Goan Style Black Chickpeas and Cucumber Masala (Taushem Tondak)
Description:
The Taushem Tondak is a delightful Goan-style curry made with black chickpeas (Kala Chana) and cucumber, cooked in a tangy and spicy coconut-based gravy. The name “Taushem” refers to cucumber, while “Tondak” means a flavorful masala gravy. This dish offers a unique twist by adding Kala Chana, which not only enhances the flavor but also boosts the protein content, making it a wholesome and nutritious meal. While this version incorporates black chickpeas, you can experiment with different types of gram (lentils) to create your own variations, tailoring it to your preferences.
This recipe is perfect for those seeking a high-protein vegetarian dish with a burst of traditional Goan flavors. Serve it with steamed rice for a satisfying lunch or dinner thatβs both comforting and healthy.
Ingredients
| Ingredients | Quantity |
|---|---|
| Cucumber (peeled and cubed) | 2 cups |
| Kala Chana (Brown Chickpeas) | 1/2 cup (soaked in water) |
| For the Gravy | |
| Fresh coconut (grated) | 1 cup |
| Dry Red Chillies | 4 |
| Tamarind (marble-sized ball) | 1 |
| Coriander Seeds (Dhania) | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Whole Black Peppercorns | 5 |
| Sugar | 1/4 teaspoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 8 g |
| Carbohydrates | 25 g |
| Fiber | 6 g |
| Fat | 7 g |
| Saturated Fat | 4 g |
| Sodium | 300 mg |
| Potassium | 350 mg |
| Vitamin A | 20 IU |
| Vitamin C | 15 mg |
| Calcium | 40 mg |
| Iron | 2 mg |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Instructions
-
Soak and Cook the Black Chickpeas:
Start by soaking the Kala Chana (black chickpeas) in water for at least 8 hours or overnight. Once soaked, pressure cook the chickpeas until they are tender and soft. This should take about 30 minutes, depending on the size of the chickpeas. If needed, cook them for a little longer to ensure they are thoroughly cooked. -
Steam the Cucumber:
In a separate steamer, steam the cubed cucumber for about 5 minutes. You want it to soften slightly while retaining its freshness and crunch. Once done, set it aside. -
Prepare the Gravy Paste:
In a small grinder or food processor, add the grated fresh coconut, dry red chillies, tamarind, coriander seeds, turmeric powder, black peppercorns, and a little water. Grind all the ingredients into a smooth paste. This will form the base of your gravy. -
Combine All Ingredients:
In a large saucepan, add the ground gravy paste, the cooked Kala Chana (black chickpeas), steamed cucumber, sugar, and salt to taste. Stir everything well to combine, ensuring the chickpeas and cucumber are evenly coated with the masala gravy. -
Adjust the Gravy Consistency:
If the gravy is too thick, add a little water to reach your desired consistency. The gravy should have a smooth, saucy texture that coats the chickpeas and cucumber well. -
Simmer:
Bring the mixture to a brisk boil over medium-high heat, then reduce the heat and let it simmer for about 5 minutes. This will allow all the flavors to meld together, and the curry will thicken slightly. -
Taste and Adjust Seasoning:
Before turning off the heat, taste the curry and adjust the salt and spice levels as needed. You can also add more sugar or tamarind if you prefer a sweeter or tangier flavor. -
Serve:
Once done, remove the curry from the heat and transfer it to a serving bowl. Serve the Black Chickpeas and Cucumber Masala (Taushem Tondak) warm, paired with steamed rice for a wholesome, filling meal.
Serving Suggestions
Taushem Tondak makes for a perfect lunch or dinner, best enjoyed with steaming hot rice. You can also pair it with traditional Goan bread such as Pao or Sannas for a more authentic experience. For an added touch, serve with a side of coconut chutney or a simple salad of mixed greens to balance the rich and spicy flavors of the curry.
Tips and Variations
- For a richer flavor: You can add a splash of coconut milk or a tablespoon of ghee to the curry towards the end of cooking for a creamier texture.
- Protein boost: This recipe is naturally high in protein due to the chickpeas. For an even higher protein content, try adding more types of legumes like mung dal or pigeon peas.
- Vegetarian delight: This curry is completely vegetarian, and with the addition of chickpeas, itβs a great source of plant-based protein. You can also add vegetables like carrots, beans, or peas to make it a more hearty dish.
- Vegan option: For a vegan version, ensure that you use plant-based ghee or omit ghee altogether. Coconut milk can be used to enhance the texture and flavor.
Why You’ll Love It
The Goan Style Black Chickpeas and Cucumber Masala (Taushem Tondak) is a flavorful dish that perfectly balances the earthiness of black chickpeas with the coolness of cucumber. The coconut-based gravy is rich and aromatic, with a hint of tanginess from tamarind and a mild heat from the dry red chillies. Itβs a protein-packed, comforting dish that captures the essence of Goan cuisine with its complex flavors and healthy ingredients.
This dish is ideal for those who enjoy a hearty vegetarian meal thatβs both nutritious and satisfying, making it perfect for any time of the year!
