Chavali Tonak
A rustic Goan curry where tender black-eyed peas simmer in a freshly roasted coconut and spice masala. Earthy, mildly spiced, and finished with a touch of tangy tamarind, this humble dish is a staple in Goan homes, best mopped up with warm pav or steamed rice.
For 4 servings
- prep
Soak and cook the black eyed peas.
1.Wash the dried black eyed peas thoroughly and soak them in enough water to cover for at least 8 hours or overnight.2.Drain the soaking water. Add the peas to a pressure cooker with 3 cups of fresh water.3.Pressure cook on medium heat for 4-5 whistles or until the peas are soft and can be mashed easily between your fingers. Set aside.4.Once the pressure drops naturally, drain the peas but reserve the cooking liquid. - roast · ~5 min
Roast the coconut and spices.
1.Place a dry pan over medium-low heat. Add the grated coconut.2.Dry roast the coconut, stirring constantly, until it turns a light golden brown and gives off a nutty aroma.3.Add the coriander seeds, cumin seeds, black peppercorns, and dried red chilies to the pan.4.Continue to dry roast for another 2-3 minutes, tossing frequently, until the spices are fragrant. Take care not to burn them.5.Remove from heat and let the mixture cool completely.TIPKeeping the heat on medium-low and stirring continuously prevents burning. Burnt coconut will make the curry bitter. - mix · ~2 min
Grind the masala paste.
1.Transfer the cooled roasted coconut-spice mixture to a blender jar.2.Add the turmeric powder, tamarind paste, and about 1/4 cup of water.3.Grind to a smooth, fine paste, scraping down the sides as needed. Add a little more water if required. - saute · ~9 min
Sauté the aromatics.
1.Heat the oil in a heavy-bottomed pan over medium heat.2.Add the chopped onion and sauté until it turns translucent and soft, about 5 minutes.3.Add the chopped tomato and cook until it breaks down and becomes mushy, about 3-4 minutes. - simmer · ~15 min
Simmer the curry.
1.Add the ground masala paste to the pan with the sautéed onions and tomatoes.2.Rinse the blender jar with a splash of water and add it to the pan.3.Stir well and cook the masala for 5-7 minutes, until the raw smell disappears and you see the oil starting to separate at the edges.4.Add the cooked black eyed peas and salt. Mix gently to coat the peas with the masala.5.Pour in the reserved pea cooking liquid and an additional cup of water to achieve a gravy-like consistency.6.Bring the curry to a gentle boil, then reduce the heat to low and let it simmer uncovered for 8-10 minutes to allow the flavors to meld.TIPThe masala is cooked when the oil begins to leave the sides of the mixture. This step is crucial for developing the depth of flavor. - garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the black-eyed peas for at least 8 hours or overnight to ensure even cooking and a creamy texture.
- 2Dry roast the coconut and spices on medium-low heat, stirring constantly, until fragrant but not burnt — burnt coconut makes the curry bitter.
- 3Cook the masala paste until oil separates at the edges; this deepens the flavor and removes raw spice notes.
- 4Reserve the cooking liquid from the peas and use it to build the curry — it adds body and earthy flavor.
- 5Let the curry simmer uncovered for 8-10 minutes to let the flavors meld and the gravy thicken naturally.
- 6For a thicker curry, mash a few cooked peas against the side of the pan before adding the liquid.
- 7Chavali Tonak tastes even better the next day as the flavors continue to develop; store in the fridge for up to 3 days.
Adapt it for your goals.
Lower-oil
Reduce the oil to 1 tablespoon and skip the sautéing of onion-tomato; instead, cook them directly in the water used for the curry to cut down on fat while retaining flavor.
higher proteinHigher-protein
Add 1 cup of cubed paneer or boiled chicken after the masala is cooked for a heartier, protein-packed version that still pairs beautifully with the coconut-spice base.
veganVegan
This recipe is naturally vegan; simply ensure you use a plant-based oil and skip any optional dairy garnishes like a dollop of yogurt.
gluten freeGluten-free
This dish is naturally gluten-free, making it a safe and satisfying option for those with gluten sensitivities — just serve with rice or gluten-free pav.
Why this is on our healthy list.
Rich in Plant Protein
Black-eyed peas are a great source of plant-based protein, making this curry a satisfying main for vegetarian meals.
High in Dietary Fiber
The black-eyed peas and coconut provide fiber that supports digestion and helps maintain steady energy levels.
Good Source of Iron
Black-eyed peas and coriander seeds both contribute iron, which is essential for healthy blood and energy.
Antioxidant-Rich Spices
Turmeric, cumin, and black peppercorns are known for their antioxidant properties and may support overall wellness.
Frequently asked questions
Yes, use 1.5 cups of canned peas (rinsed and drained). Skip the pressure cooking step and add them directly to the simmering curry.
