Chawli Tonak

1. 1
   pressure cook · ~15 min

   Pressure cook the black-eyed peas.

   Drain the soaked black-eyed peas and transfer them to a pressure cooker. Add 2 cups of water and pressure cook for 3-4 whistles until soft but not mushy. Let the pressure release naturally.

   TIPThe beans should hold their shape yet crush easily between your fingers.
2. 2
   roast · ~3 min

   Dry roast the spices.

   Heat a small frying pan over medium-low heat. Add coriander seeds, cumin seeds, black peppercorns, and dried red chilies. Dry roast, stirring constantly, until fragrant and lightly browned, about 2-3 minutes. Transfer to a plate and let cool completely.

   TIPWatch the spices closely—they burn quickly and turn bitter.
3. 3
   roast · ~4 min

   Roast the coconut.

   In the same pan, add the grated fresh coconut. Roast on low heat, stirring continuously, until it turns a light golden brown and smells nutty, about 3-4 minutes. Transfer to the plate with the roasted spices and let cool.

4. 4
   mix · ~2 min

   Grind the coconut-spice paste.

   Transfer the cooled roasted spices and coconut to a blender. Add the tamarind pulp along with its soaking water. Grind to a smooth, thick paste, adding a splash of water only if needed to keep the blades moving.

   TIPAvoid adding too much water—the paste should be thick and spoonable.
5. 5
   saute · ~6 min

   Sauté the onion base.

   Heat oil in a saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes. Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.

6. 6
   saute · ~6 min

   Cook the tomatoes.

   Add the chopped tomatoes and turmeric powder to the pan. Cook, stirring occasionally, until the tomatoes soften completely and the oil begins to separate at the edges, about 5-6 minutes.

   TIPCook the tomatoes thoroughly—raw tomato taste will spoil the gravy.
7. 7
   simmer · ~4 min

   Simmer the gravy.

   Add the ground coconut-spice paste to the pan and stir well. Cook for 3-4 minutes, stirring constantly to prevent sticking. Add the kokum with its soaking water and the salt. Pour in 1 cup of water and bring to a gentle boil.

8. 8
   simmer · ~12 min

   Combine with beans and finish.

   Add the cooked black-eyed peas along with any cooking liquid to the gravy. Stir well and let it simmer on low heat for 10-12 minutes, letting the beans absorb the flavors and the gravy thicken to a rich, creamy consistency.

   TIPThe curry thickens as it rests; if it gets too thick, add a splash of warm water.
9. 9
   garnish

   Garnish with coriander leaves and serve hot.

   Ladle the Chawli Tonak into a serving bowl and scatter chopped coriander leaves on top. Serve hot with steamed rice or pav.

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