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A hearty and flavorful Goan curry made with black-eyed peas simmered in a rich, roasted coconut and spice masala. This traditional dish offers a perfect balance of sweet, sour, and spicy notes.
For 4 servings
Cook the Black-Eyed Peas (Chawli)
Prepare the Roasted Coconut Masala
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A hearty and flavorful Goan curry made with black-eyed peas simmered in a rich, roasted coconut and spice masala. This traditional dish offers a perfect balance of sweet, sour, and spicy notes.
This goan recipe takes 55 minutes to prepare and yields 4 servings. At 272.02 calories per serving with 5.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Make the Curry
Simmer and Finish
This recipe works well with other legumes like red kidney beans (rajma), chickpeas (chana), or whole green moong.
You can add vegetables like diced potatoes, carrots, or drumsticks along with the chawli for a more wholesome curry.
For a richer, creamier texture, you can add a tablespoon of cashew nuts or poppy seeds (khus khus) to the masala ingredients before grinding.
This recipe is naturally vegan and plant-based.
Black-eyed peas are an excellent source of protein, essential for muscle repair, growth, and overall body function.
The high fiber content from the beans aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can help with weight management.
This dish provides important minerals like iron, magnesium, and potassium from the legumes and spices, supporting energy levels and heart health.
Spices like turmeric, cloves, and cinnamon are loaded with antioxidants that help combat oxidative stress and inflammation in the body.
Yes, it's quite healthy. It's rich in plant-based protein and fiber from the black-eyed peas, which aids digestion and promotes satiety. The use of whole spices and coconut provides healthy fats and antioxidants. To make it healthier, you can reduce the amount of oil used.
A single serving (approximately 1 cup or 330g) of Chawli Tonak contains around 350-400 calories. This can vary based on the amount of oil and coconut used.
Absolutely. If you don't have a pressure cooker, you can cook the soaked chawli in a pot on the stovetop. It will take longer, about 60-90 minutes, until the beans are tender.
If fresh coconut isn't available, you can use 3/4 cup of unsweetened desiccated coconut. Soak it in 1/4 cup of warm water for 15 minutes before roasting to rehydrate it.
The spice comes from the dried red chillies and peppercorns. Use fewer chillies (like 2-3) for a milder version. Using Kashmiri red chillies will give a vibrant color without excessive heat.
You can store it in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.