Goan Style Tonak Alsanyache (Black Eyed Beans in Tonak Masala)

Name: Goan Style Tonak Alsanyache (Black Eyed Beans in Tonak Masala)
Prep time: 70 min
Cook time: 35 min
Total time: 105 min
Cuisine: Indian
Ingredients: 1 cup Black-Eyed Peas (1 cup Black Eyed Beans (Lobia)); 2 pieces White Potatoes (2 Potatoes (Aloo) peeled and cut into medium pieces); ½ cup Tamarind (1/2 cup Tamarind Water); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 2 pieces Yellow Onion (2 Onion sliced); ¼ cup Coconut (1/4 cup Fresh coconut grated); 2 pieces Green Chili (2 Green Chilli slit); 4 cloves Garlic (4 cloves Garlic); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); 2 pieces Cardamom (2 Cardamom (Elaichi) Pods/Seeds); 2 pieces Cinnamon Stick (2 inch Cinnamon Stick (Dalchini)); 3 pieces Red Chili (3 Dry Red Chillies); 2 tsp Black Peppercorns (2 teaspoon Whole Black Peppercorns); 5 pieces Cloves (5 Cloves (Laung)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera))

A vegan Goan curry of black-eyed beans and potatoes cooked in a masala paste of toasted spices, coconut, onion, and tamarind, finished in a pressure cooker.

105 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Black-Eyed Peas1 cup · 1 cup Black Eyed Beans (Lobia)
White Potatoes2 pieces · 2 Potatoes (Aloo) peeled and cut into medium pieces
Tamarind½ cup · 1/2 cup Tamarind Water
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Table Salt0 pieces · Salt to taste
Yellow Onion2 pieces · 2 Onion sliced
Coconut¼ cup · 1/4 cup Fresh coconut grated
Green Chili2 pieces · 2 Green Chilli slit
Garlic4 cloves · 4 cloves Garlic
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds
Cardamom2 pieces · 2 Cardamom (Elaichi) Pods/Seeds
Cinnamon Stick2 pieces · 2 inch Cinnamon Stick (Dalchini)
Red Chili3 pieces · 3 Dry Red Chillies
Black Peppercorns2 tsp · 2 teaspoon Whole Black Peppercorns
Cloves5 pieces · 5 Cloves (Laung)
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)

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Steps

1Soak the black eyed beans in water for at least 2 hours.
2Heat a sautéing pan with oil, add coriander seeds, dry red chillies, cinnamon, cardamom, peppercorns, cloves and cumin seeds. Fry until the aroma is released for about 10 seconds.
3Add the chopped onions, garlic, green chilies and sauté until the onion turn translucent. Add freshly grated coconut and sauté until the mixture turns golden brown.
4Switch off the heat, allow the mixture to rest. Add the sautéed mixture in a mixer with water to a smooth paste.
5Heat a pressure cooker, add the ground paste, soaked legumes, turmeric powder, and salt and mix well.
6Add about 1/2 cup water and pressure cook the curry for about 3 whistles. Allow the pressure to release naturally.
7Serve the Goan Style Tonak Alsanyache Recipe along with hot Pavs or Phulka along with a goan fish fry to enjoy your Sunday meal.