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

By Pooja Nadkarni  |  18th Nov 2015  |  
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  • Chanya Tonak / Dry Peas Curry, How to make Chanya Tonak / Dry Peas Curry
Chanya Tonak / Dry Peas Curryby Pooja Nadkarni
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

90

0





About Chanya Tonak / Dry Peas Curry

Chanya Tonak / Dry Peas Curry is an authentic dish which is perfect to serve on all occasions. The Chanya Tonak / Dry Peas Curry is delicious and has an amazing aroma. Chanya Tonak / Dry Peas Curry by Pooja Nadkarni will help you to prepare the perfect Chanya Tonak / Dry Peas Curry in your kitchen at home. Chanya Tonak / Dry Peas Curry needs few minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Chanya Tonak / Dry Peas Curry. This makes it easy to learn how to make the delicious Chanya Tonak / Dry Peas Curry. In case you have any questions on how to make the Chanya Tonak / Dry Peas Curry you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Pooja Nadkarni. Chanya Tonak / Dry Peas Curry will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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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