Chanya Tonak / Dry Peas Curry | How to make Chanya Tonak / Dry Peas Curry

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ByPooja Nadkarni
Created on 18th Nov 2015
  • Chanya Tonak / Dry Peas Curry, How to make Chanya Tonak / Dry Peas Curry
Chanya Tonak / Dry Peas Curryby Pooja Nadkarni
  • Chanya Tonak / Dry Peas Curry | How to make Chanya Tonak / Dry Peas Curry (16 likes)

  • 0 reviews
    Rate It!
  • By Pooja Nadkarni
    Created on 18th Nov 2015

Chanya Tonak / Dry Peas Curry, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Pooja Nadkarni. Chanya Tonak / Dry Peas Curry is a dish which demands no explanations, it's a whole world of flavour in itself. Chanya Tonak / Dry Peas Curry is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Chanya Tonak / Dry Peas Curry by Pooja Nadkarni is perfect to serve 6 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Chanya Tonak / Dry Peas Curry.

  • Prep Time0mins
  • Cook Time20mins
  • Serves6People
Chanya Tonak / Dry Peas Curry

Ingredients to make Chanya Tonak / Dry Peas Curry

  • Dry white or green peas / chana 1 Cup (225 Grams)
  • freshly grated coconut 1/2 Cup (30 Grams)
  • Dry Red chillies 4-5
  • coriander seeds 1/2 tbap
  • Peppercorns 5-6
  • Cloves 5-6
  • saunf/fennel seeds 1 tsp
  • Onion 1 Big sliced
  • garlic 2-3 Cloves
  • Olive oil 2 tbsp
  • tamarind 1 Marble sized ball
  • turmeric powder 1 tsp

How to make Chanya Tonak / Dry Peas Curry

  1. Soak peas overnight in water. Do not make use of water, as mutton or goat meat loose water while cooking. Pressure cook them next day by adding 2 cups of water for 1 whistle.
  2. Heat 1 tbsp of oil in a skillet, fry the onions on a medium high heat till they change color and become light brown.
  3. Add garlic, fry for a minute. Lower the heat. Drag this onions, garlic at the side and make a small circle in the center.
  4. Fry all the dry spices (red chillies, coriander seeds, peppercorns and cloves) except fennel seeds with a tbap of oil for a minute.
  5. Add fennel seeds, fry for few more seconds. Mix everything together. Add grated coconut, fry till it turns brown.
  6. Turn off the stove, mix turmeric powder and stir. Let this cool for a while, grind this along with a tamarind ball and make a fine paste by adding 1/4 cup water or as required.
  7. Heat a heavy bottom vessel, add this paste into it and on low heat, let it cook for 5 mins. Add the boiled peas to the gravy. Add salt as per taste.
  8. Cook for 2 more minutes or until gravy looks a bit thick, then switch off the stove.
  9. Serve with any kind of bread of your choice.
My Tip: Once this curry cools down, it gets thickened. You can add more water and heat if required.

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