Chanyachi Tonak

1. 1
   pressure cook · ~20 min

   Cook the white peas.

   Add soaked and drained white peas, 1.5 cups water, and a pinch of salt to the pressure cooker. Close the lid and cook on medium heat for 4-5 whistles. Let the pressure release naturally. The peas should be soft but hold their shape.

   TIPDon't overcook the peas into a mush—they should be tender yet intact for the best texture.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   Heat oil in a pan over medium heat. Add sliced onions and cook until soft and translucent, about 4-5 minutes. Add ginger and garlic and sauté for another minute until the raw smell fades.

   TIPCook the onions gently—don't let them brown. The curry relies on a pale, sweet onion base.
3. 3
   saute · ~5 min

   Add the whole spices and tomato.

   1.Add the cinnamon stick, cloves, and black peppercorns to the pan.

   2.Stir for 30 seconds until fragrant.

   3.Add chopped tomato and cook until soft and pulpy, about 3 minutes.

   4.Add turmeric and red chili powder. Stir and cook for 1 minute.
4. 4
   mix · ~2 min

   Make the coconut masala paste.

   Transfer the sautéed onion-tomato-spice mixture to a blender. Add fresh grated coconut and 2 tablespoons water. Grind to a smooth, thick paste.

   TIPAdd water sparingly—the paste should be thick enough to coat the back of a spoon.
5. 5
   simmer · ~20 min

   Simmer the curry.

   Return the ground masala paste to the pan. Add the cooked white peas along with their cooking liquid. Stir in tamarind paste and jaggery. Bring to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until the gravy thickens and coats the peas. The oil will start to glisten on the surface.

   TIPSimmer uncovered on low heat—this concentrates the flavors and gives the gravy its signature glossy finish.
6. 6
   rest · ~5 min

   Rest before serving.

   Turn off the heat and let the curry rest for 5 minutes. This allows the coconut to bloom and the spices to settle into a harmonious flavor.

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