Alsanyache Tonak with step-by-step photos and a video recipe. This red cowpea curry (Goan alsande tonak) is made with red cowpeas (alsane), roasted coconut, onions, and spices. It is a simple and flavorful coconut-based curry that comes together easily within 30 minutes and tastes delicious with poori, pav, poee, or rice.
About this Goan Alsanyache Tonak Recipe
Alsanyache or alsande refers to red cow peas, a type of pulse commonly known as alsane in Goa, which is frequently used in Goan cooking. Tonak refers to a thick, spiced curry made with coconut and roasted masala. So, Alsanyache Tonak means a Goan-style cowpea curry cooked in a rich, coconut-based gravy.
This Alsanyache Tonak recipe is easy to make at home. I like to serve it with Poori. This Goan curry has a thick, creamy coconut gravy that coats the soft-cooked alsane beautifully. Alsane tonak tastes slightly spicy, mildly tangy, and has a light sweetness.
This red cowpea curry recipe is very versatile. You can make this Goan curry with chawali/lobia (black-eyed peas). You can add cashews to make it richer and slightly creamy. You can also adjust the spice level to your taste or use other beans if alsane are not available. More Goan recipes you may like are Goan Mooga Gathi, Khatkhate, and Tisreo Tonak.
Why You Need This Recipe
- Easy step-by-step recipe with photos and video.
- Quick and very easy to make at home.
- Nutritious and satisfying cow peas curry.
- Easy to customize with what you have. Don't have cowpeas, make it with black-eyed peas.
- Make-ahead friendly, stays good for 2 days in the refrigerator.
Ingredient Notes & Substitutes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Alsane (red cow peas): Main ingredient for this recipe. You can also use black-eyed peas, if alsane are not available at your place.
- Onion: I have used both chopped and sliced onions to make this recipe. Red onions work best, but you can use white or yellow onions.
- Tomato: Adds slight tang and balance. You can skip it if you don't have it, or use tomato paste or a little extra tamarind.
- Coconut: Freshly grated coconut gives a creamy texture and the best taste to this Goan alsane recipe. You can use frozen coconut if fresh is not available. Do not skip this, it is the base of tonak masala.
- Whole spices: I used coriander seeds, cinnamon, cloves, pepper, cardamom, and fennel to add a nice flavour. You can skip the whole spices and add ½ teaspoon of Goan garam masala to this recipe.
- Tamarind: Gives a slight tang. You can substitute it with kokum if you have it.
- Jaggery: Balances the spice and tang. You can skip it if you don't prefer a slight sweetness.
My Cooking Tips
- Soak the alsane well. If not soaked properly, they will take longer to cook and stay hard.
- Roast the coconut and spices on medium heat. Do not burn them, or the masala will taste bitter.
- Keep the gravy slightly thick. Tonak is not a very thin curry.
- This curry tastes even better the next day, so you can make it ahead.
How To Make Alaanyache Tonak (Step-by-Step)
Step 1: Rinse the alsane 2-3 times with water. Soak them in enough water overnight (8-10 hours). They will swell and become bigger the next day.
Step 2: In the morning, discard the soaking water and transfer the soaked alsane to a pressure cooker. Add chopped onion and tomato. Pour water about ¼ inch above the alsane level. Pressure cook for 5 whistles on medium heat. Let the pressure release naturally. Open and keep the cooked alsane aside.
Step 3: Heat a pan on medium heat. Add the whole spices and roast until fragrant. Remove to a plate.
Step 4: In the same pan, heat oil. Add sliced onion and sauté until light golden. Add grated coconut and roast until golden and aromatic. Remove it to a plate. Let everything cool completely.
Step 5: Transfer to a mixer jar. Add turmeric, red chilli powder, and tamarind. Add a little water and grind to a smooth paste.
Step 6: Add the ground masala to the cooked alsane. Mix well. Add a little water if needed and keep the curry slightly thick.
Step 7: Place on medium heat. Add salt and jaggery. Mix well. Let it come to a gentle boil so the masala blends nicely.
Step 8: Taste and adjust seasoning if needed. Finish with chopped coriander leaves. Serve hot with pav or poori.
Storage Suggestions
- Store the leftovers within 2 hours of cooking. Transfer to an airtight container and refrigerate. Stays good for 2 days. Reheat and serve.
Recipe Card
Goan Alsanyache Tonak Recipe | Red Cowpeas Curry
Equipment
- 1 Pressure Cooker or a Heavy Bottom Pot
Ingredients
To cook alsane
- 250 g alsane red cow peas
- 1 onion chopped
- 1 tomato chopped
For tonak masala
- 1.5 tablespoon coriander seeds
- ¼ inch cinnamon sticks
- 5 black peppercorns
- 3 cloves
- 1 green cardamom
- 1 teaspoon fennel
- 2 teaspoon oil
- 1 onion sliced
- 1.5 cups grated coconut
- ¼ teaspoon turmeric
- 1 teaspoon red chili powder
- a small marble-sized tamarind
For making Alsanayche tonak
- salt to taste
- 1 teaspoon jaggery
Instructions
- Rinse the alsane 2-3 times with water. Soak them in enough water overnight (8-10 hours). They will swell and become bigger. Best to do it at night.
- Chop the onion and tomato. Slice one onion and keep it ready.
- Grate the coconut and keep all whole spices ready.
- In the morning, discard the soaking water and transfer the soaked alsane to a pressure cooker.
- Add chopped onion and tomato. Pour water about ¼ inch above the alsane level. Pressure cook for 5 whistles on medium heat. Let the pressure release naturally. Open and keep the cooked alsane aside.
- Heat a pan on medium heat. Add the whole spices and roast until fragrant. Remove to a plate.
- In the same pan, heat oil. Add sliced onion and sauté until light golden. Add grated coconut and roast until golden and aromatic. Remove it to a plate. Let everything cool completely.
- Transfer to a mixer jar. Add turmeric, red chilli powder, and tamarind. Add a little water and grind to a smooth paste.
- Add the ground masala to the cooked alsane. Mix well. Add a little water if needed and keep the curry slightly thick.
- Place on medium heat. Add salt and jaggery. Mix well. Let it come to a gentle boil so the masala blends nicely.
- Taste and adjust seasoning if needed. Finish with chopped coriander leaves. Serve hot with pav or poori.
Nutrition information is automatically calculated, so should only be used as an approximation.
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