Goan Style Black Chickpeas And Cucumber Masala Recipe (Taushem Tondak)
A high protein Goan Recipes recipe with cucumber - peeled and cubed, kala chana (brown chickpeas) - soaked in water, fresh coconut - grated. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Black Chickpeas And Cucumber Masala Recipe, we will first soak the black chickpeas in water for at least 8 hours or overnight hours
cucumber - peeled and cubed(2 cups)kala chana (brown chickpeas) - soaked in water(1/2 cup)whole black peppercorns(5) - 2
Once soaked pressure-cook in a pressure cooker until it is cooked through and soft
kala chana (brown chickpeas) - soaked in water(1/2 cup) - 3
Its takes about 30 minutes to cook the chickpeas and sometimes a little more time
- 4
Steam the cucumber in a steamer for about 5 minutes
cucumber - peeled and cubed(2 cups) - 5
Once cooked through, keep aside
- 6
Grind the ingredients meant for gravy by little water water to make a smooth paste
kala chana (brown chickpeas) - soaked in water(1/2 cup) - 7
Into a large sauce pan, add the ground paste, the cooked chickpeas, sugar and salt to taste and the steamed cucumber
cucumber - peeled and cubed(2 cups)sugar(1/4 teaspoon)salt - to taste - 8
Stir well to combine all the ingredients
- 9
Check the salt and spices and adjust to suit your taste
salt - to taste - 10
You can also adjust the consistency of the Taushem Tondak by adding a little water to form a gravy
kala chana (brown chickpeas) - soaked in water(1/2 cup) - 11
Bring the mixture to a brisk boil and simmer for about 5 minutes
- 12
Once done, turn off the heat and transfer to a serving bowl and serve warm
- 13
Serve the Black Chickpeas And Cucumber Masala (Taushem Tondak) along with steamed rice for a wholesome lunch or weeknight dinner
cucumber - peeled and cubed(2 cups)whole black peppercorns(5)
Rate this recipe
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Goan Style Black Chickpeas And Cucumber Masala Recipe (Taushem Tondak)
A high protein Goan Recipes recipe with cucumber - peeled and cubed, kala chana (brown chickpeas) - soaked in water, fresh coconut - grated. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
13 steps- 1
To begin making the Black Chickpeas And Cucumber Masala Recipe, we will first soak the black chickpeas in water for at least 8 hours or overnight hours
cucumber - peeled and cubed(2 cups)kala chana (brown chickpeas) - soaked in water(1/2 cup)whole black peppercorns(5) - 2
Once soaked pressure-cook in a pressure cooker until it is cooked through and soft
kala chana (brown chickpeas) - soaked in water(1/2 cup) - 3
Its takes about 30 minutes to cook the chickpeas and sometimes a little more time
- 4
Steam the cucumber in a steamer for about 5 minutes
cucumber - peeled and cubed(2 cups) - 5
Once cooked through, keep aside
- 6
Grind the ingredients meant for gravy by little water water to make a smooth paste
kala chana (brown chickpeas) - soaked in water(1/2 cup) - 7
Into a large sauce pan, add the ground paste, the cooked chickpeas, sugar and salt to taste and the steamed cucumber
cucumber - peeled and cubed(2 cups)sugar(1/4 teaspoon)salt - to taste - 8
Stir well to combine all the ingredients
- 9
Check the salt and spices and adjust to suit your taste
salt - to taste - 10
You can also adjust the consistency of the Taushem Tondak by adding a little water to form a gravy
kala chana (brown chickpeas) - soaked in water(1/2 cup) - 11
Bring the mixture to a brisk boil and simmer for about 5 minutes
- 12
Once done, turn off the heat and transfer to a serving bowl and serve warm
- 13
Serve the Black Chickpeas And Cucumber Masala (Taushem Tondak) along with steamed rice for a wholesome lunch or weeknight dinner
cucumber - peeled and cubed(2 cups)whole black peppercorns(5)
Rate this recipe
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