GOAN STYLE TONAK ALSANYACHE (BLACK EYED PEAS IN TONAK MASALA)
Not the most photogenic bean stew, but definitely tasty! This stew has a masala of cinnamon, coriander seed, cumin seeds, dried red chiles, green cardamom black peppercorns, and cloves. It is incorporated into a base of green chiles, onion, garlic, and coconut. This is all cooked and then ground together. The linked recipe is for a pressure cooker, but I cooked my peas for a couple hours first, then made the base, and added the peas, turmeric, and potato to cook further in the oven for another hour at 275F (and an extra 1/4 cup of brown lentils to help tighten everything up). I stirred in about 2 tablespoons of tamarind paste in at the end and some cilantro. I will be having this over brown rice for my lunches this week. It tastes great now, but I’m sure it will only get better as the flavors meld overnight!
