Go Back Email Link

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
soaking time 8 hours
Total Time 8 hours 35 minutes
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