Chawli Tonak
A hearty and flavorful Goan curry made with black-eyed peas simmered in a rich, roasted coconut and spice masala. This traditional dish offers a perfect balance of sweet, sour, and spicy notes.
For 4 servings
Cook the Black-Eyed Peas (Chawli)
- Wash the chawli thoroughly and soak in plenty of water for 6-8 hours or overnight.
- Drain the soaking water. In a pressure cooker, combine the soaked chawli, 3 cups of fresh water, and 0.5 tsp of salt.
- Pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the beans are soft but still hold their shape. Allow the pressure to release naturally. Set aside, reserving the cooking liquid.
Prepare the Roasted Coconut Masala
- Heat a heavy-bottomed pan over low-medium heat. Add the grated coconut and dry roast, stirring continuously for 5-7 minutes until it turns a deep golden brown and becomes aromatic. Remove from the pan and set aside.
- In the same pan, heat 1 tbsp of oil. Add the coriander seeds, cumin seeds, dried red chillies, black peppercorns, cloves, and cinnamon stick. Roast for 1-2 minutes until the spices are fragrant.
- Add the sliced onion to the pan and sauté for 4-5 minutes until it turns soft and light golden.
- Allow all the roasted ingredients to cool down completely. Transfer them to a blender jar along with the roasted coconut, turmeric powder, and tamarind pulp.
- Add about 1/2 to 3/4 cup of water and grind to a very smooth, fine paste. Add more water, a little at a time, if needed to facilitate grinding.
Make the Curry
- Heat the remaining 2 tbsp of oil in a deep pot or kadai over medium heat.
- Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent.
- Add the finely chopped tomato and cook for 4-5 minutes, stirring occasionally, until it turns soft and mushy.
- Add the ground masala paste to the pot. Sauté for 5-7 minutes on low-medium heat, stirring frequently, until the paste darkens slightly and you see oil separating at the edges.
Simmer and Finish
- Add the cooked chawli along with its cooking liquid to the pot. Mix everything well.
- Stir in the remaining 1 tsp of salt, grated jaggery, and the optional Goan garam masala.
- Bring the curry to a gentle boil. Then, reduce the heat to low, cover, and let it simmer for 8-10 minutes for the flavors to meld together.
- Check the consistency. If it's too thick, add a little hot water. Taste and adjust the seasoning – add more salt, jaggery, or tamarind if needed.
- Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the coconut to a deep golden brown is the most crucial step for achieving the authentic dark color and nutty flavor of the tonak.
- 2Grind the masala paste as smoothly as possible for a creamy, non-gritty gravy.
- 3The balance of sour (tamarind) and sweet (jaggery) is key. Adjust these to your personal preference.
- 4Don't overcook the chawli; they should be tender but not fall apart.
- 5This curry thickens as it cools. You can add a splash of hot water to adjust the consistency when reheating.
- 6For a richer flavor, you can add a small piece of star anise or a few poppy seeds while roasting the spices.
- 7Chawli Tonak tastes even better the next day as the flavors have more time to develop.
Adapt it for your goals.
Legume Swap
This recipe works well with other legumes like red kidney beans (rajma), chickpeas (chana), or whole green moong.
Add VegetablesAdd Vegetables
You can add vegetables like diced potatoes, carrots, or drumsticks along with the chawli for a more wholesome curry.
Creamier VersionCreamier Version
For a richer, creamier texture, you can add a tablespoon of cashew nuts or poppy seeds (khus khus) to the masala ingredients before grinding.
VeganVegan
This recipe is naturally vegan and plant-based.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black-eyed peas are an excellent source of protein, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The high fiber content from the beans aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can help with weight management.
Source of Essential Minerals
This dish provides important minerals like iron, magnesium, and potassium from the legumes and spices, supporting energy levels and heart health.
Packed with Antioxidants
Spices like turmeric, cloves, and cinnamon are loaded with antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
Yes, it's quite healthy. It's rich in plant-based protein and fiber from the black-eyed peas, which aids digestion and promotes satiety. The use of whole spices and coconut provides healthy fats and antioxidants. To make it healthier, you can reduce the amount of oil used.