Goan Style Tonak Alsanyache (Black Eyed Beans in Tonak Masala)
Description:
Goan Style Tonak Alsanyache, also known as Black Eyed Beans cooked in Tonak Masala, is a delightful vegetarian dish from Goa that features a hearty combination of legumes, potatoes, and a rich, flavorful masala. Traditionally, this recipe uses red cow peas (also known as “Alsanyache”), but the masala blend is versatile and can be used with any legumes or vegetables. The addition of tamarind water gives it a tangy flavor, while the freshly ground masala elevates the dish with its aromatic spices. Perfect for a comforting lunch, this dish is best enjoyed with pav (Goan bread) or phulka.
Ingredients:
Main Ingredients:
| Ingredient | Quantity |
|---|---|
| Black Eyed Beans (Lobia) | 1 cup |
| Potatoes (Aloo) | 2 medium-sized, peeled and cut into pieces |
| Tamarind Water | 1/2 cup |
| Turmeric Powder (Haldi) | 1 tsp |
| Salt | To taste |
For Roasting and Grinding:
| Ingredient | Quantity |
|---|---|
| Onion | 2 medium-sized, sliced |
| Fresh Coconut | 1/4 cup, grated |
| Green Chilli | 2, slit |
| Garlic | 4 cloves |
Tonak Masala:
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Seeds | 1 tbsp |
| Cardamom (Elaichi) Pods/Seeds | 2 pods |
| Cinnamon Stick (Dalchini) | 2-inch piece |
| Dry Red Chillies | 3 |
| Whole Black Peppercorns | 2 tsp |
| Cloves (Laung) | 5 |
| Cumin Seeds (Jeera) | 1 tsp |
Preparation Time: 70 minutes
Cooking Time: 35 minutes
Servings: 4
Instructions:
-
Soak the Black Eyed Beans:
Begin by soaking the black eyed beans (Lobia) in water for at least 2 hours to soften them. This will reduce the cooking time and ensure they cook evenly. -
-
Prepare the Tonak Masala Paste:
- Heat a sauté pan over medium heat and add coriander seeds, dry red chilies, cinnamon stick, cardamom pods, whole black peppercorns, cloves, and cumin seeds.
- Fry the spices for about 10 seconds until their aroma is released.
- Add the sliced onions, garlic, and green chilies to the pan. Sauté everything until the onions become translucent and soft.
- Add freshly grated coconut and continue to sauté until the mixture turns golden brown, allowing the flavors to blend.
- Turn off the heat and let the mixture cool for a few minutes. Once it has cooled, transfer it to a blender or food processor.
- Add a little water and grind the mixture into a smooth paste. Set this paste aside.
-
Cook the Beans:
- In a pressure cooker, add the ground paste, soaked black eyed beans, turmeric powder, and salt. Mix everything thoroughly to combine the flavors.
- Pour in about 1/2 cup of water and stir well. Close the lid of the pressure cooker and cook for 3 whistles on medium heat.
- After the pressure cooker releases naturally, open the lid carefully and check the beans. They should be cooked through and tender.
-
Finish the Curry:
- Add tamarind water to the cooked beans, adjust the seasoning with additional salt if needed, and let it simmer for 5-10 minutes, allowing the flavors to meld together.
-
Serve:
- Serve your Goan Style Tonak Alsanyache hot with pav (Goan bread) or phulka for a delicious and comforting meal. Pair it with a side of Goan fish fry for an authentic Goan feast.
Tips:
- Customizing the Dish: While black eyed beans are traditionally used, you can swap them for other legumes like chickpeas or kidney beans for variety.
- Adding Vegetables: If you’d like to add more vegetables to this dish, diced carrots, peas, or green beans can be a great addition.
Nutritional Information (per serving):
- Calories: ~180 kcal
- Protein: ~8g
- Carbohydrates: ~30g
- Fat: ~6g
- Fiber: ~7g
- Sodium: ~250mg
Enjoy this fragrant and flavorful Goan dish as part of a hearty vegetarian meal that’s sure to satisfy both your stomach and taste buds!
