Goan Tondak Curry

1. 1
   prep · ~480 min

   Soak the black-eyed peas.

   Wash the black-eyed peas well and soak them in enough water overnight or for 8 hours. Drain before cooking.

2. 2
   pressure cook · ~25 min

   Cook the black-eyed peas and potato.

   1.Add the soaked black-eyed peas, potato, 2 cups water, turmeric powder, and salt to a pressure cooker.

   2.Pressure cook until the peas are tender and the potato is soft, about 4 to 5 whistles.

   3.Let the pressure drop naturally, then open the cooker.

   TIPCook the peas until soft but not mushy so they hold their shape in the curry.
3. 3
   roast · ~8 min

   Roast the masala ingredients.

   1.Heat a pan over medium heat and add 1 tsp oil.

   2.Add the coconut, onion, dried red chili, coriander seeds, cumin seeds, and black peppercorns.

   3.Roast until the coconut turns light golden and the onion softens, stirring often so nothing burns.

   4.Take the pan off the heat and cool slightly.

   TIPKeep the heat medium-low once the coconut starts coloring, because it can go from golden to burnt quickly.
4. 4
   mix · ~3 min

   Grind the masala.

   Transfer the roasted mixture to a grinder with tamarind paste and 0.5 cup water. Grind to a smooth, thick paste.

5. 5
   simmer · ~10 min

   Simmer the curry.

   1.Add the ground masala to the cooked black-eyed peas and potato.

   2.Pour in the remaining 0.5 cup water and mix well.

   3.Bring the curry to a gentle simmer and cook for 8 to 10 minutes, stirring now and then.
6. 6
   temper · ~1 min

   Make the tempering.

   1.Heat the remaining 1 tsp oil in a small pan.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and cook for a few seconds until fragrant.
7. 7
   assemble · ~1 min

   Pour the tempering over the curry.

   Add the hot tempering to the simmering curry and mix gently. Cook for 1 more minute so the flavors come together.

8. 8
   serve

   Serve the Goan Tondak Curry hot.

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