Go Back
+ servings
Chawli Tonak
Print Pin
5 from 2 votes

Goan Style Black Eyed Peas Curry | Chawli Tonak

Course Main Dish
Cuisine Goan, Indian
Prep Time 5 hours
Cook Time 45 minutes
Total Time 5 hours 45 minutes
Servings 4 People
Author Raksha Kamat


  • 1/2 cup chawli / black eyed peas/cowpeas
  • 1 Tomato chopped
  • 1 medium sized potato peeled and cubed
  • 4 tablespoon grated coconut
  • 4 dry red chillies
  • 1 tablespoon corriander seeds
  • 5 black peppercorns
  • 2 cloves
  • 1/2 onion juliennes or cut length wise
  • 1 potato
  • 5 garlic cloves
  • 1 marble sized ball tamarind
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala optional


  • Soak chawli/black eyes peas/cowpea for 4-6 hours in water.
  • Boil soaked chawli by adding the chopped potatoes, chopped tomato and little salt. For 1/2 cup chawli, I added 1 and 1/2 cups water to the pressure cooker and took 4-5 whistles. Switch off the gas and keep this aside. After it cools, drain the water. Do not discard the water. This can be later added to the gravy if it turns thick.
  • In a kadai/wok, add 1 tablespoon oil, and fry onions till they turn brown.
  • Add garlic and fry.
  • Add all the masalas (red chillies, coriander seeds, peppercorns and cloves) and fry for some time.
  • To this add grated coconut and fry till coconut turns brownish. Make sure to fry on low flame. Once it gets fried switch off gas.
  • Mix turmeric powder and stir.
  • Drop the tamarind ball in the kadai while the coconut and masala contents cool down.
  • Grind this into smooth gravy by adding 3/4th cup water or as required after it cools.
  • Now switch on the gas and in the same kadai (kadai will be empty as the contents are ground), add the gravy. Let the gravy get cooked for 5 Minutes, then add the boiled chawli to the gravy. Add garam masala and give a nice stir.
  • Cook for 10 Minutes and switch off the gas.
  • Add salt per taste.


Do not discard the water which was used to boil the chawli. This can be later added to the gravy if it turns thick. I prefer the gravy to be of medium consistency, neither too thick nor too thin.
If the gravy is too thick, add the water which was used to boil the chawli.