Alsanyache Tonak with clear step-by-step photos and a concise video recipe. This red cowpeas curry (Goan Alsande Tonak) combines red cowpeas (alsane), roasted coconut, onions and warming spices to make a creamy coconut-based curry that comes together easily in about 30 minutes. It pairs beautifully with poori, pav, poee or rice.
This Alsanyache Tonak recipe is straightforward to make at home. I like to serve it with poori. The curry has a thick, creamy coconut gravy that coats the tender alsane, delivering a balance of spice, tang and a touch of sweetness from jaggery.
While Goa is famous for seafood, its vegetarian traditions are equally rich. Dishes like Goan mooga gathi, torache uddamethi, mango sasav and khatkhate show how simple ingredients create comforting, home-style meals. Alsanyache Tonak is another classic vegetarian curry that relies on roasted coconut, aromatic spices and tang from tamarind to create authentic Goan flavors. It’s often enjoyed during festive meals alongside a sweet dish like Mangane.
Quick Look: Goan Alsanyache Tonak (Red Cowpeas Curry) Recipe
- ⏱ Prep Time: 10 minutes (plus soaking time 8–10 hours)
- 🍳 Cook Time: 20 minutes
- 🔥 Calories: ~274 kcal per serving
- 🫘 Key Ingredients: Red cowpeas (alsane/red lobia), fresh coconut, onion, tomato, coriander seeds, whole spices, tamarind, jaggery
- ♨ Method: Soak alsane → pressure-cook with onion and tomato → roast coconut and spices → grind to masala → simmer with cooked alsane until flavorful
- 🌶 Spice Level: Medium (adjustable)
- 😋 Flavor Profile: Rich and mildly spicy, slightly tangy with a roasted coconut sweetness
- ⭐ Difficulty: Easy — a simple everyday Goan curry that works well with pav, poori, poee or rice
About this Recipe
Alsanyache or alsande refers to red cowpeas, a pulse commonly used in Goan cooking. Tonak denotes a thick, spiced coconut curry made with a roasted masala base. Put together, Alsanyache Tonak is a Goan-style cowpeas curry simmered in a rich coconut gravy.
This recipe is versatile: you can substitute black-eyed peas (chawali/lobia) if red cowpeas aren’t available, add cashews for extra creaminess, or adjust the spice and tang to suit your taste. If you enjoy this tonak, you might also like other Goan recipes that showcase coconut and spices.
Why You Should Try It
- Clear step-by-step guidance with photos and video.
- Quick and simple — easy to prepare at home.
- Nutritious and satisfying — a wholesome legume-based curry.
- Flexible — swap beans or adjust spices as needed.
- Make-ahead friendly — keeps well for up to two days refrigerated.
Ingredient Notes & Substitutes
See the recipe card at the end of the post for full ingredients, quantities and a printable version.
- Alsane (red cowpeas/red lobia): The star ingredient. Substitute black-eyed peas if needed.
- Onion: Use red onions for best flavor, but white or yellow onions work fine.
- Tomato: Adds light tang. If unavailable, a little extra tamarind or tomato paste can substitute.
- Coconut: Freshly grated coconut gives the best texture and flavor; frozen coconut can be used if fresh isn’t available. Coconut forms the base of the tonak masala, so don’t skip it.
- Whole spices: Coriander seeds, cinnamon, cloves, pepper, cardamom and fennel add depth. If preferred, ½ tsp Goan garam masala can simplify the spice mix.
- Tamarind: Provides tang; kokum is an acceptable substitute.
- Jaggery: Balances tang and spice; omit if you prefer no sweetness.
My Cooking Tips
- Soak the alsane well. Proper soaking reduces cooking time and ensures tender beans.
- Roast coconut and spices gently. Roasting over medium heat brings out aroma; avoid burning to prevent bitterness.
- Keep the gravy slightly thick. Alsanyache tonak is best with a hearty, not watery, consistency.
- Make ahead: The flavors deepen overnight, so the curry often tastes even better the next day.
How To Make Alsanyache Tonak (Step-by-Step)
Step 1: Rinse the alsane 2–3 times and soak them overnight (8–10 hours). They will swell and soften.
Step 2: Drain the soaking water. In a pressure cooker, combine soaked alsane with chopped onion and tomato and add water about 1/4 inch above the beans. Pressure cook for 5 whistles on medium heat. Allow natural pressure release, then set the cooked alsane aside.
Step 3: On medium heat, roast the whole spices until fragrant. Remove to a plate.
Step 4: In the same pan, heat oil and sauté sliced onion until light golden. Add grated coconut and roast until golden and aromatic. Remove and allow to cool.
Step 5: Transfer roasted spices, coconut and onion to a blender. Add turmeric, red chili powder and tamarind. Add a little water and grind to a smooth paste.
Step 6: Stir the ground masala into the cooked alsane. Add a little water if needed to reach a slightly thick gravy.
Step 7: Place the pan on medium heat. Add salt and jaggery, mix well and bring to a gentle boil so the flavors meld.
Step 8: Taste and adjust seasoning as needed. Finish with chopped coriander leaves and serve hot with pav or poori.
Storage Suggestions
- Store leftovers within two hours in an airtight container and refrigerate. The curry stays well for up to two days. Reheat gently before serving.
More Goan Recipes You May Like
- Goan Mooga Gathi (Sprouted Green Gram Curry)
- Goan Khatkhate Curry (Mixed Vegetable Stew)
- Goan Clams Sukka Recipe (Tisryache Sukke)
- Bangdyachi Uddamethi (Goan Mackerel Curry)
- Goan Solkadhi Recipe | Kokum Curry with Coconut Milk
- Torachi Uddamethi Recipe | Goan Raw Mango Curry
If you try this recipe, please leave a comment and rating below! We’d love to hear your feedback.
Recipe Card
Goan Alsanyache Tonak Recipe | Red Cowpeas Curry
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Equipment
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1 Pressure Cooker or a Heavy Bottom Pot
Ingredients
To cook alsane
- 250 g alsane (red cowpeas/red lobia)
- 1 onion chopped
- 1 tomato chopped
For tonak masala
- 1.5 tablespoon coriander seeds
- ¼ inch cinnamon sticks
- 5 black peppercorns
- 3 cloves
- 1 green cardamom
- 1 teaspoon fennel
- 2 teaspoon oil
- 1 onion sliced
- 1.5 cups grated coconut
- ¼ teaspoon turmeric
- 1 teaspoon red chili powder
- a small marble-sized tamarind
For making Alsanayche tonak
- salt to taste
- 1 teaspoon jaggery
Instructions
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Rinse the alsane 2–3 times. Soak them overnight (8–10 hours) so they swell and soften.
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Chop the onion and tomato. Slice one onion and keep it ready.
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Grate the coconut and prepare the whole spices.
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In the morning, drain the soaked alsane and transfer them to a pressure cooker.
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Add chopped onion and tomato, pour water about ¼ inch above the beans and pressure cook for 5 whistles on medium heat. Allow natural release and set aside the cooked alsane.
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Heat a pan on medium. Roast whole spices until fragrant and remove to a plate.
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In the same pan, heat oil and sauté sliced onion until light golden. Add grated coconut and roast until golden and aromatic. Cool completely.
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Blend the roasted coconut, onion and spices with turmeric, red chili powder and tamarind, adding a little water to form a smooth paste.
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Mix the ground masala into the cooked alsane. Add water if needed and keep the gravy slightly thick.
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Place on medium heat, add salt and jaggery, and let it come to a gentle boil so the masala integrates well.
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Adjust seasoning to taste, finish with chopped coriander and serve hot with pav or poori.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.