West Indian
Tondak (Black-Eyed Pea Coconut Curry)
Tondak (Black-Eyed Pea Coconut Curry) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2 cups cooked black-eyed peas
- 3/4 cup grated coconut
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 3 dried red chilies
- 1/2 tsp turmeric
- 1 tsp tamarind pulp
- 1/2 tsp mustard seeds
- 10 curry leaves
- 1 onion
- 3 tbsp neutral oil
- 1 cup water
- 1 tsp salt
- 2 tbsp chopped cilantro
How to cook it
- If starting from dried black-eyed peas, soak overnight and boil until tender; if using pre-cooked, just drain and rinse.
- Dry roast the coriander seeds, cumin seeds, and dried red chilies for a minute until fragrant, then grind with the grated coconut and a splash of water into a smooth paste.
- Heat the oil in a pan, add the mustard seeds and curry leaves, and let them crackle.
- Add the chopped onion and saute until soft.
- Stir in the ground coconut paste, turmeric, and tamarind pulp, and cook for 3 to 4 minutes.
- Add the black-eyed peas and water, season with salt, and simmer 10 minutes until the gravy comes together.
- Garnish with cilantro and serve with rice.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Tondak (Black-Eyed Pea Coconut Curry), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Tondak (Black-Eyed Pea Coconut Curry) carries coconut. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Akoori (Parsi Spiced Scrambled Eggs) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Pulses, Vegetables, and Nuts and seeds
- How this was set
- Hand audited
When to cook it
Tondak (Black-Eyed Pea Coconut Curry) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on black-eyed pea and coconut.
From the same kitchens
More cooking from West India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.