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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
Cook the Black-Eyed Peas
Roast the Masala
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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.
This goan recipe takes 65 minutes to prepare and yields 4 servings. At 332.36 calories per serving with 7.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Grind the Masala Paste
Prepare the Curry Base
Combine and Simmer
Finish and Serve
Replace black-eyed peas with other legumes like red kidney beans (rajma), chickpeas (chole), or brown lentils (masoor). Adjust cooking times accordingly.
Include vegetables like drumsticks, carrots, or green beans along with the potato for added nutrition and texture.
Add a splash of thick coconut milk at the end of cooking for a richer, creamier gravy. Do not boil after adding coconut milk.
Increase or decrease the number of dried red chilies to adjust the heat to your preference.
Black-eyed peas are an excellent source of protein, which is essential for muscle repair, cell growth, and keeping you feeling full and satisfied.
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.
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.
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.
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.
Yes, you can. Use one 15-ounce (approx. 425g) can, drained and rinsed. Skip the pressure cooking step and add the canned peas directly to the gravy in Step 5. You may need to reduce the final simmering time slightly.
One serving of Alsande Tonak (approximately 1 cup or 460g) contains around 350-400 calories, depending on the amount of oil and coconut used.
Yes, it is a very healthy dish. It's rich in plant-based protein and dietary fiber from the black-eyed peas, contains healthy fats from coconut, and is packed with antioxidants from the various spices used.
Yes, this recipe is naturally vegan as it does not use any dairy or animal products.
Leftover Alsande Tonak can be stored in an airtight container in the refrigerator for up to 3 days. The flavor often deepens the next day. Reheat gently on the stovetop, adding a little water if the gravy has thickened too much.