Instant Pot Chanya Tonak Recipe

Cooking Directions

• STEP 1.Soak the black-eyed peas in water for 4-6 hours or overnight.
• STEP 2.Drain the soaked peas and rinse them well.
• STEP 3.In the Instant Pot, add the soaked peas, chopped onion, grated coconut, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
• STEP 4.Add water and close the Instant Pot lid. Set the pressure cook mode for 15 minutes on high pressure.
• STEP 5.Once the cooking time is complete, let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
• STEP 6.Open the lid and give the curry a good stir. If the curry is too thick, add some water to adjust the consistency.
• STEP 7.Serve the Instant Pot Chanya Tonak hot with steamed rice or bread.
• STEP 8.Garnish with fresh coriander leaves and serve.

Cooking Tips

• Soaking the black-eyed peas helps in reducing the cooking time.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you don't have an Instant Pot, you can make this dish on the stovetop by cooking the soaked peas in a regular pot until tender and then adding the spices and coconut.
• Leftover Chanya Tonak can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store the leftover Chanya Tonak in an airtight container in the refrigerator.
• Reheat the curry in a microwave or on the stovetop before serving.
• Serve the Chanya Tonak hot with steamed rice or bread for a complete meal.