Masoor Tonak recipe with step by step photos.
What is Tonak?
Masoor tonak or curry is prepared using whole or ‘sabut’ masoor. ‘Tonak’ is a Konkani word used for any thick coconut based gravy. Tonaks are usually paired with pav, puri, chapati, etc. It is one of the most popular and preferred breakfast in Goa. Like dhabas, we have roadside eateries in Goa which serve different tonaks with pav, mirchi bhajji, batata vada and a hot cup of tea.
Goans also prepare ‘Ros‘ which is similar and should not be confused with ‘Tonak‘. Both are gravy-based, the difference being that tonak is of thick consistency whereas ros is thinner and preferably eaten with rice.
Some of the most common tonaks are listed below:-
- Alsanyache Tonak
- Chanyache Tonak
- Mushroom Tonak
- Masoor Tonak
- Chavali Tonak
More about Masoor
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. Masoor tonak is one of the tonaks commonly served here.
Masoor is rich in iron and proteins. Primarily, it is a good option for vegetarians. It helps stabilise blood sugars because it has a low glycemic index. Masoor contains dietary fibre that helps lower cholesterol. It is also a rich source of vitamins A, C & E.
Masoor cooks very quickly so it cuts down the soaking time. There is a local variety of masoor which is smaller in size than the regular masoor. It cooks really fast and has a better taste.
How to prepare masoor tonak? (Step-by-step)
- Soak 1 cup masoor for about an hour. You can soak overnight but masoor cooks very fast so it is not necessary.
2. Drain the water from soaked masoor and add about 2 1/2 cups of fresh water. Add a finely chopped onion and a tomato. Pressure cook for 4-5 whistles or till the masoor becomes very soft as shown in the pic below. You can lightly mash it but do not make a paste.
Frying spices, coconut etc.
3. Heat 1 tsp of oil in a pan or kadhai. Fry ginger and garlic.
4. Roast all the spices on a low flame till an aroma is released. Take care not to burn the masalas. Remove in a plate and keep aside.
5. Add 1 tsp of oil again in the kadhai. Fry onions till golden brown.
6. Add grated coconut and fry on medium flame till golden brown. Allow it to cool.
7. Grind fried onion, coconut, spices and tamarind to a fine paste by adding water as required.
Tempering
8. Heat 1 tbsp oil in a kadhai or pan. Add finely chopped onion and fry till they become soft and translucent. Do not brown the onions. You can add a pinch of salt to fasten the process. Once the onions are soft add finely chopped tomatoes. Fry till soft.
9. Then add turmeric, chilli powder and saute for a minute. Add cooked masoor, ground paste and salt. Mix everything well.
10. Add water to get the desired consistency. Tonak is always thick in consistency. You can have this curry with rice too. If so, then make it a bit thinner in consistency. Add a tbsp of jaggery, mix well and allow it to cook for about 5 mins on medium flame. Switch off the gas.
11. For the tempering, heat 1 tsp oil and add mustard and curry leaves. Pour over the tonak and mix well.
12. Serve hot with pav.
Masoor Tonak | Brown Lentils Curry
Course: Breakfast, LunchCuisine: GoanDifficulty: Medium8
people1
hour30
minutes1
hour30
minutesMasoor Tonak is a curry with a coconut based gravy flavoured with different spices. It can be eaten for breakfast with any bread or for lunch with rice.
Ingredients
1 CUP=250 ML
1 tbsp=15 ml
1 tsp=5 ml
Masoor – 1 cup
Onions – 2 nos. (finely chopped)
( 1 no. – while cooking masoor and 1 no. – while sauteing)Onions – 2 nos. (sliced)
Tomatoes – 2 nos. (finely chopped)
Grated Coconut – 1/2 to 3/4 cup
Ginger – 1 inch piece
Garlic – 5 nos.
Tamarind – small marble size
Turmeric powder – 1/2 tsp
Kashmiri chilli powder – 1 tbsp
Jaggery – 1 tbsp
Salt – to taste
Oil – 3 tsps
- Dry spices
Coriander seeds – 1 tbsp
Pepper – 5-6 nos.
Cloves – 4 nos.
Cinnamon – 1/2 inch stick
Cumin seeds – 1/2 tsp
Fenugreek seeds(Methi seeds) – 4 nos.
Red Bedgi chillies – 1-2 nos.
- For the tempering
Mustard seeds – 1 tsp
Curry leaves – 2 sprigs
Oil – 1 tsp
Directions
- Soak 1 cup masoor for about an hour. You can soak overnight but masoor cooks very fast so it is not necessary.
- Drain the water from soaked masoor and add about 2 1/2 cups of fresh water. Add a finely chopped onion and a tomato. Pressure cook for 4-5 whistles or till the masoor becomes very soft.
- Heat 1 tsp of oil in a pan or kadhai. Fry ginger and garlic.
- Roast all the spices on a low flame till an aroma is released. Take care not to burn the masalas. Remove in a plate and keep aside.
- Add 1 tsp of oil again in the kadhai. Fry onions till golden brown.
- Add grated coconut and fry on medium flame till golden brown. Allow it to cool.
- Grind fried onion, coconut, spices and tamarind to a fine paste by adding water as required.
- Preparing Masoor Tonak
- Heat 1 tbsp oil in a kadhai or pan. Add finely chopped onion and fry till they become soft and translucent. Do not brown the onions. You can add a pinch of salt to fasten the process. Once the onions are soft add finely chopped tomatoes. Fry till soft.
- Then add turmeric, chilli powder and saute for a minute. Add cooked masoor, ground paste and salt. Mix everything well.
- Add water to get the desired consistency. Add a tbsp of jaggery, mix well and allow it to cook for about 5 mins on medium flame. Switch off the gas.
- For the Tempering
- Heat 1 tsp oil and add mustard and curry leaves. Pour over the tonak and mix well.
- Serve hot with pav.
Notes
- Tonak is always thick in consistency. You can have this curry with rice too. If so, then make it a bit thinner in consistency.
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