Anything from legume family is nutritious and good for health. The white peas are commonly known as Vatane in Goa. Any types of legumes can be used to prepare tondak or curry with coconut. for most of these procedure is the same. The recipe mentioned below is something which is very common in the Goan Hindu homes and is specially cooked for dinner. I had this since my childhood and prepare one type of tondak every week. This is one of those traditional dishes of Goa. Read the Chana tondak recipe below.
Goan Chana Tondak or Chanyache tondak
Also refer to Goan chana ross
1/2 cup white peas / chana’s
5 tablespoon grated coconut
4 red chilies
1/2 tablespoon coriander seeds
5 garlic flakes
1 marble sized ball of tamarind
1 tsp turmeric powder
Soak chana’s for 4-6 hours.
Boil them in pressure cooker by adding the chopped potatoes and little salt.
Cut the onions straight.
In a kadai, add 1 tablespoon oil, and fry onions till they turn pinkish.
Add garlic and fry. Add all the masala ( red chilies, coriander seeds, peppercorns and cloves) and fry for some time.
To this add grated coconut and fry till coconut turns brownish.
Ensure that you fry on low flame.
Once it gets fried switch off gas, mix turmeric powder and stir. Switch off the gas.
Let this cool for a while.
After cooling, grind the contents from the kadai along with tamarind ball and make a smooth gravy by adding 3/4 cup water or as required.
Now in the same kadai(it will be empty as the contents are ground into a gravy), add the gravy and let it cook for 5 Min’s. After 5 Min’s, add the boiled chanas to the gravy.
Add salt per taste.
Serve with chapatis/phulkas or bread.