### TranslatedIngredients: 2 cups Cucumber - peeled and cubed,1/2 cup Kala Chana (Brown Chickpeas) - soaked in water,1 cup Fresh coconut - grated,4 Dry Red Chillies,1 Tamarind - marble sized ball,1 teaspoon Coriander (Dhania) Seeds,1/2 teaspoon Turmeric powder (Haldi),5 Whole Black Peppercorns,1/4 teaspoon Sugar,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Goan Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: 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. Once soaked pressure-cook in a pressure cooker until it is cooked through and soft. Its takes about 30 minutes to cook the chickpeas and sometimes a little more time. Steam the cucumber in a steamer for about 5 minutes. Once cooked through, keep aside.Grind the ingredients meant for gravy by little water water to make a smooth paste.Into a large sauce pan, add the ground paste, the cooked chickpeas, sugar and salt to taste and the steamed cucumber. Stir well to combine all the ingredients. Check the salt and spices and adjust to suit your taste. You can also adjust the consistency of the Taushem Tondak by adding a little water to form a gravy. Bring the mixture to a brisk boil and simmer for about 5 minutes. Once done, turn off the heat and transfer to a serving bowl and serve warm.Serve the Black Chickpeas And Cucumber Masala (Taushem Tondak) along with steamed rice for a wholesome lunch or weeknight dinner.