Alsande tonak goan black eyed peas curry

A Goan style woebegone eyed peas gravy, made with a succulent roasted sauce of spices and coconut…

I love woebegone eyed peas. When umma makes curry out of it, I literally scoop out the peas from the curry and really enjoy it. Once when I shared it on my Instagram stories, a lovely follower messaged me well-nigh this curry. She said that if I am crazy well-nigh woebegone eyed peas, I would surely love this curry. I had unquestionably forgotten well-nigh it till I was racking my throne on curries to try for this week’s Blogging Marathon #137 theme of “Gravies with Lentils/ Beans”. I was suddenly reminded well-nigh it and pulled out from the bookmarks. I checked my stock and I had exactly unbearable woebegone eyed peas to make this curry. ????

I have unchangingly felt that Goan cooking is very tropical to our Kerala style, mainly due to the use of a lot of coconut. A few months ago, we had visited this Goan restaurant tabbed Eric’s in Karama and the supplies was truly lipsmacking. I plane have a cookbook with Goan recipes, but just like the fate of all my other cookbooks, it is moreover resting withal with them. :/ Anyway, from what I read, “Alsande” is unquestionably cow pea beans, which are half the size of the woebegone eyed beans, however many recipes do use the latter. “Tonak” refers to the process of making the gravy, ie. roasting whole spices and roasting coconut, to be ground to be made a paste. The procedure of making this curry can be split into three, ie. cooking the peas till done, roasting the spices and the coconut mixture and then grinding them to a smooth paste, surpassing bringing it all in to make the finally curry. I found the process very intriguing. The whole thing does take a little time, expressly the time taken for the coconut, onion and garlic to get sauteed and done. I ground it withal with the whole spice powders not to waste increasingly time. Thanks to the coconut, the gravy is on the thicker side, so you can up the gravy as you like it. If you do love woebegone eyed peas, you would surely love this one. A special thanks once then to the follower who hinted me well-nigh this super succulent gravy… ????

Alsande Tonak | Goan Woebegone Eyed Peas Curry

Course Main Course

Cuisine Indian

Prep Time 8 hours

Cook Time 45 minutes

Servings 4

Author Rafeeda AR

Ingredients

1 cup black eyed peas soaked overnight
3/4 tsp turmeric powder
1/4 tsp sugar or jaggery powder
Coriander leaves for garnish
Salt and pepper to taste

SPICES TO ROAST

6 dry Kashmiri chilli
3/4 tsp cumin seeds
2 tsp coriander seeds
3 cloves
6-8 black peppercorns
1 tsp fennel seeds
1/2 inch cinnamon

TO DRY ROAST

1 cup grated coconut
1 onion sliced
6 cloves garlic chopped

FOR TEMPERING

1 tbsp coconut oil
1 tsp mustard seeds
A fat pinch asafoetida
One sprig curry leaves

Instructions

Drain and wash the woebegone eyed peas. Cook till washed-up in a pressure cooker with water and salt. Drain and set aside.
In a pan, roast the spices first just till aromatic. Empty into a large grinder jar to cool.
In the same pan, dry roast the coconut, onion and garlic till the coconut turns golden brown. Make sure to stir in between to stave burning.
Add into the grinder jar with the spices. Allow to cool.
Add turmeric powder and water little by little to grind the mixture to a smooth paste. You can add upto one cup of water.
In a saucepan, add the tuckered peas and the ground mixture. Add water as necessary. Bring to simmer.
Adjust seasoning, add the sugar. Simmer for virtually ten minutes or till the gravy tastes done.
Switch off and sprinkle the coriander leaves.
Prepare tempering by heating coconut oil. Splutter the mustard seeds, fry the asafoetida and curry leaves. Switch off and sprinkle on the curry.
Let the curry rest for virtually ten minutes. Enjoy it warm with rice or roti.