, optional)
1.25 tsp Salt (divided, or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
4 cups Water (for cooking and grinding, as needed)
Instructions
1
Cook the Black-Eyed Peas
Rinse the dried black-eyed peas and soak them in ample water for 6-8 hours or overnight. Drain the soaking water.
In a pressure cooker, combine the soaked peas, cubed potato, 1/4 tsp of the turmeric powder, 1/2 tsp of the salt, and 3 cups of water.
Secure the lid and 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 before opening the lid. Set aside.
2
Roast the Masala Ingredients
Heat a heavy-bottomed pan over low-medium heat. Add the grated coconut and dry-roast, stirring constantly for 5-7 minutes, until it turns fragrant and evenly golden brown. Remove from the pan and set aside.
In the same pan, dry-roast the dried red chilies, coriander seeds, cumin seeds, and black peppercorns for 1-2 minutes until they release their aroma. Be careful not to burn them.
Add the ginger and garlic to the pan with the whole spices and sauté for another minute until fragrant.
3
Grind the Masala Paste
Transfer the roasted coconut, roasted whole spices, ginger, and garlic to a blender jar.
Add the remaining 1/4 tsp turmeric powder and the tamarind paste.
Add about 1/2 cup of water and grind to a very smooth, fine paste. Add more water, a tablespoon at a time, if necessary to achieve a smooth consistency.
4
Prepare the Curry Base
Heat the vegetable oil in a large pot or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it becomes soft and translucent with golden edges.
Add the ground masala paste and cook for 5-7 minutes, stirring frequently, until the paste thickens, darkens slightly, and oil begins to separate from the sides.
5
Simmer and Finish the Curry
Add the cooked black-eyed peas and potato mixture, along with all of its cooking liquid, to the pot. Stir well to combine with the masala.
Stir in the Goan samaar masala, grated jaggery (if using), and the remaining 3/4 tsp salt.
Check the consistency; if it's too thick, add up to 1 cup of hot water to reach your desired gravy thickness.
Bring the curry to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes to allow the flavors to meld together.
Garnish with freshly chopped coriander leaves and serve hot.
Servings4
Serving size: 1 serving
477cal
8gprotein
83gcarbs
12gfat
Ingredients
2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
1 tsp Salt
1 cup Water (As needed for grinding the batter.)
1 tsp Oil (For greasing the molds.)
Instructions
1
Soak the Rice
Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
Activate the Yeast
In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.
3
Grind the Batter
Drain all the water from the soaked rice.
Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.
4
Ferment the Batter
Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
5
Steam the Sannas
Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
Gently pour the batter into the greased molds, filling them about 3/4 full.
Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.
6
Serve
Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Use a wet spoon or knife to gently loosen the edges and demold the sannas.
Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Kokum Extract
In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2
Extract Fresh Coconut Milk
While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
Combine both the thick and thin coconut milk extracts.
Gently pour the freshly extracted coconut milk into the bowl containing the strained kokum extract.
Stir well to combine. You will see the mixture turn into a beautiful, pale pink color.
Add salt to taste and stir until it is completely dissolved.
4
Prepare the Tempering (Tadka)
Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds and hing, and sauté for another 10 seconds.
Finally, add the curry leaves. Be careful as they will crackle. Sauté until they become crisp, about 15-20 seconds.
5
Finish and Serve
Immediately pour the hot tempering over the prepared Sol Kadhi. Stir gently to incorporate the flavors.
Garnish with finely chopped coriander leaves.
For the best taste, chill the Sol Kadhi in the refrigerator for at least 30 minutes before serving. Serve cold as a digestive drink after a meal or as a refreshing accompaniment.
