Goa a small state on India’s western coast, is bounded by the states of Maharashtra on the north and Karnataka on the east and south and by the Arabian Sea on the west. The capital is Panaji (Panjim). It is one of India’s smallest states.
Goa is a treasure trove of vibrant culture, rich history, and breathtaking natural beauty. Its diverse heritage is a feast for the eyes, with decorative Portuguese buildings and colorful Hindu temples.
Goa is home to several luxurious floating casinos that offer a unique gaming experience. From beach lovers to history enthusiasts, and foodies to adventure seekers, Goa’s diverse attractions make it a memorable destination for all.
Festival of Goa:
Shigmo is a vibrant festival in Goa, celebrating the arrival of spring and the harvest season. Colorful processions and parades fill the streets, featuring traditional dances like Ghode Modni and Shigmo Dance, performed by men and women in elaborate costumes. The air is filled with lively music, and drumming adding to the energetic atmosphere.
As a significant event, Shigmo festival strengthens community bonds and displays the state’s rich cultural heritage. It’s a wonderful experience that shows Goa’s spirit and joy!
Pulse farming in Goa
In Goa, cowpea (Alsando) is the main pulse crop grown, using sustainable practices like natural fertilizers and insecticides. The state’s unique cowpea variety is prized for its taste, high biomass, and fleshy texture. Cowpea and black-eyed bean (also known as black-eyed pea) are closely related but not exactly the same. In many parts of the world including India, the term “cowpea” and “black-eyed bean/Lobia” are often used interchangeably.
Goa’s well-drained soil and canal irrigation system, established by the Portuguese, make it ideal for pulse farming. This eco-friendly approach preserves Goa’s agricultural heritage while providing a steady supply of nutritious pulses for local consumption.
Food:
Goan cuisine is a fusion of seafood flavors and Portuguese cooking techniques. Rice and fish are staples, often cooked with spices, coconut, and fresh seafood. An iconic dish is Tonak Alsande, a spicy curry made with black-eyed beans, spices, and coconut. This flavorful curry is a staple at Goan weddings and is loved by all.
And, here’s a simple recipe for Tonak Alsande (Black-Eyed Bean Curry).
Tonak Alsande
It is a delightful dish and has a rich, creamy and slightly thick coconut -based gravy infused with the warmth of spices. Overall, it is a nourishing and delicious dish. We enjoyed it very much.
You need:
For the dal:
200gm black-eyed beans/Lobia (Alsande)
1 green chili
½ tsp salt
For tempering:
2 tbsp coconut oil/ Refined oil
1 onion, chopped
1 tsp grated garlic
1 tsp grated ginger
2 tbsp grated coconut
½ tsp cumin seeds
½ tsp coriander powder
½ tsp red chili powder
¼ tsp turmeric powder
½ tsp garam masala
A few sprigs of coriander leaves
Method:
- Rinse and soak black-eyed bean overnight.
- Rinse it again and transfer dal to pressure cooker with ½ tsp salt, 1 green chili and 2 cups warm water.
- Cook on high heat till 1st whistle, then reduce heat to minimum and cook for 2 minutes.
- Let cooker cool by itself.
5. In the meantime, peel and wash the onion, ginger and garlic.
6. Chop the onion finely.
7. Grate ginger and garlic separately
8. Wash and finely chop the coriander leaves and keep aside.
9. Transfer the cooked dal to a bowl.
10. Take 1-2 tablespoons of the dal and mash it with a fork.
11. Return the mashed dal to the bowl, allowing it to thicken the gravy.
12. Heat oil in a pan and sauté onion until softened.
13. Add garlic and ginger and cook until fragrant.
14. Then, add cumin seeds and saute for a bit.
15. Next, add coriander powder and turmeric powder, mix well, and saute for 30 seconds.
16. Add grated coconut and fry until oil starts to separate.
17. Then, add the watery gravy of the dal to the fried spices and bring to a boil.
18. Simmer for about a minute or two, allowing the flavors to mix together.
19. Stir in the black-eyed beans and mix well.
20. Bring the mixture to a boil, then cook for an additional minute, or until the beans are tender and the flavors have combined.
21. Add garam masala to the dal, reduce heat to a simmer, and cook for 1 minute. Adjust the salt.
22. Stir in chopped coriander leaves, cover, and let infuse for 1 minute.
23. Serve hot with rice or roti.
Enjoy your delicious Tonak Alsande!
Happy Cooking!
Coming up next ………………….Dal from Gujarat.
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Dal On The Table 
A new way to cook black eyed beans. Definitely worth trying!
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Thank you Abha.
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What a wonderful recipe…looks so tempting and yummy 😋
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Thank you Protima.
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