Alsande Tonak
A comforting Goan curry made with tender black-eyed peas simmered in a fragrant, roasted coconut and spice gravy. This hearty and tangy dish is a staple in Goan homes, perfect with a side of warm pao or steamed rice.
For 4 servings
6 steps. 45 minutes total.
- 1
Step 1
- a.Cook the Black-Eyed Peas
- b.Wash and soak 1 cup of dry black-eyed peas in water for 6-8 hours or overnight. Drain the soaking water.
- c.In a pressure cooker, combine the soaked peas, 3 cups of fresh water, and 0.5 tsp of salt.
- d.Pressure cook on medium heat for 4-5 whistles, about 15-20 minutes, until the peas are tender but still hold their shape.
- e.Let the pressure release naturally. Set aside, making sure to reserve both the cooked peas and their cooking liquid.
- 2
Step 2
- a.Roast the Masala
- b.Heat 1 tbsp of oil in a pan over medium-low heat. Add the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick. Roast for 1-2 minutes until fragrant.
- c.Add half of the chopped onions (from 1 onion) and sauté for 3-4 minutes until they soften and become translucent.
- d.Add the grated coconut and continue to roast, stirring continuously for 8-10 minutes, until it turns a deep, reddish-brown color. Be careful not to burn it.
- e.Turn off the heat and allow the mixture to cool down completely.
- 3
Step 3
- a.Grind the Masala Paste
- b.Transfer the cooled roasted mixture to a high-speed blender or grinder jar.
- c.Add the turmeric powder and about 1/2 cup of water.
- d.Grind to a very smooth, fine paste. Add a little more water, a tablespoon at a time, if necessary to facilitate grinding.
- 4
Step 4
- a.Prepare the Curry Base
- b.Heat the remaining 2 tbsp of oil in a deep pot or kadai over medium heat.
- c.Add the other half of the chopped onions and sauté for 5-6 minutes until they turn golden brown.
- d.Add the chopped tomato and cook for another 4-5 minutes until it becomes soft, pulpy, and well-mashed.
- 5
Step 5
- a.Combine and Simmer
- b.Add the ground masala paste to the pot. Sauté for 5-7 minutes, stirring often, until the paste is fragrant and you see oil separating at the edges.
- c.Add the cooked black-eyed peas along with their reserved cooking liquid, the cubed potato, tamarind paste, jaggery (if using), and the remaining 0.75 tsp of salt.
- d.Add up to 1 cup of additional water to achieve your desired gravy consistency and stir well.
- 6
Step 6
- a.Finish and Serve
- b.Bring the curry to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potato is fork-tender and the gravy has thickened.
- c.Garnish with fresh coriander leaves.
- d.Serve hot with traditional Goan pao (bread rolls) or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to an authentic tonak is roasting the coconut to a deep reddish-brown color without burning it. This step develops the signature flavor and color.
- 2For a creamier gravy, ensure the masala paste is ground to be exceptionally smooth.
- 3If you're short on time, you can use canned black-eyed peas. Drain and rinse them well, and reduce the final simmering time.
- 4Adjust the tamarind and jaggery to your taste for the perfect balance of tangy and sweet.
- 5Using coconut oil instead of vegetable oil will enhance the coastal Goan flavor of the dish.
- 6The curry thickens upon cooling. Add a splash of hot water when reheating to adjust the consistency.
Adapt it for your goals.
Different Legumes
Replace black-eyed peas with other legumes like red kidney beans (rajma), chickpeas (chole), or brown lentils (masoor). Adjust cooking times accordingly.
Add VegetablesAdd Vegetables
Include vegetables like drumsticks, carrots, or green beans along with the potato for added nutrition and texture.
Creamier VersionCreamier Version
Add a splash of thick coconut milk at the end of cooking for a richer, creamier gravy. Do not boil after adding coconut milk.
Spice LevelSpice Level
Increase or decrease the number of dried red chilies to adjust the heat to your preference.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black-eyed peas are an excellent source of protein, which is essential for muscle repair, cell growth, and keeping you feeling full and satisfied.
High in Dietary Fiber
The combination of legumes and coconut provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
Boosts Heart Health
This curry contains healthy fats from coconut and is cholesterol-free. Spices like turmeric and coriander have anti-inflammatory properties that contribute to cardiovascular wellness.
Source of Essential Minerals
Black-eyed peas are a good source of minerals like iron, magnesium, and potassium, which are vital for energy production, nerve function, and maintaining healthy blood pressure.
Frequently asked questions
Alsande Tonak is a traditional Goan curry made with black-eyed peas (alsande) cooked in a spicy and tangy gravy of roasted coconut and aromatic spices. It's a staple vegetarian dish in Goan cuisine.