Chavali Tonak
A hearty and aromatic Goan curry made with black-eyed peas simmered in a freshly ground coconut and roasted spice masala. This traditional dish brings the authentic flavors of Goa to your table, perfect with steamed rice or fresh pav.
For 4 servings
Cook the Black-Eyed Peas
- Rinse the dried black-eyed peas and soak them in ample water for 6-8 hours or overnight. Drain the soaking water.
- In a pressure cooker, combine the soaked peas, cubed potato, 1/4 tsp of the turmeric powder, 1/2 tsp of the salt, and 3 cups of water.
- Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the peas are soft but still hold their shape.
- Allow the pressure to release naturally before opening the lid. Set aside.
Roast the Masala Ingredients
- Heat a heavy-bottomed pan over low-medium heat. Add the grated coconut and dry-roast, stirring constantly for 5-7 minutes, until it turns fragrant and evenly golden brown. Remove from the pan and set aside.
- In the same pan, dry-roast the dried red chilies, coriander seeds, cumin seeds, and black peppercorns for 1-2 minutes until they release their aroma. Be careful not to burn them.
- Add the ginger and garlic to the pan with the whole spices and sauté for another minute until fragrant.
Grind the Masala Paste
- Transfer the roasted coconut, roasted whole spices, ginger, and garlic to a blender jar.
- Add the remaining 1/4 tsp turmeric powder and the tamarind paste.
- Add about 1/2 cup of water and grind to a very smooth, fine paste. Add more water, a tablespoon at a time, if necessary to achieve a smooth consistency.
Prepare the Curry Base
- Heat the vegetable oil in a large pot or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
- Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it becomes soft and translucent with golden edges.
- Add the ground masala paste and cook for 5-7 minutes, stirring frequently, until the paste thickens, darkens slightly, and oil begins to separate from the sides.
Simmer and Finish the Curry
- Add the cooked black-eyed peas and potato mixture, along with all of its cooking liquid, to the pot. Stir well to combine with the masala.
- Stir in the Goan samaar masala, grated jaggery (if using), and the remaining 3/4 tsp salt.
- Check the consistency; if it's too thick, add up to 1 cup of hot water to reach your desired gravy thickness.
- Bring the curry to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes to allow the flavors to meld together.
- Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the coconut to a deep golden brown is key to achieving the authentic nutty flavor and rich color of the tonak.
- 2Ensure the masala paste is ground very finely for a smooth, velvety gravy.
- 3For a deeper red color without extra heat, use only Kashmiri or Bedgi red chilies.
- 4The curry thickens as it cools. Adjust the consistency with a little hot water before reheating if needed.
- 5This dish tastes even better the next day as the flavors have more time to develop and mature.
Adapt it for your goals.
Tanginess
For a classic Goan souring agent, substitute the tamarind paste with 3-4 dried kokum petals. Add them directly to the curry when simmering.
VegetableVegetable
Include other vegetables like drumsticks (moringa) or raw banana. Add them to the pressure cooker along with the peas and potato.
ProteinProtein
Add cubed paneer or boiled eggs in the last 5 minutes of simmering for an extra protein boost.
LegumeLegume
This recipe also works well with other legumes like red kidney beans (rajma) or chickpeas (chana).
Why this is on our healthy list.
Rich in Plant-Based Protein
Black-eyed peas are a fantastic source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
The combination of black-eyed peas and coconut provides a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates from the legumes and potatoes offer a slow and steady release of energy, keeping you feeling full and energized for longer.
Anti-Inflammatory Spices
Spices like turmeric, ginger, and coriander are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Frequently asked questions
Chavali Tonak is a traditional Goan curry made with black-eyed peas (chavali) cooked in a flavorful and aromatic masala paste of roasted coconut and spices. It's a staple comfort food in Goan households.