Today’s recipe is simple and delicious Black Chickpeas and
Cucumber Masala. We call this as Taushem Tondak in Goa. Taushem means cucumber
and tondak means masala gravy. I have
added black Kabuli chana or black chickpeas to this tondak to make it a bit
unique. You can add any type of gram to this tondak.
I made this for our lunch box and hubby loved having it with
chapatis and I had it with rice. This dish is nutritious as it gives you the
nutritional benefits of black chickpeas and cucumber. Since it does not have
onion and garlic it can be consumed even on the veg days. Check this link to find Masoor Tondak recipe.
Black chickpeas are low in fat and high in dietary fiber and
therefore helps in weight loss too and lowers the blood cholesterol too. Cucumber
too is highly nutritious and helps maintain a healthy weight, manage stress,
fight inflammation and serve as a super food for the brain. Combine both these
cucumber and black chickpeas into this yummy Goan preparation and have a great
meal.
Serve this to your guests and surprise them too J It has no onion and nogarlic yet its taste is as yummy as any other masala gravies.
Ingredients: Prep. Time: 30 Mins, Serves: 4
1 cucumber, peeled and cubed
½ cup black Kabuli chana / black chickpeas
For the gravy:
1 cup grated coconut
4 dry red chilies/byadgi chilies
1 marble sized ball of tamarind
1 teaspoon coriander seeds
1/2 teaspoon turmeric powder
5 black peppercorns
¼ teaspoon sugar
Salt to taste
Procedure:
Note: If the gravy is thick, use the water retained after draining boiled cucumber or pressure-cooked black chana.
You can season thick tondak with 1 tsp mustard seeds.
Instead of black Kabuli chana, you can use green/white gram too.
Find more tondak recipes - click here.
Click here for no onion and no garlic recipes.
Click here for recipes with legumes.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | Pinterest1 cucumber, peeled and cubed
½ cup black Kabuli chana / black chickpeas
For the gravy:
1 cup grated coconut
4 dry red chilies/byadgi chilies
1 marble sized ball of tamarind
1 teaspoon coriander seeds
1/2 teaspoon turmeric powder
5 black peppercorns
¼ teaspoon sugar
Salt to taste
- Soak the black chickpeas in water for 4 hours and then pressure-cook it. Drain and retain the water.
- Separately boil the cucumber cubes in water. Drain and retain the water.
- Grind the ingredients meant for gravy by adding ½ cup water to make a thin gravy.
- Mix the pressure cooked black chickpeas, sugar and boiled cucumber to the gravy. If the gravy is thick use the water (1/4 cup or as needed) retained after pressure cooking the black gram or cucumber.
- Add salt to taste.
Note: If the gravy is thick, use the water retained after draining boiled cucumber or pressure-cooked black chana.
You can season thick tondak with 1 tsp mustard seeds.
Instead of black Kabuli chana, you can use green/white gram too.
Find more tondak recipes - click here.
Click here for no onion and no garlic recipes.
Click here for recipes with legumes.