If you are a Goan then you won’t miss this recipe. This is a famous goan vegetarian recipe served in almost all the hotels along with bread. This chanyache tondak or dry peas curry is mostly eaten for breakfast in Goa. The dry green or white peas are first soaked in water overnight and then cooked in a pressure cooker next day. The gravy is prepared out of coconut and some spices. In this curry, potato cubes are also added for extra munch but I have not used potatoes here. So let’s start preparing this simple, tasty and healthy curry.
1 Cup(225 Grams) Dry white or green peas / chana
1/2 Cup(30 Grams) freshly grated coconut(use dry coconut if you don’t have access to fresh )
4-5 Dry Red chillies
1/2 Tablespoon coriander seeds
1 Teaspoon saunf/fennel seeds
1 Big sliced onion
2-3 Cloves of garlic
2 Tablespoons Olive oil
1 Marble sized ball of tamarind
1 Teaspoon turmeric powder
Soak dry peas overnight in water such that water level should be little higher then that of peas.
pressure cook them next day by adding 2 cups for upto 1 whistle.
Heat a tablespoon of oil in a skillet and , fry onions on medium high heat till they change color and become light brown.
Add garlic and fry for a minute.
Lower the heat to low.
Drag this onions, garlic at the side and make a small circle in the center and fry all the dry spices ( red chillies, coriander seeds, peppercorns and cloves) except fennel seeds, by adding a tablespoon of oil for a minute or until nice aroma comes out. Don’t burn the spices. Now add fennel seeds. Fry for few more seconds.
Mix everything together.
To this add grated coconut and fry till coconut turns brown.
Switch off stove, mix turmeric powder and stir.
Let this cool for a while.
After cooling, grind this along with tamarind ball and make a fine paste by adding 1/4 cup water or as required.
Heat a heavy bottom vessel, add this paste into it and on low heat, let it cook for 5 Minutes.
Add the boiled peas to the gravy.
If you want it to be runny, add water as per your choice. I prefer it thick.
Add salt per taste.
Cook for 2 more minutes or until gravy looks bit thick, then switch off the stove.