Spiced White Pea Curry (Vatana)

1. 1
   prep

   Soak the white peas overnight.

   Rinse 1 cup dried white peas thoroughly. Submerge in plenty of water and soak for 8 hours or overnight. Drain before cooking.

   TIPIf short on time, soak in hot water for 2-3 hours instead.
2. 2
   pressure cook · ~15 min

   Pressure cook the peas.

   Place the drained peas in a pressure cooker with 2 cups of water and 0.25 tsp salt. Cook on medium heat for 5-6 whistles or until peas are soft but not mushy. Let the pressure release naturally.

   TIPThe peas should be easily mashable between your fingers but still hold their shape.
3. 3
   saute · ~7 min

   Prepare the masala paste base.

   1.Heat 1 tsp oil in a pan over medium heat.

   2.Add grated fresh coconut and sauté until golden and aromatic (2-3 minutes).

   3.Add half of the chopped onion, garlic, and ginger. Sauté until onions turn light brown (3-4 minutes).

   4.Remove from heat and let cool slightly.

   5.Transfer to a blender with 2-3 tbsp water and grind to a smooth paste.
4. 4
   temper · ~1 min

   Make the tempering.

   1.Heat the remaining 1 tsp oil in the same pan over medium heat.

   2.Add mustard seeds and let them splutter (30 seconds).

   3.Add cumin seeds, curry leaves, and a pinch of asafoetida. Sauté until fragrant (10-15 seconds).

   TIPKeep the heat medium-low so the spices don't burn before the seeds pop.
5. 5
   saute · ~10 min

   Build the gravy base.

   1.Add the remaining chopped onion to the tempering and sauté until translucent (3-4 minutes).

   2.Add chopped tomatoes and cook until soft and mushy (3-4 minutes).

   3.Add red chili powder, turmeric powder, and garam masala. Sauté for 30 seconds until fragrant.

   4.Add the ground coconut-onion paste. Stir continuously and cook for 2-3 minutes until the oil starts to separate.
6. 6
   simmer · ~15 min

   Simmer the curry.

   1.Add the cooked white peas along with their cooking liquid to the pan.

   2.Add 1.5 cups water, tamarind paste, and the remaining 0.25 tsp salt.

   3.Mix well and bring to a boil.

   4.Lower the heat and simmer uncovered for 12-15 minutes, stirring occasionally, until the gravy thickens to your liking.

   TIPMash a few peas with the back of your spoon to naturally thicken the curry.
7. 7
   rest · ~5 min

   Rest the curry for 5 minutes.

   Turn off the heat and let the curry sit for 5 minutes. This allows the flavors to meld together beautifully.

8. 8
   garnish

   Garnish with fresh coriander leaves and serve hot.

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