Instant Pot Chanya Tonak Recipe

Instant Pot Chanya Tonak is a traditional Goan dish made with black-eyed peas and coconut. It is a flavorful and creamy curry that is perfect to serve with rice or bread. The black-eyed peas are cooked until tender in a spiced coconut gravy, which is made with a blend of aromatic spices and fresh coconut. This dish is easy to make in the Instant Pot, making it a quick and delicious option for a weeknight dinner or a special occasion.

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5hr 35minstotal
5hr Prep
35minsCook
5hr 35m.total
5hr Prep
35m.Cook
Instant Pot Chanya Tonak
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ingredients serve

Ingredients for Instant Pot Chanya Tonak Recipe

  • 1/4 cup Black Eyed Peas, Soaked
  • 1/4 Onion, Chopped
  • 0.13 cup Grated Coconut
  • 1/4 tablespoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Cumin Powder
  • As required Salt To Taste
  • 1/2 cup Water
  • as per your need Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
165
calories per serving
8 g Fat5 g Protein18 g Carbs9 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    5g
  • Carbs
    18g
  • Fiber
    9g

MacroNutrients

  • Carbs
    18g
  • Protein
    5g
  • Fiber
    9g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    61mg
  • Iron
    3mg
  • Vitamin A
    380mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    49mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    37mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    76mg
  • Manganese
    2mg
  • Phosphorus
    77mg
  • Selenium
    4mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp