Tondak (Goan Legume Curry) 🌱 - Pungu’s Kitchen
A flavorful Goan Tondak curry with black-eyed peas or chickpeas, simmered in rich coconut and spices. A perfect, healthy, vegan dish for any meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punguskitchen.com.
Ingredients
- black-eyed peas (chawli) or chickpeas (kabuli chana): 1 cup
- Water for soaking and boiling
- Salt to taste
- grated coconut (fresh or frozen): 1 cup
- onion, sliced: 1 medium
- dried red chilies (adjust to taste): 5
- coriander seeds: 1 tsp
- cumin seeds: 1 tsp
- turmeric powder: ½ tsp
- black peppercorns: 6
- garlic: 2 cloves
- tamarind (or 1 tsp tamarind paste): 1 small piece
- oil (for roasting): 1 tsp
- oil (coconut oil or any neutral oil): 1 tbsp
- mustard seeds: ½ tsp
- curry leaves: 1 sprig
- onion, finely chopped: 1 small
- Optional: a pinch of hing (asafoetida)
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