Vatana Ambat

Name: Vatana Ambat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1 cup dried white peas (soaked overnight, drained); 1 pcs potato (medium, peeled and cubed); 0.5 tsp salt (for pressure cooking peas); 0.5 cup coconut (fresh, grated); 3 pcs dried red chili (preferably Byadgi for color); 1 tsp tamarind (seedless, soaked in 2 tbsp warm water); 1 tsp jaggery (grated); 2 tsp oil; 0.5 tsp black mustard seeds; 6 pcs curry leaves (fresh); 1 pinch asafoetida; 1 pinch turmeric powder; 1.5 cup water (for adjusting curry consistency); 2 tbsp cilantro (chopped, for garnish)

RATING

4.5/5(72)

TASTE SCORE

8/10

A gentle, coconut-based white peas curry from the Konkan coast. The dried white peas are pressure-cooked until tender, then simmered in a freshly ground coconut masala with a delicate balance of subtle sweetness and tang. This comforting bowl pairs beautifully with steamed rice or soft chapati, bringing authentic coastal warmth to your table.

PREP

15m

COOK

30m

SERVES

1 KATORI

268 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak the white peas overnight.
1.Rinse 1 cup dried white peas thoroughly in cold water.
2.Soak in plenty of water for at least 8 hours or overnight.
3.Drain completely before using.
pressure cook · ~15 min
Pressure cook the peas and potato.
1.Add drained white peas and cubed potato to the pressure cooker.
2.Pour in 1 cup fresh water and add 0.5 tsp salt.
3.Close the lid and cook on medium heat for 4-5 whistles.
4.Let the pressure release naturally. Set aside.
TIPDo not overcook the potato; it should hold its shape in the curry.
prep · ~2 min
Make the coconut masala paste.
1.In a blender jar, add grated coconut and dried red chilies.
2.Add the soaked tamarind along with its soaking water.
3.Grind to a smooth paste with 2-3 tbsp water.
temper · ~2 min
Make the tempering.
1.Heat oil in a deep pan over medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add curry leaves and a pinch of asafoetida.
4.Sprinkle turmeric powder and stir for 10 seconds.
TIPDo not burn the asafoetida; stir immediately after adding.
simmer · ~10 min
Simmer the curry.
1.Pour the ground coconut masala paste into the pan and stir well.
2.Add the cooked peas and potato along with the cooking liquid.
3.Stir in the grated jaggery.
4.Add water to reach a medium-thin consistency and bring to a gentle boil.
5.Simmer uncovered for 8-10 minutes, stirring occasionally.
TIPThe curry thickens slightly as it simmers; keep it flowy — it should not be pasty.
garnish · ~2 min
Finish and serve.
Taste and adjust salt if needed. Turn off the heat, garnish with chopped cilantro, and let it rest for 2 minutes. Serve hot.
TIPA squeeze of fresh lime just before eating brightens the whole dish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak white peas for at least 8 hours, or use a hot soak to soften them faster.
2
Use Byadgi dried red chilies for a deep red color without excessive heat.
3
Grind the coconut masala very smooth so the curry has a silky texture.
4
Do not skip the resting time after cooking — flavors meld beautifully in those 2 minutes.
5
Adjust curry consistency with water; it should be pourable, not thick like a stew.
6
A final squeeze of fresh lime right before serving brightens the overall flavor.
7
Leftover Vatana Ambat thickens overnight; thin it with a splash of water when reheating.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Already vegan, but ensure jaggery is unrefined cane sugar and skip the ghee-based tempering if you'd like an even lighter oil choice.

low oil

Low-oil

Reduce oil to 1 teaspoon for tempering and dry-roast the mustard seeds and curry leaves in a non-stick pan to cut fat while keeping the aroma.

high protein

High-protein

Add 1/2 cup of cooked chickpeas or soy chunks along with the peas for an extra protein boost without altering the coastal flavor.

jain

Jain

Omit the potato and skip the asafoetida if your tradition avoids it; the peas alone provide enough body and the curry remains delicious.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Dried white peas are a good source of protein, making this curry a satisfying choice for vegetarians and vegans looking to add plant-based protein to their meal.

✓

High in Dietary Fiber

White peas and potatoes together provide a generous amount of fiber, supporting healthy digestion and promoting a feeling of fullness.

✓

Coconut Provides Healthy Fats

Fresh coconut supplies medium-chain triglycerides (MCTs), which can offer a quick source of energy and support metabolism.

✓

Antioxidant-Rich Spices

Turmeric, curry leaves, and asafoetida are known for their anti-inflammatory and antioxidant properties, adding a health boost to every spoonful.

QUESTIONS?

Frequently asked questions

Yes, use 1.5 cups of drained canned white peas. Skip the pressure-cooking step and add them directly to the simmering masala — cook for only 5 minutes.