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A warm, comforting Goan curry made with black-eyed peas simmered in a fragrant, spiced coconut gravy. This traditional dish is slightly tangy and pairs perfectly with fresh pao or steamed rice for a wholesome meal.
For 4 servings
Cook the Black-Eyed Peas
Prepare the Roasted Coconut Masala
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A warm, comforting Goan curry made with black-eyed peas simmered in a fragrant, spiced coconut gravy. This traditional dish is slightly tangy and pairs perfectly with fresh pao or steamed rice for a wholesome meal.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 350.96 calories per serving with 13.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Assemble and Simmer the Curry
Garnish and Serve
Add cubed paneer or tofu in the last 5 minutes of simmering for a richer dish.
Include 1 medium potato, cubed, while pressure cooking the beans for extra body and texture.
For a different tangy note, substitute tamarind with 2-3 pieces of dried kokum, added while simmering the curry.
This recipe also works well with other legumes like red kidney beans (rajma) or chickpeas (chana).
Black-eyed peas are a fantastic source of plant-based protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
This dish is packed with dietary fiber from the beans, which aids in digestion, promotes a healthy gut microbiome, helps regulate blood sugar levels, and contributes to a feeling of fullness.
The blend of traditional spices like turmeric, cloves, and peppercorns contains powerful antioxidants and anti-inflammatory compounds that help strengthen the immune system.
Black-eyed peas are rich in soluble fiber and minerals like potassium, which can help manage cholesterol levels and maintain healthy blood pressure, contributing to cardiovascular wellness.
Chavli Tonak is a traditional Goan curry made with black-eyed peas (chavli) cooked in a roasted coconut and spice-based gravy. It's known for its rich, slightly tangy, and aromatic flavor.
Yes, it is a very healthy dish. Black-eyed peas are an excellent source of plant-based protein, fiber, and essential minerals. The use of whole spices and fresh coconut adds antioxidants and healthy fats.
One serving (approximately 1 cup or 255g) of Chavli Tonak contains around 380-420 calories, depending on the amount of oil and coconut used. It's a balanced meal providing protein, carbs, and healthy fats.
Absolutely. You can cook the soaked beans in a regular pot on the stovetop. It will take longer, about 60-90 minutes, until the beans are tender. Ensure you have enough water in the pot.
Yes, you can use canned black-eyed peas to save time. Use one 15-ounce can, drained and rinsed. Skip the pressure cooking step and add the canned beans directly to the cooked masala gravy. You may need to add about 1.5 cups of water or vegetable broth and simmer for 10-15 minutes.
Store leftover Chavli Tonak in an airtight container in the refrigerator for up to 3 days. The curry's flavor often deepens overnight. Reheat gently on the stovetop, adding a splash of water if it has thickened too much.