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Home » Baking » Buns and Rolls

Published: Jul 11, 2013 · Modified: Dec 16, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

AlsaNyache ToNak (TonDak) And Pav - Red Cow Peas Curry With Rolls

ToNak Pav %%

ToNak or TonDak pav is a very popular Goan recipe that is made traditionally with the red cow peas. The gravy or masala that is made for this dish can be used with any type of beans or peas or legumes that is available. There are also other versions of this recipe that uses vegetables such as potatoes and eggplants. Also I have seen few recipes that use mushrooms.

The Tonak masala is something that can be made ahead and stored for future uses, just like we make the Sambhar powder or the garam masala. I followed a recipe from a thread called Goan and Konkani recipes, where a person named Veena has described in detail her MIL’s recipe. I really liked her version and thought will give it a try. Also learned from the thread, that people generally make a big batch of this masala and store it in the refrigerator for future use with different legumes and vegetables.

Other legumes that can be used to make this would be Vatana (white peas), Black eye peas, Whole Bengal gram, whole Masoor dal, dry green peas etc. This dish also reminds me of the Misal Pav which is a popular Maharashtrian street food.

The pav bun tastes so much better when they are fresh out of the oven. With just a little planning in advance, the buns are very easy to make. The buns (dinner rolls) tasted wonderful with the ToNak. I could eat the rolls just with few smears of butter.

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I used the recipe from chef in you to make the pav buns. The bun tasted delicious and was very easy to make. Also the recipe is eggless.

ToNak Pav %%

To make the AlsaNyache ToNak

Preparation time - 20 mins plus overnight to soak the karamani
Cooking time - 45 mins
Difficulty level - easy

Ingredients to make AlsaNyache ToNak – (serves 6)

  • Red cow peas/ red Karamani – 1 cup
  • Potatoes – 2 medium
  • Onions – 2 large (1 sliced lengthwise and one chopped fine)
  • Coconut (grated) – 1 cup
  • Green chilies – 2
  • Garlic – 2 cloves
  • Turmeric powder – ½ tsp
  • Tamarind – marble size ball or about ½ teaspoon of pulp
  • Oil – 2 tbsp
  • Salt – to taste

For the AlsaNyache ToNak Masala –

  • Coriander seeds – 2 tbsp
  • Cinnamon – ½ inch piece
  • Red chilies – 2
  • Pepper corns – 6
  • Cloves – 3
  • Star Anise – 1
  • Cumin seeds – ½ tsp
  • Cardamom – 2
ToNak Pav %%

Procedure to make AlsaNyache ToNak –

  • Soak the Red cow peas/ Karamani overnight and then pressure cook it with enough water until it soft.
    ToNak Pav %%
     
  • Also pressure cook the potatoes and cut them into cubes.
ToNak Pav %%
  • Add a drop of oil in a large pan and fry all the ingredients listed under ToNak Masala. Fry them in low flame taking care not to burn them until golden brown and keep it aside.
ToNak Pav %%
  • In the same pan heat about a tablespoon of oil and fry the sliced onions until translucent. Now add the garlic and green chilies and further fry them for 2 mins. Now add the grated coconut and fry it on low flame until the coconut is golden brown. Remove from flame and keep it aside.
ToNak Pav %%
  • Grind the fried ToNak masala ingredients, onion-coconut mixture and the tamarind together into a smooth paste adding little water.
  • Heat the remaining tablespoon of oil. Add the chopped onions and sauté for 8-10 minutes.
  • Now add the ground paste to the onions and mix well.
ToNak Pav %%
  • Then add the cubed potatoes and the cooked peas and mix well.
  • Add the turmeric powder and salt and let it simmer until all the flavors come together (about 10 mins).
ToNak Pav %%
  • Serve hot with Pav Buns!
ToNak Pav %%

Notes –

When making the ToNak masala today, I used just enough quantity for one time. If you are making this often, you can make the powder of the roasted ingredients and store it. Add about 3 tablespoon of this powder when cooking the Gravy.

To make the Pav Buns /Dinner rolls

Preparation time – 2 -3 hrs
Cooking time – 30 mins
Difficulty level – easy

Ingredients to make Pav – (makes 12 pav buns or rolls)

  • Bread flour – 3 cups plus more to dust
  • Active dry yeast – 2 ¼ tsp
  • Luke warm Water – ¼ cup
  • Milk – 1 ¼ cup
  • Butter – 3 tbsp
  • Sugar – 2 tbsp
  • Salt – ¾ tsp

Procedure to make Pav –

  • Heat the milk until it lukewarm and then add the butter to it. Let the butter dissolve.
ToNak Pav %%
  • In the side add the yeast to the lukewarm water along with the sugar and give it a whisk. Let the yeast do its thing and rise in a warm place for about 10 mins.
ToNak Pav %%
  • In the meantime, let the milk/butter mixture come to a warm temperature and then add it to the bowl of the mixer.
  • Also add the yeast mixture to the mixer bowl after 10 mins.
  • Whisk the salt into the flour and add it gradually to the wet ingredients with the mixer running at low speed. Let the dough come together. The dough will be sticky to begin with, but will become soft and elastic once kneaded. Knead the dough for about 10 mins until soft and elastic. Even after 10 mins if the dough is too sticky add up to a ¼ cup of flour and knead it well.
ToNak Pav %%
  • Once kneaded, bring the dough to a lightly floured surface and knead it for a couple of mins with your hands. Form a ball with the dough.
ToNak Pav %%
  • Place this ball of dough in a well oiled bowl and cover it plastic wrap. Leave it in warm place to double in volume (takes about 1 -2 hrs).
ToNak Pav %%
ToNak Pav %%
  • Once the dough has doubled bring it back to the lightly floured work surface and divide the dough into 12 almost equal parts.
ToNak Pav %%
  • Roll the dough into balls and place them on a lightly greased baking dish with about ½ inch to 1 inch space between them. Do take care to leave little space between the dough to allow it to rise. Also do not leave them too far apart since this would yield in flatter buns.
ToNak Pav %%
  • Wrap the dish with plastic and leave it in a warm place to rise again. This could take anywhere from 30 mins to an hour.
ToNak Pav %%
  • Once the rolls rise, they would stick to each other giving it a beautiful shape.
  • Bake these in a preheated 350 F oven for about 20 – 30 mins until they are golden brown.
ToNak Pav %%
ToNak Pav %%
  • Cool them on racks and serve warm with ToNak or any subzi.
ToNak Pav %%
 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30

« Thavala Vadai & Thengai Chutney | Lentil Fritters & Coconut Chutney
Sodhi with Puli Inji »

Reader Interactions

Comments

  1. Anu says

    April 14, 2020 at 11:10 am

    Hi Sandhya,
    I have made the tonak recipe so many times now using your recipe. It is always a hit. My husband is from Goa and we visit Goa during each India trip and they serve "bhaji pav" outside the temples there and we love it. One of the restaurant cook gave me some tonak masala that i have been using too but I always end up making from scratch using your recipe. Thank you for the detailed instructions.
    I am planning to make pav at home and was wondering if I could use regular all purpose flour instead of the bread flour? Thank you!

    Reply
    • Sandhya Ramakrishnan says

      April 15, 2020 at 9:57 am

      Hi Anu, Thanks a lot for your comment. I am so happy that the recipe works well for you.
      You could absolutely use all purpose flour for the recipe. I have a few other recipes for rolls in the blog as well. Take a look and let me know if you have a specific recipe in mind.

      Reply
  2. Mayuri Patel says

    February 12, 2018 at 1:11 pm

    Hello Sandhya I had bookmarked this recipe for so long and finally tried it out... it turned out so tasty and loved it.Its also pretty easy to make. Thanks for sharing the recipe.

    Reply
  3. Chef Mireille says

    July 20, 2013 at 2:41 am

    love to learn another regional Indian recipe

    Reply
  4. Gayathri Kumar says

    July 18, 2013 at 1:31 am

    Very delicious combo..

    Reply
  5. sushma says

    July 16, 2013 at 2:24 pm

    Good one. Nice and filling dish

    Reply
  6. Preeti Garg says

    July 16, 2013 at 12:47 pm

    Look inviting and tasty

    Reply
  7. Pavani N says

    July 15, 2013 at 6:53 pm

    That looks like a filling and delicious combo. Especially love tonak masala, will have to try it out soon. Lovely clicks Sandhya -- makes the dish look even more tempting 🙂

    Reply
  8. Aparna says

    July 15, 2013 at 6:54 am

    I've had this and know how good it is. Thanks for participating in this month's MLLA.

    Reply
  9. vaishali sabnani says

    July 14, 2013 at 3:13 am

    OMG...you made the pav too..wow..they look so soft and nice.I have book marked this as was searching for Tonak recipe .I believe they make Tonak with some particular beans available in Goa, though they can be made with different ones too. Anyway the combo is purely Goan , and I like your version Super!

    Reply
  10. rekhas kitchen says

    July 13, 2013 at 8:30 am

    wow beautiful pav buns and the combo sounds great.

    Reply
  11. Harini-Jaya R says

    July 13, 2013 at 1:06 am

    Wow! the rolls made at home sound divine!

    Reply
  12. Srivalli says

    July 12, 2013 at 4:40 pm

    Wow that's a complete meal. Even I wanted to make the pav at home, gave up at the last moment. The curry sounds interesting as well...

    Reply
  13. Manjula Bharath says

    July 12, 2013 at 6:03 am

    very moist pav goan style 🙂 looks delicious dear 🙂

    Reply
  14. Shruti says

    July 12, 2013 at 12:45 am

    Like like!!! 🙂

    Reply
  15. Priya Suresh says

    July 11, 2013 at 7:57 pm

    Yours is different from Srivalli's na, however have to make some soon.

    Reply
  16. Ramya Krishnamurthy says

    July 11, 2013 at 1:44 pm

    really such a detailed post and hats off to your effort

    Reply
  17. sushmita pandit says

    July 11, 2013 at 1:30 pm

    Love the goan version of paw bhaji.....those home made paws are looking awesome and the bhaji is extremly tempting...nice recipe and great shots.

    Reply
  18. Veena Theagarajan says

    July 11, 2013 at 3:51 pm

    must try.. Looks so tempting

    Reply
  19. divya says

    July 11, 2013 at 2:43 pm

    looks sooo perfect n awesome...

    Reply
  20. Priya Anandakumar says

    July 11, 2013 at 2:38 pm

    Very very lovely and a detailed post, love it...

    Reply
  21. Corporate to Kitchen says

    July 11, 2013 at 1:21 pm

    Thats a nice combo & loved your step by step instruction. The red cow peas looks very healthy & yummy

    Reply
  22. Jayanthi Padmanabhan says

    July 11, 2013 at 1:07 pm

    Just love your step-by-step pav-bun tutorial.. really do.. you make it sound so easy

    Reply
  23. Shama Nagarajan says

    July 11, 2013 at 12:54 pm

    delicious...

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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