Goan Chane Tonak with Puran Poli

Instructions

1. 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. 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. 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. 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. 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.