Kulith Tonak
A hearty and rustic Goan curry made from horse gram simmered in a fragrant, spicy coconut masala. This protein-packed dish has a unique earthy flavor, balanced with tangy kokum and a hint of jaggery sweetness. Perfect with steamed rice.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Prepare and Cook the Horse Gram
- b.Rinse 1 cup of horse gram (kulith) thoroughly under running water.
- c.Soak it in 3-4 cups of water overnight or for at least 8 hours.
- d.After soaking, drain the water. Place the soaked kulith in a pressure cooker with 3 cups of fresh water and 0.5 tsp of salt.
- e.Pressure cook on medium heat for 5-6 whistles, or for about 15-20 minutes, until the kulith is soft and cooked through.
- f.Allow the pressure to release naturally. Do not discard the cooking water, as it is flavorful and nutritious.
- 2
Step 2
- a.Prepare the Coconut Masala Paste
- b.While the kulith cooks, heat a small pan over low-medium heat. Dry roast the dried red chillies and coriander seeds for 1-2 minutes until they become aromatic. Remove from the pan and set aside.
- c.In the same pan, add 1 tsp of coconut oil. Add 1 finely chopped onion and sauté for 4-5 minutes until it turns light golden brown. Let it cool completely.
- d.In a grinder jar, combine the roasted spices, sautéed onion, grated coconut, and turmeric powder.
- e.Add about 1/2 cup of water and grind to a smooth, thick paste. Add a little more water if needed to facilitate grinding.
- 3
Step 3
- a.Assemble the Tonak
- b.Heat the remaining coconut oil in a heavy-bottomed pot or kadai over medium heat.
- c.Add the mustard seeds and allow them to splutter.
- d.Add the curry leaves and the second finely chopped onion. Sauté for 3-4 minutes until the onion becomes soft and translucent.
- e.Add the ground coconut masala paste to the pot. Cook for 5-7 minutes, stirring frequently, until the raw smell disappears and oil begins to separate from the masala.
- 4
Step 4
- a.Simmer and Finish the Curry
- b.Pour the cooked horse gram along with its cooking water into the pot with the masala.
- c.Add the soaked kokum petals (with their water), powdered jaggery, and the remaining salt. Stir everything well to combine.
- d.Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes. This allows the flavors to meld and the gravy to thicken.
- e.Check the seasoning and adjust the salt, jaggery, or tanginess if needed. The curry should have a balance of spicy, tangy, and slightly sweet notes.
- f.Turn off the heat and let it rest for 5 minutes before serving.
- 5
Step 5
- a.Serve
- b.Serve the Kulith Tonak hot with steamed Goan rice, pao (local bread), or chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the horse gram overnight is a crucial step; do not skip it as it ensures even cooking and better digestion.
- 2Roasting the spices and onion before grinding is key to developing the deep, authentic flavor of the tonak.
- 3The cooking water from the horse gram is called 'kulith saar' and is very nutritious. Always use it for the gravy.
- 4Adjust the consistency of the gravy by adding a little hot water if it becomes too thick upon simmering or cooling.
- 5For a richer flavor, you can use freshly grated coconut instead of desiccated or frozen.
Adapt it for your goals.
With Vegetables
Add vegetables like drumsticks (moringa), potatoes, or raw banana along with the horse gram to make it a more wholesome curry. Add them to the pot after sautéing the masala and simmer until tender.
Sprouted VersionSprouted Version
Use sprouted horse gram for enhanced nutritional value and a slightly different texture. The cooking time for sprouted kulith might be slightly less.
Creamier GravyCreamier Gravy
For a richer, creamier finish, add 1/4 cup of thick coconut milk at the end of the cooking process and simmer gently for 2 minutes. Do not boil after adding coconut milk.
Different LentilDifferent Lentil
While not traditional, this masala base also works well with other legumes like black-eyed peas (chawli) or red kidney beans (rajma).
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Horse gram is one of the richest vegetarian sources of protein, essential for muscle building, tissue repair, and overall body function.
Promotes Digestive Health
The high fiber content in horse gram aids in digestion, prevents constipation, and promotes a healthy gut microbiome.
Aids in Weight Management
The combination of high protein and fiber keeps you feeling full for longer, reducing overall calorie intake and helping with weight management goals.
Rich in Iron and Calcium
This legume is a good source of essential minerals like iron, which helps prevent anemia, and calcium, which is vital for bone health.
Frequently asked questions
One serving of Kulith Tonak (approximately 1 cup or 350g) contains around 350-400 calories, primarily from the horse gram, coconut, and oil.