Goan Style Black Chickpeas And Cucumber Masala Recipe (Taushem Tondak)

Step 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

Step 2: Once soaked pressure-cook in a pressure cooker until it is cooked through and soft

Step 3: Its takes about 30 minutes to cook the chickpeas and sometimes a little more time

Step 4: Steam the cucumber in a steamer for about 5 minutes

Step 5: Once cooked through, keep aside

Step 6: Grind the ingredients meant for gravy by little water water to make a smooth paste

Step 7: Into a large sauce pan, add the ground paste, the cooked chickpeas, sugar and salt to taste and the steamed cucumber

Step 8: Stir well to combine all the ingredients

Step 9: Check the salt and spices and adjust to suit your taste

Step 10: You can also adjust the consistency of the Taushem Tondak by adding a little water to form a gravy

Step 11: Bring the mixture to a brisk boil and simmer for about 5 minutes

Step 12: Once done, turn off the heat and transfer to a serving bowl and serve warm

Step 13: Serve the Black Chickpeas And Cucumber Masala (Taushem Tondak) along with steamed rice for a wholesome lunch or weeknight dinner