.webp)
Spiced White Pea Curry (Vatana)
Tender dried white peas simmered in a spicy, tangy Maharashtrian-style gravy. This rustic curry gets its bold flavor from a freshly ground coconut-onion masala paste and a crackling mustard seed tempering. A protein-packed, homestyle dish that pairs perfectly with pav, roti, or steamed rice.
For 4 servings
- 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. - 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. - 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. - 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. - 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. - 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. - 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.
- garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the white peas overnight for even cooking; a hot-water quick soak works in a pinch.
- 2Pressure-cook until the peas are tender but still hold their shape—mushy peas turn the curry stodgy.
- 3Toast the fresh coconut and onion until deeply golden for a richer, nuttier masala paste.
- 4Let the mustard seeds fully splutter before adding other tempering ingredients to avoid a raw flavor.
- 5Mash a few cooked peas with a spoon while simmering to naturally thicken the curry without extra starch.
- 6Let the curry rest for 5 minutes off the heat before serving—this melds the coconut, tamarind, and spice flavors.
- 7Store leftover curry in the fridge for up to 3 days; it thickens on standing, so add a splash of water when reheating.
Adapt it for your goals.
Vegan
This recipe is already vegan—no changes needed. The fresh coconut, oil, and plant-based ingredients make it fully plant-based.
Gluten FreeGluten-Free
Naturally gluten-free; just ensure your asafoetida is labeled gluten-free (some brands add wheat flour).
Low OilLow-Oil
Reduce oil to 1 tsp total: dry-toast the coconut and onion for the paste, and use a nonstick pan for the tempering and gravy base.
Extra SpicyExtra Spicy
Double the red chili powder or add 1-2 slit green chilies while sautéing the onion for a fiery kick that complements the tamarind.
Creamy TwistCreamy Twist
Stir in 2 tablespoons of coconut milk or heavy cream at the end for a richer, smoother gravy that tones down the tanginess.
Why this is on our healthy list.
High in Plant Protein
Dried white peas are a great source of plant-based protein, making this curry a satiating main dish for vegetarians and vegans.
Rich in Dietary Fiber
The peas provide soluble and insoluble fiber, supporting healthy digestion and helping maintain stable blood sugar levels.
Source of Iron
White peas contribute iron, essential for oxygen transport in the blood; pairing them with tamarind (vitamin C) aids absorption.
Low in Saturated Fat
With just a small amount of oil and fresh coconut (which contains healthy medium-chain fats), this curry is low in saturated fat.
Contains Anti-Inflammatory Spices
Turmeric, ginger, garlic, and cumin in this recipe provide natural anti-inflammatory compounds without added sugar or preservatives.
Frequently asked questions
Yes, use two 15-oz cans (rinsed and drained) and skip the soaking and pressure-cooking. Add them during the simmer step and reduce cooking time to 10 minutes.
