A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
Prep25 min
Cook40 min
Soak480 min
Servings4
Serving size: 1 serving
477cal
20gprotein
60gcarbs
Ingredients
1.5 cup dried white peas (soaked overnight)
1 medium onion (sliced for masala)
1 medium tomato (finely chopped)
1 cup fresh grated coconut (or use frozen, thawed)
A classic Maharashtrian sweet flatbread where a soft outer layer encases a delicious, aromatic filling of chana dal and jaggery. Perfect for festivals like Holi and Ganesh Chaturthi, this dish is a true taste of tradition.
Protein-packed Chane Tonak with a sweet Poli – a perfectly spiced, soul-satisfying comfort food combo!
This konkani dish is perfect for dinner. With 1218.56 calories and 37.11g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
(adjust to spice preference)
1 tbsp tamarind paste
0.5 tsp turmeric powder
1 tsp kashmiri red chilli powder (for extra color)
1 tsp jaggery (grated, optional)
1 tsp mustard seeds
10 leaves curry leaves
3 tbsp vegetable oil
1.5 tsp salt (divided, or to taste)
0.5 cup water (for grinding masala)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Cook the White Peas
Drain the overnight-soaked white peas. Place them in a pressure cooker with 3 cups of fresh water and 0.5 tsp of salt.
Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the peas are tender but not mushy.
Allow the pressure to release naturally. Set aside the cooked peas along with their water.
2
Roast the Coconut Masala
Heat a heavy-bottomed pan over low-medium heat. Add coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, and dried red chillies. Dry roast for 2-3 minutes until fragrant.
Add the sliced onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the grated coconut. Continue to roast on low heat, stirring constantly for 8-10 minutes, until the coconut turns a deep, even golden brown. This step is crucial for the authentic flavor.
Turn off the heat and let the mixture cool down completely.
3
Grind the Masala Paste
Transfer the cooled roasted mixture to a high-speed blender or grinder jar.
Add the tamarind paste and 1/2 cup of water.
Grind to a very smooth, fine paste. Add a little more water, a tablespoon at a time, if needed to facilitate grinding.
4
Prepare the Curry
Heat oil in a large pot or kadai over medium heat. Add the mustard seeds and allow them to splutter.
Add the curry leaves and sauté for 30 seconds.
Add the finely chopped onion and cook for 3-4 minutes until soft and translucent.
Stir in the chopped tomato and cook for 4-5 minutes until it turns soft and pulpy.
5
Simmer and Finish
Add the ground masala paste, turmeric powder, and Kashmiri red chilli powder to the pot. Sauté for 5-7 minutes, stirring frequently, until the masala is well-cooked and oil begins to separate at the edges.
Pour in the cooked white peas along with their cooking water. Mix thoroughly.
Add the remaining 1 tsp of salt and the grated jaggery (if using). Stir well. If the curry is too thick, add some hot water to reach 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 to allow the flavors to meld.
Garnish with freshly chopped coriander leaves and serve hot.
6
Serving size: 1 serving
741cal
17gprotein
121gcarbs
23gfat
Ingredients
1.5 cup Chana Dal
1.5 cup Jaggery (grated or powdered)
3 cup Water (for pressure cooking dal)
1 tsp Cardamom Powder
0.25 tsp Nutmeg Powder
0.5 tsp Dry Ginger Powder
2 cup Atta
0.5 cup Maida
0.25 tsp Turmeric Powder
0.5 tsp Salt
0.5 cup Ghee (divided for filling, dough, and cooking)
0.25 cup Rice Flour (for dusting)
Instructions
1
Cook the Chana Dal
Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2
Prepare the Puran (Filling)
In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
Allow the puran mixture to cool down completely to room temperature.
Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.
In a large bowl, whisk together the atta, maida, turmeric powder, and salt.
Add 2 tbsp of ghee and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Gradually add warm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30-45 minutes.
4
Assemble and Roll the Puran Poli
After resting, knead the dough again for a minute. Divide the dough and the puran filling into 12 equal-sized balls each.
Take a ball of dough, dust it with rice flour, and use your fingers to flatten it into a 3-inch cup or disc.
Place a ball of puran filling in the center.
Gently pull the edges of the dough up and around the filling, pinching them together at the top to seal it completely. Remove any excess dough from the pinched seal.
Flatten the stuffed ball gently with your palm. Dust generously with rice flour on both sides.
Using very light and even pressure, roll the ball into a thin, 6-7 inch circle. Rotate the poli frequently to ensure even rolling and prevent sticking.
5
Cook the Puran Poli
Heat a tawa (griddle) on medium heat. The tawa should be hot but not smoking.
Carefully lift the rolled poli and place it on the hot tawa.
Cook for about 45-60 seconds until small bubbles appear on the surface.
Flip the poli. Drizzle about 1 tsp of ghee on the top surface. Cook the second side for another 45-60 seconds until golden-brown spots appear.
Flip again. The poli should start to puff up. Gently press the edges with a spatula to encourage it to puff up fully like a balloon.
Drizzle ghee on the other side, cook for a final 20-30 seconds, and then remove from the tawa.
Repeat for all remaining polis, stacking them with parchment paper in between or in a cloth-lined container to keep them soft.
6
Serve
Serve Puran Poli warm, generously smeared with more ghee. It pairs wonderfully with warm milk, yogurt, or a savory lentil curry called Katachi Amti.