Go Back
5 from 1 vote

Alsande Tonak | Goan Black Eyed Peas Curry

Course Main Course
Cuisine Indian
Prep Time 8 hours
Cook Time 45 minutes
Servings 4
Author Rafeeda AR

Ingredients

  • 1 cup black eyed peas soaked overnight
  • 3/4 tsp turmeric powder
  • 1/4 tsp sugar or jaggery powder
  • Coriander leaves for garnish
  • Salt and pepper to taste

SPICES TO ROAST

  • 6 dry Kashmiri chilli
  • 3/4 tsp cumin seeds
  • 2 tsp coriander seeds
  • 3 cloves
  • 6-8 black peppercorns
  • 1 tsp fennel seeds
  • 1/2 inch cinnamon

TO DRY ROAST

  • 1 cup grated coconut
  • 1 onion sliced
  • 6 cloves garlic chopped

FOR TEMPERING

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • A fat pinch asafoetida
  • One sprig curry leaves

Instructions

  • Drain and wash the black eyed peas. Cook till done in a pressure cooker with water and salt. Drain and set aside.
  • In a pan, roast the spices first just till aromatic. Empty into a large grinder jar to cool.
  • In the same pan, dry roast the coconut, onion and garlic till the coconut turns golden brown. Make sure to stir in between to avoid burning.
  • Add into the grinder jar with the spices. Allow to cool.
  • Add turmeric powder and water little by little to grind the mixture to a smooth paste. You can add upto one cup of water.
  • In a saucepan, add the drained peas and the ground mixture. Add water as necessary. Bring to simmer.
  • Adjust seasoning, add the sugar. Simmer for around ten minutes or till the gravy tastes done.
  • Switch off and sprinkle the coriander leaves.
  • Prepare tempering by heating coconut oil. Splutter the mustard seeds, fry the asafoetida and curry leaves. Switch off and sprinkle on the curry.
  • Let the curry rest for around ten minutes. Enjoy it warm with rice or roti.