Goa

Alsande tonak

Name: Alsande tonak
Prep time: 6 h
Cook time: 50 min
Total time: 6 h 50 min
Yield: 4 servings
Cuisine: Goan
Ingredients: 1 cup soaked 6 hours lobia, dry (dried black eyed peas); 1 large sliced onion; 1 cup fresh grated coconut; 5 dried red chillies dried red chilli; 2 tsp coriander seeds; 1/2 tsp cumin seeds; 1/2 tsp black pepper; Whole spices, cloves, cinnamon; 1 1/2 tsp poppy seeds (white poppy seeds); a small piece tamarind; 1/2 tsp turmeric (ground turmeric); 1 tsp jaggery; 2 tbsp cooking oil (vegetable oil); Salt, to taste; 3 cups water

Black eyed peas in a roasted coconut tonak. Goan Hindu comfort with a spicy edge.

50 minTime

14 gProtein each

mediumSpice

6hPlan ahead. Soak for 6 hours first; the 50 minutes come after.

Tonak1 chapter · 1 min read

Make it your way

Grandma's wayGoan Hindu home style.

The original

369kcalsame

14 gproteinsame

10 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Lobia, dry (dried black eyed peas)1 cup, soaked 6 hours

Onion1 large, sliced

Fresh grated coconut1 cup

Dried red chilli5 dried red chillies

Coriander seeds2 tsp

Cumin seeds½ tsp

Black pepper½ tsp

Whole spicescloves, cinnamon

Poppy seeds (white poppy seeds)1½ tsp

Tamarinda small piece

Turmeric (ground turmeric)½ tsp

Jaggery1 tsp

Cooking oil (vegetable oil)2 tbsp

Saltto taste

Water3 cups

Method

4 steps

1Pressure cook the soaked beans with 2 cups water and salt for 3 whistles.
2Roast half the onion with the coconut in a spoon of oil until brown. Dry roast the chillies and spices. Grind with tamarind to a smooth paste.
3Heat the rest of the oil, cook the remaining onion, add the paste and turmeric and fry until oil separates.
4Add beans with their water, jaggery and the rest of the water and simmer 10 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Goa

Alsande tonak

Black eyed peas in a roasted coconut tonak. Goan Hindu comfort with a spicy edge.

50 minTime

14 gProtein each

mediumSpice

6hPlan ahead. Soak for 6 hours first; the 50 minutes come after.

Tonak1 chapter · 1 min read

Make it your way

Grandma's wayGoan Hindu home style.

The original

369kcalsame

14 gproteinsame

10 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Lobia, dry (dried black eyed peas)1 cup, soaked 6 hours

Onion1 large, sliced

Fresh grated coconut1 cup

Dried red chilli5 dried red chillies

Coriander seeds2 tsp

Cumin seeds½ tsp

Black pepper½ tsp

Whole spicescloves, cinnamon

Poppy seeds (white poppy seeds)1½ tsp

Tamarinda small piece

Turmeric (ground turmeric)½ tsp

Jaggery1 tsp

Cooking oil (vegetable oil)2 tbsp

Saltto taste

Water3 cups

Method

4 steps

1Pressure cook the soaked beans with 2 cups water and salt for 3 whistles.
2Roast half the onion with the coconut in a spoon of oil until brown. Dry roast the chillies and spices. Grind with tamarind to a smooth paste.
3Heat the rest of the oil, cook the remaining onion, add the paste and turmeric and fry until oil separates.
4Add beans with their water, jaggery and the rest of the water and simmer 10 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Alsande tonak

Make it your way

Ingredients

Method

Alsande tonak

Make it your way

Ingredients

Method

Make it a meal