Chanya Tonak in Instant Pot| Goan Dry Peas Curry

This post may contain affiliate links· Please read our Privacy Policy for details.

Chanya Tonak or Goan Dry Green Peas Curry is a lip-smacking curry prepared using freshly ground masala and soaked Dry Green Peas. Popularly served for breakfast in Goa along with some freshly baked Goan Pao.

Chanya Tonak or Goan Dry Green Peas Curry is a lip-smacking curry prepared using freshly ground masala and soaked Dry Green Peas. Popularly served for breakfast in Goa along with some freshly baked Goan Pao.


Goa & Goan Cuisine

Goa is a state on the southwestern coast of India surrounded by Maharashtra and Karnataka. With the Arabian Sea forming its western Coast, Goan cuisine is incomplete without seafood and rice. Use of fresh coconut and local spices is very common in this cuisine. With a mix of population in this region, the cuisine is too mixed. There is a lot of meat as well as delicious vegetarian dishes being cooked. Today I am sharing one such quick and easy vegetarian protein rich recipe.

Chanya Tonak served along with 2 whole wheat pao and Goan Baath cake for Breakfast


What is Chanya Tonak?

Chanya basically means Dry Peas and Tonak means gravy or curry. So Chanya Tonak means a gravy or a curry made using Dry Peas. At times is its also called as Goan Chana Ros or Patol Bhaji. Generally for this Dry Green Peas curry , Dry green peas is used, but one can use white peas or at times many even use Kabuli chana or chickpeas


My mom used to make a similar no onion no garlic curry with white peas and we actually used to enjoy it with Pao. Little did I know that it was a breakfast in some state or a popular dish. So while searching for breakfast recipes across the states, I decided to immediately shortlist this Chanya Tondak recipe. 

Close up look of consistency of Chanya Tondak curry seen in a spoon. The curry is served in a whilte bowl.


Goan Dry Green peas curry

While searching, I found multiple recipes. So I made a version which suits my family. This might not be the authentic way of preparing this Goan Dry peas curry, but we enjoyed it this way. I have added onion here, but I did read that if this is made for festivals or has to be offered as naivedyam, the onion is skipped. So feel free to skip if required. 


Recipe process of Goan Dry peas curry

Making this Chanya tonak/tondak needs a bit of planning. I.e. just the chanya or dry peas needs to be soaked at least for 6-8 hours or overnight. Rest the process is simple. A fresh masala paste is made using coconut, coriander seeds, fennel seeds, pepper, cinnamon,red chilly and turmeric. This is then added to the oil and onion mix and saute until the masala releases a nice aroma. The peas are then added along with water and cooked in a pressure cooker / Instant pot or open pot until done. At times potato is also added but I have skipped here. 


Serving Suggestions

I have served this with 100% whole wheat pao and Goan Baath/Batk Cake, a popular Semolina cake. For pav/pao I followed my own recipe of Eggless Indian Pav/Dinner Rolls. I just replaced the all purpose flour here with whole wheat flour or our Atta.  

Whole Wheat Ladi Pav or Dinner rolls served in the thali


Slice of Goan Baath Cake

So this week I am starting the series with Breakfast Thalis for the month-long BM. And today I am representing Goan Breakfast Thali. My earlier theme was on Indian Flatbreads and Thali’s.

Goan Green Peas Curry served in a white bowl and garnished with coriander. A green stole is seen in the background

Chanya Tonak in Instant Pot | Goan Dry Peas Curry | Goan Dry Green Peas Curry | Tondak

Chanya Tonak or Goan Dry Peas Curry is a lip-smacking breakfast recipe made using freshly ground masala and Green Peas, served along with Goan Pao.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Main Course
Cuisine: Goan, Indian
Keyword: Beans, Currry, Gluten Free, Peas, Vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Saoking Time: 8 hours
Author: Renu Agrawal-Dongre

Equipment

  • Pressure Cooker / Instant Pot

Ingredients

Ingredients for the Masala Paste

  • 1 teaspoon Fennel Seeds
  • 3-4 whole Red Chilli
  • 1 tablespoon of Fresh Coconut
  • 1 teaspoon of Coriander seeds
  • 5-6 whole black pepper
  • ¼ inch of cinnamon stick
  • ½ teaspoon Turmeric powder I have used fresh turmeric ½ inch
  • 2 Cloves
  • 1 teaspoon of tamarind around a small marble size
  • Water for making paste

Ingredients for the Gravy

  • ½ Cup Dry Green Peas
  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 6-7 curry leaves
  • 1 small onion chopped around ½ cup
  • Water as required
  • Salt to taste
  • Rinse the Green peas and soak it in enough water for 6-8 hours or overnight.

Instructions

Masala Paste

  • In a mixer grinder, add all the ingredients mentioned in the ingredient list for Masala Paste.
    Ingredients for the masala paste, seen are red chilly, fennel seeds, coriander seeds, fresh grated coconut, 5-6 peppercorns, 2 cloves
  • Grind it into a fine paste with the help of water.
    Freshly ground masala paste

Pressure Cooker Method

  • Rinse the soaked peas and keep it aside.
  • In a pressure cooker add the oil.
  • Once it is hot, add the mustard seeds and let it crackle.
    Adding of mustard seeds
  • Now add the curry leaves, and chopped onion.
    Adding of chopped onion
  • Let the onion saute for 2-3 minutes until translucent.
  • Once done add the freshly prepared paste and saute for 3-4 minutes.
    Adding of the freshly ground masala paste
  • The masala is done when it starts releasing oil or you get a nice aroma.
    The masala being cooked
  • Now add the soaked peas and enough water (around 2 cups).
    Adding of the green peas in the masala
  • Add salt and give everything a quick mix.
  • Pressure cook it for 3-4 whistles or until done (depending on your pressure cooker settings).
  • Once done and the pressure has released, remove and garnish with coriander.
    Close up look of Chanya Tonak served in a white bowl and garnished with coriander. A green stole is seen in the background
  • Serve it for breakfast or brunch with some Pav and Cake.

Instant Pot Method

  • Rinse the soaked peas and keep it aside.
  • Switch on the Instant pot on saute mode for 10 minutes.
  • Once on, add the oil.
  • Once it is hot, add the mustard seeds and let it crackle.
  • Now add the curry leaves, and chopped onion.
  • Let the onion saute for 2-3 minutes until translucent.
  • Once done add the freshly prepared paste and saute for 3-4 minutes.
  • The masala is done when it starts releasing oil or you get a nice aroma.
  • Now add the soaked peas and enough water (around 2 cups).
  • Add salt and give everything a quick mix.
  • Cancel the Saute mode.
  • Switch on the pressure cooker mode. Pressure cook on high in Instant pot for 10 minutes.
  • Once done let the pressure settle naturally.
  • Remove and garnish with Coriander.
  • Serve it for breakfast or brunch with some Pav and Cake

Video

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • White peas can be used instead of green peas.
  • One can even use Kabuli chala or Chickpeas
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu


Pin it for Later:

Chanya Tonak or Goan Dry Green Peas Curry is a lip-smacking curry prepared using freshly ground masala and soaked Dry Green Peas. Popularly served for breakfast in Goa along with some freshly baked Goan Pao.



Linking this with: 


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116

You are invited to the Inlinkz link party!

Click here to enter


Follow me on Facebook, Pinterest, Instagram, Twitter.

Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.

Disclaimer & Privacy Policy



5 thoughts on “Chanya Tonak in Instant Pot| Goan Dry Peas Curry”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating