Kulith Tonak with Ukda Tandul

Instructions

1. 1

   Prepare and Cook the Horse Gram

   • Rinse 1 cup of horse gram (kulith) thoroughly under running water.
   • Soak it in 3-4 cups of water overnight or for at least 8 hours.
   • After soaking, drain the water. Place the soaked kulith in a pressure cooker with 3 cups of fresh water and 0.5 tsp of salt.
   • Pressure cook on medium heat for 5-6 whistles, or for about 15-20 minutes, until the kulith is soft and cooked through.
   • Allow the pressure to release naturally. Do not discard the cooking water, as it is flavorful and nutritious.
2. 2

   Prepare the Coconut Masala Paste

   • While the kulith cooks, heat a small pan over low-medium heat. Dry roast the dried red chillies and coriander seeds for 1-2 minutes until they become aromatic. Remove from the pan and set aside.
   • In the same pan, add 1 tsp of coconut oil. Add 1 finely chopped onion and sauté for 4-5 minutes until it turns light golden brown. Let it cool completely.
   • In a grinder jar, combine the roasted spices, sautéed onion, grated coconut, and turmeric powder.
   • Add about 1/2 cup of water and grind to a smooth, thick paste. Add a little more water if needed to facilitate grinding.
3. 3

   Assemble the Tonak

   • Heat the remaining coconut oil in a heavy-bottomed pot or kadai over medium heat.
   • Add the mustard seeds and allow them to splutter.
   • Add the curry leaves and the second finely chopped onion. Sauté for 3-4 minutes until the onion becomes soft and translucent.
   • Add the ground coconut masala paste to the pot. Cook for 5-7 minutes, stirring frequently, until the raw smell disappears and oil begins to separate from the masala.
4. 4

   Simmer and Finish the Curry

   • Pour the cooked horse gram along with its cooking water into the pot with the masala.
   • Add the soaked kokum petals (with their water), powdered jaggery, and the remaining salt. Stir everything well to combine.
   • Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes. This allows the flavors to meld and the gravy to thicken.
   • Check the seasoning and adjust the salt, jaggery, or tanginess if needed. The curry should have a balance of spicy, tangy, and slightly sweet notes.
   • Turn off the heat and let it rest for 5 minutes before serving.
5. 5

   Serve

   • Serve the Kulith Tonak hot with steamed Goan rice, pao (local bread), or chapatis.