Chavli Tonak
A homestyle Goan curry made with black-eyed peas simmered in a roasted coconut masala. It has a deep, earthy flavor with gentle heat and a rich texture that tastes wonderful with rice, pav, or soft poee.
For 4 servings
- pressure cook · ~25 min
Cook the black eyed peas.
1.Add soaked black eyed peas, 3 cups water, and 0.25 tsp salt to a pressure cooker.2.Cook on medium heat for 4 to 5 whistles until the peas are soft but still hold their shape.3.Let the pressure drop naturally, then set the peas and cooking liquid aside. - roast · ~8 min
Roast the masala ingredients.
1.Heat 1 tsp oil in a pan over medium heat.2.Add grated coconut, 1 sliced onion, dry red chili, coriander seeds, cumin seeds, black peppercorns, garlic, and ginger.3.Roast, stirring often, until the coconut turns golden and the mixture smells nutty.4.Add the chopped tomato and cook 2 to 3 minutes until slightly soft. - mix · ~5 min
Grind the masala.
Cool the roasted mixture slightly, then grind it with tamarind paste and a little water to a smooth, thick paste.
- saute · ~6 min
Cook the onion base.
1.Heat the remaining oil in a pot or kadai over medium heat.2.Add the remaining sliced onion and cook until light golden.3.Add turmeric powder and stir for a few seconds. - simmer · ~15 min
Simmer the tonak.
1.Add the ground masala to the pot and cook for 3 to 4 minutes, stirring so it does not catch at the bottom.2.Add the cooked black eyed peas along with their cooking liquid.3.Add the remaining 0.25 tsp salt and mix well.4.Pour in a little more water if needed for a medium gravy, then simmer until the curry thickens and the flavors come together. - garnish
Garnish with coriander leaves.
- serve
Serve hot with rice, pav, or poee.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the chavli overnight so it cooks evenly and stays creamy inside without splitting.
- 2Pressure-cook the peas only until soft but intact; overcooked chavli can turn mushy in the final simmer.
- 3Roast the coconut to a deep golden, not just pale, for the characteristic nutty Goan tonak flavor.
- 4Let the roasted masala cool slightly before grinding so it blends smoother and thicker.
- 5Cook the ground masala for a few minutes in the pot until the oil starts separating slightly; this removes any raw taste.
- 6Use the reserved cooking liquid from the peas in the curry for a fuller body and better flavor than plain water.
- 7This tonak tastes even better after resting 30 minutes, when the tamarind, coconut, and spices meld.
Adapt it for your goals.
Spicier
Add 1 to 2 extra dried red chilies or a few more peppercorns for a hotter tonak that still keeps its roasted coconut depth.
no onionNo-onion
Skip the onion and increase tomato slightly for a simpler curry with a cleaner coconut-spice profile.
thicker gravyThicker-gravy
Use less extra water while simmering for a thicker tonak that pairs especially well with pav or poee.
jaggery balancedJaggery-balanced
Add a small pinch of jaggery if your tamarind is very sharp; it rounds out the acidity without making the curry sweet.
Why this is on our healthy list.
Rich in Legume Protein
Black-eyed peas add plant protein and make this curry hearty and satisfying, especially when served as a main dish.
Good Source of Fiber
The black-eyed peas contribute fiber that supports fullness and gives the dish its naturally substantial texture.
Includes Aromatic Spices
Coriander, cumin, pepper, ginger, garlic, and turmeric bring flavor complexity while reducing the need for heavy cream or butter.
Frequently asked questions
Yes. Use cooked canned peas, skip pressure cooking, and simmer them gently in the masala. You may need a little extra water since you will not have the starchy cooking liquid.
