West Indian
Tondak (Black-Eyed Pea Coconut Curry)
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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
The quantities follow this count.
How to cook it
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If starting from dried black-eyed peas, soak overnight and boil until tender; if using pre-cooked, just drain and rinse.
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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.
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Heat the oil in a pan, add the mustard seeds and curry leaves, and let them crackle.
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Add the chopped onion and saute until soft.
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Stir in the ground coconut paste, turmeric, and tamarind pulp, and cook for 3 to 4 minutes.
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Add the black-eyed peas and water, season with salt, and simmer 10 minutes until the gravy comes together.
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Garnish with cilantro and serve with rice.
Watch how to cook Tondak (Black-Eyed Pea Coconut Curry)
Someone making it start to finish, so you can see what the steps look like.
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
Estimated, per serving
- Calories
- 260 kcal
- Protein
- 8 g
- Carbs
- 22 g
- Fat
- 16 g
- Fiber
- 6 g
- Sugar
- 4 g
- Sodium
- 580 mg
- Saturated fat
- 9 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
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.
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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.