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.

T is for Chanya Tondak

 

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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

mayurisjikoni

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.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

soaking time 8 hours hrs

Total Time 8 hours hrs 35 minutes mins

Course Breakfast, Main Meal

Cuisine Goan Cuisine, Indian

Servings 4

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.

Keyword chanya tondak, Goan style peas curry, tonak recipe

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