Goan Tonak (Sprouted Bean Curry)
A spiced coconut curry of sprouted moth beans or peas, traditionally eaten with sanna or pao for a filling Goan Hindu breakfast.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Heavy pan
- •Blender
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 9 g
- carbs
- 27 g
- fibre
- 7 g
- protein
- 9 g
- calories
- 210 kcal
Instructions
- 1
Boil the sprouted beans in salted water with turmeric until tender. Save the cooking liquid.
- 2
Toast grated coconut, red chillies and coriander seeds in a dry pan until fragrant. Grind with water into a smooth paste.
- 3
Heat oil in a pan. Add mustard seeds and curry leaves until they sizzle and pop.
- 4
Add chopped onion. Fry gently until soft and see-through.
- 5
Add the ground coconut paste. Cook for 3-4 minutes.
- 6
Stir in the boiled beans along with their cooking liquid, tamarind pulp and jaggery (unrefined cane sugar).
- 7
Simmer gently for 10-12 minutes until the gravy thickens slightly. Adjust salt to taste.
Chef's tips
Sprout the beans a day ahead by soaking and wrapping them in a damp cloth for 24 hours. The curry should have a medium-thick, slightly tangy-sweet gravy.
Ingredient substitutions
- moth beans → dried green peas or chickpeas
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently on the stove, adding water if the gravy has thickened too much.
Common mistakes to avoid
- •Not sprouting the beans long enough, which leaves them hard even after boiling.
Serving suggestions
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