crock pot tonak

Tonak is a traditional Goan dish with beans, potatoes and onions, generally eaten with bread, naan or rice. 

Ingredients

Canola oil

1 small onion (chopped)

1 1/2 tbsps garlic

2 1/2 tbsps garam masala

1 tsp mustard seeds

1 tsp chili powder

1 tsp turmeric powder

2 tbsp tamarind paste

1 tbsp low fat sour cream

1/4 cup or two cubes coconut milk

1 can of chickpeas

1 small potato (diced)

1 cup water

Preparation

Heat up crock pot and oil on high heat. After oil is warm, add mustard seeds. In frying pan, mustard seeds should pop when ready for onions, however in the crock pot they will change color to sort of a grayish/purple. Either look for the color change or wait 5-10 minutes and add the onions and garlic. Once onions are clear, add remaining ingredients. If you’re on a time crunch, then throw diced potatoes in the microwave in a bowl of water for two minutes before adding to pot.

If you have all day, then leave the crock pot on low heat for 8 hours. If you begin preparation in the evening then leave on high heat for an hour, then move to low heat until ready to eat. I think a minimum for cook time is at least four hours for this to turn out to optimal levels of tasty. This way the spices can really saturate the chickpeas and potatoes.