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A comforting and flavorful Goan curry made with dried green peas cooked in a fragrant, freshly ground coconut and spice masala. This traditional dish is tangy, mildly spicy, and pairs perfectly with steamed rice or pav.
For 4 servings
Soak and Cook the Green Peas (8 hours soaking + 15 minutes cooking)
Prepare the Goan Masala Paste (10 minutes)
Cook the Curry (15 minutes)
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A comforting and flavorful Goan curry made with dried green peas cooked in a fragrant, freshly ground coconut and spice masala. This traditional dish is tangy, mildly spicy, and pairs perfectly with steamed rice or pav.
This goan recipe takes 60 minutes to prepare and yields 4 servings. At 396.25 calories per serving with 16.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Garnish and Serve
Add cubed potatoes, carrots, or paneer to the curry. Add potatoes with the peas in the pressure cooker and paneer during the last 5 minutes of simmering.
This versatile masala base also works wonderfully with other legumes like black-eyed peas (chawli) or chickpeas (chana).
For a restaurant-style finish, you can stir in 2 tablespoons of coconut cream at the end of cooking.
Dried green peas are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content from the peas promotes healthy digestion, helps maintain stable blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
Spices like turmeric, ginger, garlic, and cloves contain powerful anti-inflammatory and antioxidant compounds that help strengthen the immune system and fight off infections.
Fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and can provide a quick source of energy for the body and brain.
Yes, it is a nutritious dish. It's rich in plant-based protein and fiber from the green peas, which aids digestion and provides sustained energy. The use of fresh coconut provides healthy fats, and whole spices like turmeric and ginger offer anti-inflammatory benefits.
A single serving of approximately 1 cup (400g) contains around 350-400 calories. The exact count can vary based on the amount of oil and coconut used.
Yes, but the texture and taste will differ. If using frozen peas, you don't need to pressure cook them; simply add them during the last 10 minutes of simmering. For canned peas, drain, rinse well, and add them in the final 5 minutes of cooking.
It pairs traditionally with steamed white or brown rice, Goan pav (local bread), poi, or even chapatis. A simple kachumber salad on the side also complements the meal.
To increase the heat, you can add more dried red chilies or 1-2 fresh green chilies when grinding the masala paste. A pinch of red chili powder can also be added along with the ground masala.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day.