Alsanyache Tonak | Red Cow Peas Curry | Authentic Goan-Style Alsande Tonak

Alsanyache Tonak with step-by-step photos and instructions.

Alsanyache tonak is a very popular Goan tonak or gravy served with pav. Most of the weddings in Goa will serve alsanyache tonak or another variant of the same the alsane-kaju tonak. Alsane or red cow peas are cooked in a coconut-based gravy with minimal spices.

What are Alsane?

Alsane (also referred to as alsande) are a type of red cow peas grown exclusively in Goa. The local Goan variety of alsane are very tasty and flavourful. Alsane are one of the major pulse crops of Goa. They are harvested in a short period and are more economical to grow. It is a very versatile, delicious and nutritious legume.

It has a nutty flavour and a retains a firm texture even after cooking. Hence, this characteristic allows alsane to hold its shape. It is rich in proteins and nutrients. You can buy these easily in most of the local Goan markets. If you ever travel by road to Goa you will see the local people selling alsane on highways.

What is Tonak?

‘Tonak ani pav’ is a famous and preferred breakfast in Goa. Tonak implies a thick gravy or curry in Konkani. Most of the local hotels will serve different types of tonak with pav. The beauty of tonak lies in its versatility. Pair it with ‘pav’ for breakfast in the morning and eat it with rice for lunch.

Some of the most common tonaks are listed below:-

1. Alsanyache Tonak
2. Chanyache Tonak
3. Mushroom Tonak
4. Masoor Tonak
5. Chavali Tonak

These are the most popular breakfast items served in local hotels. Tonak is also referred to as ‘bhaji’ in Goa. Here bhaji does not imply vegetables but a thick gravy eaten with a pav usually. For the best and authentic taste visit any local hotel.

More About Alsanyache Tonak

Alsanyache Tonak is prepared with minimal spices because of the exquisite taste of alsane or red cow peas. However if alsane are unavailable you can substitute with any other variety of red cow peas or black-eyed peas (chavli). This recipe is all about the star ingredient ‘Alsane‘. Hence, too many spices will overshadow its unique flavour. This tonak goes best with pav but can also had with rice, puri or chapatis.

Addition of little tamarind adds a subtle hint of tang. You can also prepare this tonak without onion and garlic for festivals or religious ceremonies. In that case you will have to season the tonak with a tempering of mustard seeds, hing and curry leaves. You also need to add a little bit of jaggery for that indistinct sweetness imparted by onions otherwise.

Tips to make perfect and authentic Alsanyache Tonak

1. Do not use aged alsane. Always buy a fresh batch and consume within 2-3 months. Aged alsane do not cook well.
2. Always cook alsane in the same water in which they were soaked. This renders a flavourful tonak.
3. If alsane are unavailable, you can substitute with black-eyed peas or chavli.
4. Preferably use the Goan variety of dry red chillies for a real and authentic taste.
5. You can also prepare this tonak without onion and garlic. However, you will have to temper it with mustard seeds, asafoetida (hing) and curry leaves. Also add a little jaggery.

How to prepare Alsanyache Tonak?

1. Clean the alsane and soak them in water for 7-8 hours or overnight.

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2. Pressure cook alsane for 4-5 whistles. Note: Use the same water for cooking alsane in which they were soaked. Do not discard the water. This water enhances the taste and flavour of the tonak. This is a really important point.

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3. Let the pressure of the cooker drop on its own. The alsane will retain their shape but they will be cooked from the inside as shown in the picture below.

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Frying the spices

4. Heat oil in a kadhai. Fry all the spices on low heat till an aroma is released. Be careful not to burn the spices. Remove in a plate and keep aside.

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5. In the same pan add some oil and sauté onion till it turns light brown and translucent.

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6. Next, add grated coconut and roast till light brown. Switch off the gas and allow the mixture to cool.

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7. Take the above mixture and roasted spices in a mixie jar. Add turmeric powder and tamarind.

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8. Add 1 cup of water and grind to a slightly coarse paste.

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9. Add the ground mixture to the cooked alsane and mix well. Adjust the consistency as required. Tonak gravy is usually thick in consistency.

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10. Add salt as per taste and mix well. Cook on low-medium heat until you get one boil. Switch off the gas. Alsanyache Tonak is ready to serve.

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(If you are preparing the tonak without onion and garlic you have to temper it with mustard seeds, asafoetida or hing and curry leaves. Onions give a hint of sweetness to the tonak. Since you are not adding onions, you have to add 1 tbsp jaggery for enhanced taste.)

11. Serve Alsanyache Tonak with pav. You can have it with rice, puri or chapati too.