Chanya Tondak
Recipe: Chanya Tondak
Chanya Tondak is a Goan style curry made from dried peas, coconut and spices. Chanya refers to the dried peas and tondak is a Goan coconut legume curry. It is also known as Tonak. Tondak or Tonak can be made from any legume, lentil or peas. Whenever possible, I make it with red cowpeas and it is known as Alsande Tondak. The key ingredient for any tondak or tonak is the freshly prepared spice mixture. Tondak is usually enjoyed with the local Goan Pav (bread), rice or Unndo (another Goan style bread). One can enjoy it for breakfast or dinner. Perfect curry for vegans.
Memories
I had first shared the Tondak recipe with red cowpeas way back on 12/02/2018 with the group Blogging Marathon. At that time the theme was Main Course With Gravy or Rice. The photos were nothing to write home about – a bit hazy and dull.
Sharing Chanya Tondak Recipe With 2026 Alphabet Challenge Group
It is letter T for the Alphabet Challenge Group. Wendy who blogs at A Day in the Life on the Farm initiated this group 3 years ago. And yes, we running pretty strong. As my followers may by know, this year I wanted to share dal, curries or sabjis for this year’s challenge. So far so good. I’ve prepared some curries that were bookmarked like forever and some are redo of old posts. Tondak is one such post. We love having tondak with soft dinner rolls. Sometimes I bake the pav at home.
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Ingredients Required For Chanya Tondak
Dried Peas
Can use either green or yellow dried peas. Soak them overnight in enough warm water. Next day drain out the water, rinse the peas and cook them. I cooked them in the Instant Pot. You can cook them either in the Instant Pot or pressure cooker as it is much quicker then allowing them simmer in a pan.
Water
Need water for soaking the peas. Then need some more for cooking the peas. You may need to add some water while preparing the curry.
Salt
Add according to your taste.
Potato
An optional ingredient. I like to add it. Peel and cut the potato into chunks. Best to cook them with the peas.
Fresh Coconut
Either fresh grated coconut or frozen. Do not use desiccated coconut for this recipe.
Onion
I have used red onion. We need about 1 cup of finely chopped.
Garlic
About 3-4 cloves of garlic, peeled. Cut the garlic into pieces.
Tamarind
About 1 tbsp tamarind pulp. I usually keep tamarind pulp ready in the freezer. You can buy ready made pulp. To make pulp at home, soak tamarind in hot water for 20-30 minutes. Then rub off the pulp from the soaked tamarind using your hand. Strain the mixture. Rub the remaining fibres with a spoon against the sieve to remove all the pulp.
Oil
We need some oil to temper the curry. Can use any oil of your choice. I have used sunflower oil.
Fresh Coriander
Wash and chop some fresh coriander. Add the stems too if they are tender. They tend to be full of flavour.
Spices Required:
- Black Peppercorns
- Cardamom
- Dried Red Chillis
- Coriander Seeds
- Fennel Seeds
- Cinnamon
- Cumin Seeds
- Cloves
- Mustard Seeds
- Turmeric Powder
CHANYA TONDAK
Chanya Tondak is a Goan style curry made from dried peas, coconut and spices. Chanya refers to the dried peas and tondak is a Goan coconut legume curry. It is also known as Tonak. Tondak or Tonak can be made from any legume, lentil or peas. Tondak is usually enjoyed with the local Goan Pav (bread), rice or Unndo (another Goan style bread). One can enjoy it for breakfast or dinner. Perfect curry for vegans.
Ingredients
- 1 cup dried peas
- 1 large potato peeled and cut into chunks
- ½ tsp turmeric powder
- 500 ml water
- 2 tbsp oil
- 1 tsp oil
- 1 cup onion chopped
- 1 cup fresh coconut grated
- 3-4 cloves garlic peeled and chopped
- ½ tsp black peppercorns
- 3-4 dried red chillis
- 1 tbsp coriander seeds
- 2 green cardamoms
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 inch cinnamon stick
- 4 cloves
- 1 tbsp tamarind pulp
- ½ tsp mustard seeds
- 1 tsp salt
- 1 cup water
- ¼ cup fresh coriander chopped
Instructions
SOAK AND COOK THE PEAS
- Soak the peas in enough warm water for 8 hours or overnight. It is better to have the water at least 2 inches above the level of the peas.
- Drain out the water.
- Rinse the peas with fresh water.
- Add the soaked peas to the Instant Pot.
- Add about 500 ml water.
- Also add the potato chunks.
- Add ½ tsp turmeric powder.
- Pressure cook the peas for 15 minutes at normal low.
- If you are using a pressure cooker then cook them for about 3-4 whistles.
- Allow the pressure to drop naturally before opening the Instant Pot or pressure cooker.
- The peas should be soft.
PREPARATION OF THE MASALA
- Heat 1 tbsp oil a pan over medium heat.
- Add the chopped onion and stir fry till it becomes a bit soft.
- Add garlic and stir fry for 1 minute.
- Add the spices - black pepper, cinnamon, cloves, fennel, cumin, coriander seeds, dried red chillis and cardamoms.
- Stir fry the mixture for 1-2 minutes.
- Add the grated coconut. Stir fry for 1-2 minutes till you get the aroma of coconut. Don't burn it.
- Add the tamarind pulp and mix well.
- Allow the mixture to cool down a bit.
- Process the mixture in a food processor to a smooth paste.
PREPARATION OF CHANYA TONDAK
- Heat 1 tsp oil in a pan over medium heat.
- When it is hot add the mustard seeds.
- As soon as they begin to pop, add the masala mixture.
- Stir fry the masala for 1-2 minutes.
- Add the boiled peas and potato mixture along with the water in which they were cooked.
- Add salt and if required about ¼ tsp turmeric powder to give a nice yellow colour.
- Mix well.
- If required about about ½ cup water. Remember you want the tondak to be thick and not watery.
- Allow the tondak to simmer for 5-7 minutes.
- Add chopped coriander and mix well. Tondak is ready.
- Serve it with some soft dinner rolls or rice.
Notes
- Can replace dried peas with any legumes of your choice. Red cowpeas, chickpeas, black eyed peas, puy lentils( whole masoor), green moong beans, brown chickpeas are a few suggestions.
- Add vegetable of your choice. Can add eggplant, cauliflower, carrot, cucumber, etc.
- Make sure you use fresh or frozen coconut and not desiccated.
- Soak the peas overnight so that they cook well. Hard peas don't make a tasty tondak.
- Add salt and red chillis according to your taste.
Pin For Later
A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
11 Comments
Sapana Behl
February 13, 2018 at 12:32 pm
Look at that tasty and creamy tonak. I would love to have it for my lunch.
Usha
February 13, 2018 at 2:33 pm
Power cuts seems to be a major problem there. You mention it quite often in your posts. Tonak is such a yummy curry. Thanks to blogging, I made it once and was a great side dish to serve with roti.
Harini R
February 13, 2018 at 5:53 pm
Three posts in a single day is tiring for sure. This surry sounds very interesting with all that coconut in there.
Jayanthi
February 13, 2018 at 8:05 pm
As you mention in post, BM does help in discovering new recipes. This recipe sounds delicious. I love coconut based recipes, I'm bookmarking it. Kudos to you to blog apart from power cuts.
Pavani N
February 14, 2018 at 9:47 pm
Tonak has been on my to-make list for a very very long time. You are tempting me to try this delicious curry really really soon. I love the combination of spices and coconut that go into this curry.
Priya Suresh
February 15, 2018 at 12:09 pm
Power cuts for 5 hours, omg can guess how difficult for you. Bravo for making dish for three events on the same day, that simply awesoome. Tonak is in my to do list, hope i will prepare this flavourful curry soon.
Bhawana Singh
February 15, 2018 at 1:12 pm
looking very delicious dish. I am sure with rice it will go perfect.
Kalyani
February 18, 2018 at 8:44 am
awesome dish.. this is coming up soon on my blog (you know which event, wink wink ;))
Chef Mireille
February 22, 2018 at 3:01 am
looks like such a comfort food meal
Ritu Tangri
March 10, 2018 at 12:51 am
Lovely pics and a wonderful dish. Hats off to you for completing 3 dishes that to with a long power cut.
sushma
March 10, 2018 at 1:48 pm
Ohh wow dish looks so delicious.