Goan Style Tonak Alsanyache Recipe (Black eyed beans cooked in Tonak Masala Recipe)

Archana's Kitchen

December 24, 2024

3762 Ratings

Time:Prep: 1h 10m|Cook: 35 M|Total: 1h 45min

Makes:4 Servings

Meal:Lunch

Cuisine:Goan Recipes

Goan Style Tonak Alsanyache Recipe (Black eyed beans cooked in Tonak Masala Recipe) is a typical Goan dish that is made from a legume and potatoes. The gravy is traditionally made from a red cow peas but the masala that is used in this gravy can be used for any legumes or vegetables.

The Tonak masala spice mix used in this recipe has unique blend of whole spice such as coriander seeds, cinnamon, red chilies, peppercorns, star anise, cloves, cumin and cinnamon.

Serve the Goan Style Tonak Alsanyache Recipe along with hot Pavs or Phulka along with a goan fish fry to enjoy your Sunday meal.

If you are looking for more Goan recipe here are some:

The Tonak masala spice mix used in this recipe has unique blend of whole spice such as coriander seeds, cinnamon, red chilies, peppercorns, star anise, cloves, cumin and cinnamon.

Serve the Goan Style Tonak Alsanyache Recipe along with hot Pavs or Phulka along with a goan fish fry to enjoy your Sunday meal.

If you are looking for more Goan recipe here are some:

Ingredients

Ingredients to roast and Grind

1 Black Eyed Beans (Lobia)

2 Potatoes (Aloo), peeled and cut into medium pieces

1/2 Tamarind Water

1 Turmeric powder (Haldi)

Salt, to taste

2 Onion, sliced

1/4 Fresh coconut, grated

2 Green Chilli, slit

4 Garlic

Tonak Masala

1 Coriander (Dhania) Seeds

2 Cardamom (Elaichi) Pods/Seeds

2 Cinnamon Stick (Dalchini)

3 Dry Red Chillies

2 Whole Black Peppercorns

5 Cloves (Laung)

1 Cumin seeds (Jeera)

Instructions for Goan Style Tonak Alsanyache Recipe (Black eyed beans cooked in Tonak Masala Recipe)

To begin making the Goan Style Tonak Alsanyache Recipe soak the black eyed peas in water for at least 2 hours.

Heat a sautéing pan with oil, add coriander seeds, dry red chillies, cinnamon, cardamom, peppercorns, cloves and cumin seeds. Fry until the aroma is released for about 10 seconds.

Add the chopped onions, garlic, green chilies and sauté until the onion turn translucent. Add freshly grated coconut and sauté until the mixture turns golden brown.

Switch off the heat, allow the mixture to rest. Add the sautéed mixture in a mixer with water to a smooth paste.

Heat a pressure cooker, add the ground paste, soaked legumes, turmeric powder, and salt and mix well.

Add about 1/2 cup water and pressure cook the curry for about 3 whistle. Allow the pressure to release naturally and serve.

Serve the Goan Style Tonak Alsanyache Recipe along with hot Pavs or Phulka along with a goan fish fry to enjoy your Sunday meal.