Chavli Tonak with Goan Red Rice

Instructions

1. 1

   Cook the Black-Eyed Peas

   • Rinse the soaked black-eyed peas and drain the water. Transfer them to a pressure cooker.
   • Add 2.5 cups of fresh water and 1/4 tsp of salt. Secure the lid.
   • Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the beans are tender but still hold their shape. Allow the pressure to release naturally before opening.
2. 2

   Prepare the Roasted Coconut Masala

   • Heat 1 tsp of coconut oil in a pan over low-medium heat. Add the coriander seeds, cloves, cinnamon, peppercorns, star anise, and dried red chilies. Roast for 1-2 minutes until fragrant.
   • Add the roughly chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
   • Add the grated coconut and continue to roast on low heat, stirring continuously for 6-8 minutes, until it turns a deep golden brown. This step is crucial for the flavor and color of the curry.
   • Turn off the heat and let the mixture cool down completely.
   • Transfer the cooled mixture to a grinder jar. Add the turmeric powder, tamarind pulp, and about 1/2 cup of water. Grind to a very smooth paste.
3. 3

   Assemble and Simmer the Curry

   • Heat the remaining 1.5 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat.
   • Add the finely chopped onion and sauté for 3-4 minutes until it turns translucent.
   • Add the finely chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.
   • Add the ground masala paste and sauté for 5-7 minutes, stirring frequently, until the paste is well-cooked and you see oil separating from the sides.
   • Pour in the cooked black-eyed peas along with their cooking water. Mix everything well.
   • Add the remaining 1 tsp of salt, jaggery (if using), and garam masala. Stir to combine.
   • Check the consistency. If the curry is too thick, add a little hot water to reach your desired gravy thickness.
   • Bring the curry to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 8-10 minutes to allow the flavors to meld together.
4. 4

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Serve hot with Goan pao (bread rolls), poi, or steamed rice.