Goan Style Black Chickpeas and Cucumber Masala (Taushem Tondak) Recipe
This Goan-style Black Chickpeas and Cucumber Masala, locally known as Taushem Tondak, is a nutritious and flavorful dish that blends the earthiness of black chickpeas with the refreshing crispness of cucumber. A popular choice for lunch or a wholesome weeknight dinner, this recipe brings the vibrant tastes of Goa to your table. The dish is high in protein, vegetarian, and offers a hearty, comforting meal perfect when paired with steamed rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cucumber (peeled and cubed) | 2 cups |
| Kala Chana (Brown Chickpeas) | 1/2 cup (soaked in water) |
| Fresh coconut (grated) | 1 cup |
| Dry Red Chillies | 4 |
| Tamarind (marble-sized ball) | 1 |
| Coriander Seeds (Dhania) | 1 tsp |
| Turmeric Powder (Haldi) | 1/2 tsp |
| Whole Black Peppercorns | 5 |
| Sugar | 1/4 tsp |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Goan
Course: Lunch
Diet: High Protein Vegetarian
Instructions
-
Soak and Cook the Chickpeas:
Begin by soaking the brown chickpeas (Kala Chana) in water for at least 8 hours or overnight. This step is crucial to ensure that the chickpeas cook properly. Once soaked, transfer them to a pressure cooker and cook for about 30 minutes or until they become soft and tender. If the chickpeas aren’t soft after 30 minutes, cook for a bit longer. -
-
Prepare the Cucumber:
While the chickpeas are cooking, steam the cubed cucumber for about 5 minutes. The cucumber should be slightly tender but still retain its crunch. Set it aside for later. -
Grind the Gravy Paste:
In a grinder or food processor, combine the grated coconut, dry red chillies, tamarind, coriander seeds, turmeric powder, and black peppercorns. Add a little water to help grind the mixture into a smooth paste. -
Cook the Masala:
In a large saucepan, add the freshly ground paste. Next, add the
