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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 4 votes
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Course: Breakfast, Main Course
Cuisine: Goan, Indian
Keyword: Currry, Gluten Free, Legumes / Beans / Pulses, Vegan, Vegetables
Prep Time: 15 minutes
Cook Time: 20 minutes
Saoking Time: 8 hours
Author: Renu Agrawal-Dongre

Equipment

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
 
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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.