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A warm, comforting Goan curry made with black-eyed peas simmered in a fragrant, freshly ground coconut and spice masala. It's a perfect blend of spicy, tangy, and sweet flavors, best enjoyed with hot rice or pav.
For 4 servings
Prepare and Cook the Black-Eyed Peas
Roast Spices and Prepare the Masala Paste
A warm, comforting Goan curry made with black-eyed peas simmered in a fragrant, freshly ground coconut and spice masala. It's a perfect blend of spicy, tangy, and sweet flavors, best enjoyed with hot rice or pav.
This goan recipe takes 60 minutes to prepare and yields 4 servings. At 630.14 calories per serving with 22.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté the Aromatics
Combine and Simmer the Tonak
Garnish and Serve
This tonak masala works wonderfully with other legumes like chickpeas (chane), red kidney beans (rajma), or even whole masoor.
Incorporate vegetables like diced potatoes, drumsticks (moringa), or raw jackfruit pieces. Add them to the pot after sautéing the onions and cook until tender before adding the masala.
For a richer, creamier gravy, add 1/4 cup of thick coconut milk at the end of the cooking process and simmer gently for 2-3 minutes. Do not boil after adding coconut milk.
For extra heat, add 1-2 fresh green chilies along with the onions or increase the number of dried red chilies in the masala paste.
Black-eyed peas are an excellent source of plant-based protein, which is essential for muscle repair, building tissues, and supporting overall immune function.
The combination of legumes and coconut provides a significant amount of dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps regulate blood sugar levels.
This dish is a good source of important minerals like iron, magnesium, and potassium, which are vital for energy production, nerve function, and maintaining healthy blood pressure.
The blend of spices like turmeric, ginger, garlic, and cloves contains powerful anti-inflammatory and antioxidant compounds that can help strengthen the immune system.
One serving of Alsanyache Tonak (approximately 1 cup or 345g) contains around 300-350 calories, depending on the amount of coconut and oil used.
Yes, it is a healthy and nutritious dish. It's rich in plant-based protein and fiber from the black-eyed peas, contains healthy fats from coconut, and gets antioxidant benefits from the various spices used.
Absolutely. You can cook the soaked peas in a regular pot on the stovetop. It will take longer, approximately 45-60 minutes, for the peas to become tender.
It is traditionally served with Goan pav (local bread rolls), but it also pairs beautifully with steamed rice, poi (another Goan bread), or even chapatis.
Yes, this recipe is naturally vegan and gluten-free as written.
Leftover tonak can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often become richer the next day. Reheat thoroughly before serving.
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