A flavourful Goan monsoon delight
Goa’s monsoon season brings with it a variety of unique and seasonal vegetables. One such green is Akur, a tender wild shoot that grows along riversides during the rains. These delicate, slender sprouts are reddish-green in colour and resemble asparagus in appearance. When cooked with lentils (masoor), Bengal gram (chana dal), or simply with coconut paste, this dish – known locally as tonak – becomes a true delicacy. Akur cooked with masoor, the Akur Masoor Tonak tastes absolutely delicious..
Here’s how you can prepare this traditional Goan dish – Akur Masoor Tonak.
Ingredients to prepare Akur Masoor Tonak
Main:
- Akur (wild monsoon shoots): 3 bunches
- lentils (Masoor): 1 cup
- Fresh grated coconut: 1 cup
- Onions: 2 medium
- Tomato: 1 medium
- Salt: to taste
Spices:
- Coriander seeds: 1 tsp
- Black peppercorns: ½ tsp
- Black cardamom: 1
- Cumin seeds: ½ tsp
- Cloves: 2
- Dried red chillies: 6–7
Tempering:
- Oil: 2 tbsp
- Asafoetida (hing): 2 pinches
- Mustard seeds: 1 tsp
- Curry leaves: 10–12 leaves
- turmeric: 1/4 tsp
Preparation Method of Akur Masoor Tonak
Soak and Cook the Lentils:
- Rinse the lentils thoroughly and soak them overnight.
- Next morning, drain, rinse again, and pressure cook the lentils with some chopped onion and tomato for 3 whistles.
Prepare the Spice Masala:
- Heat 2 tbsp oil in a pan and lightly roast coriander seeds, cumin, cardamom, cloves, peppercorns, and red chillies on low flame.
- Remove from the pan and set aside.
- In the same pan, sauté one sliced onion till golden brown.
- Then roast the grated coconut till it turns light brown.
Prepare the Akur:
- While the masala is cooling, wash the akur thoroughly and finely chop it.
- Also finely chop the remaining onion and tomato.
Start Cooking the Curry:
- Heat 1 tbsp oil in a large pan or kadhai.
- Add mustard seeds and let them crackle.
- Add asafoetida and curry leaves, followed by turmeric.
- Add the chopped onion and sauté till slightly soft.
- Add the tomato and cook until mushy.
Cook the Akur:
- Add the chopped akur to the pan.
- Stir well and add enough water to cover the greens.
- Let it cook on medium heat for 10–15 minutes.
Final Steps:
- While the akur is cooking, grind the roasted masala into a fine paste using a mixer.
- Once the akur is partially cooked, add the ground coconut-spice masala and the boiled masoor. Add some water if needed.
- Mix well and simmer everything together for another 10 minutes until the flavours blend and the curry thickens slightly.
- Finally, add salt and cook for 2–3 more minutes before switching off the heat.
Serving Suggestions
This spicy and hearty Akur Masoor Tonak tastes amazing with hot chapatis, bhakri (millet flatbread), or fresh Goan bread (pao). It also works beautifully as a side dish with plain rice and dal, making it a perfect comfort meal during the monsoon season.
