Instant Pot Chanya Tonak | Goan Dry Peas Curry | Tondak

We are traveling from east to west today. Yes from Manipur to the beautiful Goa. I am going to share a famous Goan curry prepared with fresh ground coconut masala and white peas. It’s the Tonak, precisely Chanya Tonak meaning dry peas curry. Serve this lip-smacking, quick-to-make tonak with roti or naan or pav or even with biryani. You will be showered with praises for sure. Check out the instant pot and pressure cooker version of this recipe here.

Goan cuisine is one of the famous Indian cuisines and known for its distinct coconut, coconut oil, and kokum flavors.  I read a lot about Goan cuisine when I was exploring the Konkani and coastal Maharashtra cuisines. I came across the Alsanyache Tonak which is the black-eyed peas Goan curry and decided to try it. I duly tried it, and we loved it. Tonak was more like the Tamil Nadu style kurma with coconut. We usually don’t add tamarind but for tonak tamarind which adds that slight tangy flavor to the curry.        

As I already prepared olan with black-eyed peas, I decided to go with other peas/beans. I saw dry peas tonak is equally popular as black-eyed peas, so went with white peas that I usually use for kuruma. The internet is loaded with tons of Tonak recipe, and I developed my recipe measure with the base ingredients. The tonak masala is very versatile, and you can use it for any other curries as well. I used frozen coconut for this recipe, as I couldn’t go to my regular Indian grocery store where I buy the fresh coconut. But I would recommend fresh coconut for this recipe.

So without any further ado here comes the Goan Tonak or Tondak recipe,

Recap:

Instant Pot Chanya Tonak | Goan Dry Peas Curry | Tondak

Goan curry prepared with fresh ground coconut masala and white peas

Ingredients:

  • Dried White Peas – ½ cup
  • Potatoes -2
  • To Roast and grind:
  • Oil – 2 tsp
  • Garlic cloves – 2
  • Onion – 1
  • Peppercorns – ¼ tsp
  • Red Chili – 2
  • Coriander Seeds – ¾ tsp
  • Cardamom – 1
  • Fennel Seeds – ½ tsp
  • Cloves – 2
  • Cinnamon – ½ in piece
  • Coconut Slices (at room temperature) – 1/3 cup
  • Tamarind paste – ½ tsp
  • Turmeric Powder – ¼ tsp
  • Sugar – ½ tsp
  • Salt – 1.5 tsp
  • Water – ¼ cup + 1.5 cups
  • Cilantro to garnish

Prep – Work:

  • Soak the white peas overnight or for at least 5 hours.
  • Wash and peel the potato skin and cut them into small cubes.
  • Chop the onion and garlic into small pieces.

Steps:

Instant Pot Method:

  • Set the IP in sauté mode and add oil.

  • Once the oil is hot, add the onion and garlic and cook until they are translucent.
  • Now remove the onion and garlic carefully and add the other dry ingredients, red chili, fennel seeds, cloves, cinnamon, cardamom, coriander seeds and peppercorns.

  • Dry roast for a minute and then add the coconut slices. Roast along with coconut for one more minutes.
  • Remove this mix and allow it to cool.

  • Now grind these roasted dry ingredients along with sautéed onion, garlic, and turmeric powder and tamarind paste by adding ¼ cup of water.

  • Add this ground paste, soaked white peas, chopped potatoes and 1.5 cups of water to the IP. Stir the ingredients and set the IP in manual mode for 8 minutes and let the pressure release naturally.

  • Once the pressure is released, carefully open the lid, mix the ingredients and add the chopped cilantro and set it warm mode or serve it hot with roti.

That’s it. Tonak is ready.

Pressure Cooker Method:

  • Heat a pan or kadai mode and add oil.
  • Once the oil is hot, add the onion and garlic and cook until they are translucent.
  • Now remove the onion and garlic carefully and add the other dry ingredients, red chili, fennel seeds, cloves, cinnamon, cardamom, coriander seeds and peppercorns.
  • Dry roast for a minute and then add the coconut slices. Roast along with coconut for one more minutes.
  • Remove this mix and allow it to cool.
  • Now grind these roasted dry ingredients along with sautéed onion, garlic, and turmeric powder and tamarind paste by adding ¼ cup of water.
  • Add this ground paste, soaked white peas, chopped potatoes and 1.5 cups of water to the pressure cooker or pan.
  • Pressure cook this for two whistles. Once the pressure is all released, open the lid carefully and garnish it with chopped cilantro.

That’s it. Tonak is ready. Serve it hot with roti

Notes:

  • You can replace white peas with any of your favorite beans/peas.
  • Adjust the water quantity as per your consistency preference.
  • The Tonak masala (just the dry ingredients, sans coconut, onion, and garlic) and prepared well ahead.
  • Adjust the salt and spices as per your preference.

Instant Pot Chanya Tonak | Goan Dry Peas Curry | Tondak
Serves 4
Goan curry prepared with fresh ground coconut masala and white peas in Instant Pot.
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Prep Time
5 hr
Cook Time
35 min
Total Time
5 hr 35 min
Prep Time
5 hr
Cook Time
35 min
Total Time
5 hr 35 min
Ingredients
  1. Dried White Peas – ½ cup
  2. Potatoes -2
To Roast and grind
  1. Oil – 2 tsp
  2. Garlic cloves – 2
  3. Onion – 1
  4. Peppercorns – ¼ tsp
  5. Red Chili – 2
  6. Coriander Seeds – ¾ tsp
  7. Cardamom – 1
  8. Fennel Seeds – ½ tsp
  9. Cloves – 2
  10. Cinnamon – ½ in piece
  11. Coconut Slices (at room temperature) – 1/3 cup
  12. Tamarind paste – ½ tsp
  13. Turmeric Powder – ¼ tsp
  14. Sugar – ½ tsp
  15. Salt – 1.5 tsp
  16. Water – ¼ cup + 1.5 cups
  17. Cilantro to garnish
Prep – Work
  1. Soak the white peas overnight or for at least 5 hours.
  2. Wash and peel the potato skin and cut them into small cubes.
  3. Chop the onion and garlic into small pieces.
Steps
    Instant Pot Method
    1. Set the IP in sauté mode and add oil.
    2. Once the oil is hot, add the onion and garlic and cook until they are translucent.
    3. Now remove the onion and garlic carefully and add the other dry ingredients, red chili, fennel seeds, cloves, cinnamon, cardamom, coriander seeds and peppercorns.
    4. Dry roast for a minute and then add the coconut slices. Roast along with coconut for one more minutes.
    5. Remove this mix and allow it to cool.
    6. Now grind these roasted dry ingredients along with sautéed onion, garlic, and turmeric powder and tamarind paste by adding ¼ cup of water.
    7. Add this ground paste, soaked white peas, chopped potatoes and 1.5 cups of water to the IP. Stir the ingredients and set the IP in manual mode for 8 minutes and let the pressure release naturally.
    8. Once the pressure is released, carefully open the lid, mix the ingredients and add the chopped cilantro and set it warm mode or serve it hot with roti.
    9. That’s it. Tonak is ready.
    Pressure Cooker Method
    1. Heat a pan or kadai mode and add oil.
    2. Once the oil is hot, add the onion and garlic and cook until they are translucent.
    3. Now remove the onion and garlic carefully and add the other dry ingredients, red chili, fennel seeds, cloves, cinnamon, cardamom, coriander seeds and peppercorns.
    4. Dry roast for a minute and then add the coconut slices. Roast along with coconut for one more minutes.
    5. Remove this mix and allow it to cool.
    6. Now grind these roasted dry ingredients along with sautéed onion, garlic, and turmeric powder and tamarind paste by adding ¼ cup of water.
    7. Add this ground paste, soaked white peas, chopped potatoes and 1.5 cups of water to the pressure cooker or pan.
    8. Pressure cook this for two whistles. Once the pressure is all released, open the lid carefully and garnish it with chopped cilantro.
    9. That’s it. Tonak is ready. Serve it hot with roti
    Notes
    1. You can replace white peas with any of your favorite beans/peas.
    2. Adjust the water quantity as per your consistency preference.
    3. The Tonak masala (just the dry ingredients, sans coconut, onion, and garlic) and prepared well ahead.
    4. Adjust the salt and spices as per your preference.
    Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
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