Tondak

Cuisines

Best for

Recipe

Ingredients

1 cup	black-eyed peas (soaked overnight)
1 cup	fresh coconut, grated
2 tablespoons	coriander seeds
5-6	dried red chilies
1 teaspoon	turmeric powder
1 teaspoon	tamarind pulp
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 pinch	asafoetida
8-10	curry leaves
—	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.