Tondak

Cuisines

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Recipe

Ingredients

	1 cup	Black Eyed Pea , soaked overnight
	1 cup	Coconut , fresh, grated
	2 tablespoons	Coriander Seed
	5-6	Red Chili , dried
	1 teaspoon	Turmeric powder
	1 teaspoon	Tamarind , pulp
	2 tablespoons	Coconut oil
	1 teaspoon	Mustard Seed
	1 pinch	Asafoetida
	8-10	Curry Leaf
	—	Salt , to taste

Instructions

1. 1 Drain the soaked black-eyed peas and set aside.
2. 2 In a pan, dry roast the coriander seeds and dried red chilies until aromatic.
3. 3 Grind the roasted spices with grated coconut, turmeric powder, and tamarind pulp into a smooth paste using a little water.
4. 4 In a pot, heat coconut oil and add mustard seeds. Allow them to splutter.
5. 5 Add asafoetida and curry leaves to the oil.
6. 6 Add the ground coconut paste to the pot and sauté for a few minutes.
7. 7 Add the drained black-eyed peas and mix well.
8. 8 Add enough water to cover the peas and bring to a boil.
9. 9 Reduce the heat and simmer until the peas are cooked and the gravy thickens.
10. 10 Add salt to taste and mix well.
11. 11 Serve hot with rice or chapati.