Goan Chane Tonak

Name: Goan Chane Tonak
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: goan
Ingredients: 1 cup dried white peas (soaked overnight, drained); 0.75 cup fresh coconut (grated); 2 pcs onion (medium, sliced); 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 4 pcs dried red chili (Kashmiri preferred, stems removed); 1.5 tbsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs cloves; 1 inch cinnamon stick; 1.5 tbsp tamarind (soaked in 1/4 cup warm water, pulp extracted); 1 tbsp oil; 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp salt; 1.5 cup water; 0.5 tsp sugar; 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

A robust and tangy Goan curry made with dried white peas simmered in a fragrant coconut-onion-spice paste. Tamarind lends a gentle sourness that balances the rich roasted coconut gravy. This is festive, soul-warming food typically served with Goan pav or steamed rice.

PREP

15m

COOK

35m

SERVES

1 KATORI

339 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak and cook the dried white peas.
Rinse the soaked white peas. Pressure cook with 2 cups of water for 4-5 whistles until soft but not mushy. Drain and set aside.
roast
Roast the coconut and spices for the masala paste.
1.Place a heavy-bottomed pan over medium-low heat. Add grated coconut and dry roast, stirring constantly, until light golden brown (3-4 minutes). Remove and set aside on a plate.
2.In the same pan, dry roast dried red chilies, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon until fragrant and slightly darkened (1-2 minutes). Remove onto the same plate.
3.Add the sliced onions, garlic cloves, and ginger to the pan. Dry roast until the onions soften and get some charred spots (4-5 minutes). Cool all roasted ingredients completely.
TIPDon't skip cooling the roasted ingredients. Blending them hot can make the masala paste slightly bitter.
mix
Grind the tonak masala paste.
Transfer the cooled roasted coconut, spices, onions, garlic, and ginger to a blender. Add the extracted tamarind pulp and a splash of water. Grind to a smooth, thick paste.
saute
Cook the gravy base.
1.Heat oil in the same pan over medium heat. Add the finely chopped onion and sauté until translucent (3-4 minutes).
2.Add the chopped tomatoes and turmeric powder. Cook until the tomatoes break down and turn mushy (4-5 minutes).
3.Stir in the ground tonak masala paste. Sauté, stirring frequently, until the oil begins to separate from the mixture (5-7 minutes).
TIPThe key to a rich gravy is patience — let the masala paste fry until it releases oil and the raw aroma completely disappears.
simmer · ~20 min
Simmer the curry with peas.
Add the boiled white peas, salt, sugar, and 1.5 cups of water to the pan. Stir well, bring to a gentle boil, then lower the heat. Cover and simmer for 15-20 minutes, stirring occasionally, until the gravy thickens and the peas absorb the flavors.
TIPThe curry thickens as it simmers. If it gets too thick, add a splash of hot water to reach your desired consistency.
garnish
Finish and serve hot.
Taste and adjust salt or tamarind if needed. Garnish with fresh chopped cilantro. Serve hot with Goan pav, sanna, or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the dried white peas for at least 8 hours or overnight to ensure even cooking and a creamy texture.
2
Dry roast the coconut on low heat, stirring constantly, until it turns light golden — this deepens the curry's nutty flavor.
3
Cool the roasted ingredients completely before grinding to prevent the masala paste from turning bitter.
4
Cook the masala paste in oil until it releases from the pan and beads of oil appear on the surface; this guarantees a well-developed gravy.
5
Adjust the tamarind pulp at the end — start with the recipe amount, then add more for extra tanginess to suit your taste.
6
For best results, make the curry a day ahead; the flavors meld and deepen overnight, making it even more delicious.
7
Store leftover tonak in an airtight container in the fridge for up to 5 days; it thickens upon cooling, so add a splash of water when reheating.

RECIPE VARIATIONS

Adapt it for your goals.

lower oil

Lower-oil

Reduce oil to 1/2 tablespoon and skip the final sauté of the masala paste; instead, add the paste directly to the cooked tomatoes and water, then simmer. The curry will be lighter but still flavorful.

protein boost

Protein-boost

Add 1 cup of cubed paneer or extra-firm tofu along with the white peas for a heartier, protein-rich version that pairs beautifully with the tangy gravy.

vegan

Vegan

This recipe is already vegan as written — just ensure your sugar is plant-based. Serve with vegan pav or rice for a completely plant-based meal.

jain

Jain

Omit the garlic and onion from both the masala paste and gravy; use asafoetida (hing) to mimic the savory depth. Replace onion in the gravy with finely chopped fennel bulb for sweetness.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Plant Protein

Dried white peas are an excellent source of plant-based protein, supporting muscle repair and satiety in a balanced meal.

✓

Rich in Dietary Fiber

White peas provide substantial fiber, which aids digestion, promotes gut health, and helps maintain steady blood sugar levels.

✓

Antioxidant Spices

The blend of cloves, cinnamon, cumin, coriander, and turmeric delivers a range of antioxidants that help combat inflammation and support immunity.

✓

Low in Saturated Fat

Using a modest amount of oil and fresh coconut keeps the dish naturally low in unhealthy fats while still offering rich flavor.

QUESTIONS?

Frequently asked questions

Yes, but skip the pressure cooking step. Rinse and drain two 15-ounce cans, then add them in step 5 and simmer for only 10 minutes to avoid mushy peas.