Alsande Tonak
A comforting Goan curry made with black-eyed peas simmered in a spiced coconut masala. It has a warm, earthy flavor with gentle heat and a rich texture that goes beautifully with poi, rice, or soft chapatis.
For 4 servings
- prep
Soak the black-eyed peas.
Wash the black-eyed peas well and soak them in plenty of water overnight or for 8 hours. Drain before cooking.
- pressure cook · ~25 min
Cook the black-eyed peas until tender.
Add the soaked black-eyed peas, 3 cups water, and 0.25 tsp salt to a pressure cooker. Cook until soft but not mushy, about 4 to 5 whistles, then let the pressure drop naturally.
TIPKeep the peas just tender so they hold their shape in the curry. - roast · ~7 min
Roast the coconut and whole spices.
1.Heat a pan over medium heat and add the grated coconut.2.Roast until lightly golden, stirring often so it colors evenly.3.Add dried red chili, coriander seeds, cumin seeds, and black peppercorns.4.Roast for 1 to 2 minutes more until fragrant, then take off the heat.TIPDo not darken the coconut too much or the masala can taste bitter. - saute · ~8 min
Cook part of the onion with ginger and garlic.
1.Heat 1 tbsp oil in the same pan.2.Add 1 sliced onion and cook until soft and lightly golden.3.Add ginger and garlic and sauté until the raw smell goes away.4.Add the tomato and cook until soft. - mix
Grind the masala.
Add the roasted coconut mixture, the cooked onion mixture, turmeric powder, tamarind paste, and 0.5 cup water to a grinder. Blend to a smooth, thick masala paste.
- saute · ~5 min
Cook the remaining onion.
Heat the remaining 1 tbsp oil in a pot. Add the remaining sliced onion and cook until lightly golden.
- simmer · ~15 min
Simmer the tonak.
1.Add the ground masala to the pot and cook for 2 to 3 minutes.2.Add the cooked black-eyed peas with their cooking liquid.3.Pour in the remaining water little by little to reach a medium gravy.4.Add the remaining salt and simmer until the curry thickens and the flavors come together.TIPStir now and then so the coconut masala does not catch at the bottom. - serve
Serve hot.
Serve Alsande Tonak hot with rice, chapati, or Goan poi.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked black-eyed peas well so the pressure-cooking liquid does not turn starchy and muddy the gravy.
- 2Cook the peas only until tender; if they split too much, the tonak loses its nice whole-bean texture.
- 3Roast the coconut to light golden, not deep brown, for a sweeter Goan-style masala without bitterness.
- 4Blend the masala very smooth so the curry gets its signature thick, velvety body.
- 5Fry the ground masala for a few minutes before adding the peas to remove any raw coconut and spice taste.
- 6Add water gradually at the simmering stage, because the coconut masala thickens more as it cooks and rests.
- 7This curry tastes even better after 30 minutes of resting, when the tamarind, coconut, and spices settle together.
Adapt it for your goals.
No-onion
Skip the sliced onions and add a little extra tomato for body if you want a lighter version or need to avoid onions.
spicierSpicier
Increase the dried red chilies or add a few extra peppercorns for a hotter tonak that pairs especially well with poi.
thicker gravyThicker-gravy
Use less water while simmering for a denser, scoopable curry that's great with chapatis rather than rice.
coconut milk finishCoconut-milk-finish
Stir in a small splash of coconut milk at the end for a softer, richer finish and a silkier gravy.
Why this is on our healthy list.
Legume-Based Protein
Black-eyed peas provide plant protein and make this curry hearty and satisfying without relying on meat.
Good Fiber Content
The black-eyed peas contribute fiber, which helps make the dish filling and gives the curry its wholesome texture.
Aromatic Whole Spices
Coriander, cumin, pepper, ginger, and garlic add flavor depth so the curry tastes rich without needing heavy cream.
Frequently asked questions
Yes. Simmer the soaked black-eyed peas in a covered pot until tender, adding more water as needed; it will just take longer than pressure cooking.
