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A classic Goan curry featuring black chickpeas simmered in a fragrant, roasted coconut masala. It's a perfect blend of spicy, tangy, and slightly sweet flavors, best enjoyed with fluffy pao or steamed rice.
For 4 servings
Cook the Chickpeas
Roast the Coconut Masala
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A classic Goan curry featuring black chickpeas simmered in a fragrant, roasted coconut masala. It's a perfect blend of spicy, tangy, and slightly sweet flavors, best enjoyed with fluffy pao or steamed rice.
This goan recipe takes 75 minutes to prepare and yields 4 servings. At 381.14 calories per serving with 10.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Grind the Masala Paste
Assemble the Tonak
Simmer and Serve
Replace black chickpeas with sprouted moth beans (matki) or red kidney beans (rajma). Adjust cooking time accordingly.
Incorporate 1 cup of diced potatoes, raw banana, or drumsticks along with the chickpeas for added texture and nutrients.
For a richer, creamier curry, add 1/4 cup of thick coconut milk during the last 5 minutes of simmering.
Black chickpeas are an excellent source of protein, which is crucial for muscle repair, cell regeneration, and overall body function.
The combination of chickpeas and coconut provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and serves as a quick source of energy for the body and brain.
The blend of whole spices like black peppercorns, cinnamon, and chillies contains compounds that can have a thermogenic effect, gently boosting metabolism.
One serving of Chanyachi Tonak (approximately 1 cup) contains around 350-400 calories, depending on the amount of coconut and oil used.
Yes, it is a nutritious dish. It's rich in plant-based protein and dietary fiber from chickpeas, contains healthy fats from coconut, and is flavored with beneficial spices. It's a well-balanced and wholesome meal.
Absolutely. After soaking the chickpeas overnight, you can cook them in a regular pot on the stovetop. It will take significantly longer, about 1.5 to 2 hours, for them to become tender.
Traditionally, it is served with Goan Pao (local bread) to soak up the delicious gravy. It also pairs wonderfully with steamed rice, chapati, or poori.
Yes, for a quicker version, you can use two 15-ounce cans of black chickpeas. Drain and rinse them well, then add them directly to the cooked masala in Step 4, along with 2 cups of water or vegetable broth. Simmer for 15-20 minutes.
Leftover Chanyachi Tonak can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day.