A hearty and flavorful Goan curry made with black-eyed peas simmered in a rich, roasted coconut and spice masala. This traditional dish offers a perfect balance of sweet, sour, and spicy notes.
Prep15 min
Cook40 min
Soak360 min
Servings4
Serving size: 1 serving
361cal
12gprotein
40gcarbs
Ingredients
1 cup Chawli (dried, also known as black-eyed peas)
1 cup Fresh Coconut (grated)
1 medium Onion (sliced, for masala)
1 medium Tomato (finely chopped)
3 tbsp Vegetable Oil (divided)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
4 whole Dried Red Chillies (Kashmiri or Bedgi variety recommended)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
Homestyle Chawli Tonak with soft pao & protein-packed masala omelette - a perfectly spiced delight!
This goan dish is perfect for dinner. With 892.2500000000001 calories and 35.94g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
3 whole Cloves
1 inch piece Cinnamon Stick
0.5 tsp Turmeric Powder
1 tbsp Tamarind Pulp (seedless)
1 tsp Jaggery (grated or powdered, adjust to taste)
1 tsp Goan Garam Masala (optional)
1.5 tsp Salt (divided, adjust to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
4 cup Water (approx, 3 cups for cooking beans and 1 cup for masala/gravy)
Instructions
1
Cook the Black-Eyed Peas (Chawli)
Wash the chawli thoroughly and soak in plenty of water for 6-8 hours or overnight.
Drain the soaking water. In a pressure cooker, combine the soaked chawli, 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 beans are soft but still hold their shape. Allow the pressure to release naturally. Set aside, reserving the cooking liquid.
2
Prepare the Roasted Coconut Masala
Heat a heavy-bottomed pan over low-medium heat. Add the grated coconut and dry roast, stirring continuously for 5-7 minutes until it turns a deep golden brown and becomes aromatic. Remove from the pan and set aside.
In the same pan, heat 1 tbsp of oil. Add the coriander seeds, cumin seeds, dried red chillies, black peppercorns, cloves, and cinnamon stick. Roast for 1-2 minutes until the spices are fragrant.
Add the sliced onion to the pan and sauté for 4-5 minutes until it turns soft and light golden.
Allow all the roasted ingredients to cool down completely. Transfer them to a blender jar along with the roasted coconut, turmeric powder, and tamarind pulp.
Add about 1/2 to 3/4 cup of water and grind to a very smooth, fine paste. Add more water, a little at a time, if needed to facilitate grinding.
3
Make the Curry
Heat the remaining 2 tbsp of oil in a deep pot or kadai over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent.
Add the finely chopped tomato and cook for 4-5 minutes, stirring occasionally, until it turns soft and mushy.
Add the ground masala paste to the pot. Sauté for 5-7 minutes on low-medium heat, stirring frequently, until the paste darkens slightly and you see oil separating at the edges.
4
Simmer and Finish
Add the cooked chawli along with its cooking liquid to the pot. Mix everything well.
Stir in the remaining 1 tsp of salt, grated jaggery, and the optional Goan garam masala.
Bring the curry to a gentle boil. Then, reduce the heat to low, cover, and let it simmer for 8-10 minutes for the flavors to meld together.
Check the consistency. If it's too thick, add a little hot water. Taste and adjust the seasoning – add more salt, jaggery, or tamarind if needed.
Garnish with freshly chopped coriander leaves and serve hot.
Servings6
Serving size: 1 serving
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
