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Instant Pot Chanya Tonak | Goan Dry Peas Curry | Tondak

Goan curry prepared with fresh ground coconut masala and white peas in Instant Pot.
Prep Time5 hrs
Cook Time35 mins
Total Time5 hrs 35 mins
Course: Main Course, roti accompaniments
Cuisine: Goan, Indian
Keyword: goan curry recipe, goan dry peas curry, instant pot chanya tonak
Servings: 4
Calories: 205kcal
Author: Srividhya G

Ingredients

To Roast and grind

  • 2 tsp Oil
  • 2 Garlic cloves
  • 1 Onion
  • ¼ tsp Peppercorns
  • 2 Red Chili
  • ¾ tsp Coriander Seeds
  • 1 Cardamom
  • ½ tsp Fennel Seeds
  • ½ Cinnamon in piece
  • Coconut Slices at room temperature – 1/3 cup
  • ½ tsp Tamarind paste
  • ¼ tsp Turmeric Powder
  • ½ tsp Sugar
  • 1.5 tsp Salt –
  • ¼ cup Water + 1.5 cups
  • Cilantro to garnish

Instructions

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.

    Nutrition

    Calories: 205kcal | Carbohydrates: 36g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 894mg | Potassium: 771mg | Fiber: 9g | Sugar: 6g | Vitamin A: 230IU | Vitamin C: 48mg | Calcium: 78mg | Iron: 5.5mg