Vatana Ghashi
A comforting and flavorful coconut-based curry made with dried green peas. This traditional Konkani recipe is mildly spiced, creamy, and pairs perfectly with steamed rice for a wholesome meal.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prep and Cook the Peas: Wash the dried green peas and soak them in ample water for at least 8 hours or overnight. Drain the soaking water. In a pressure cooker, combine the soaked peas, cubed potato, turmeric powder, and 3 cups of water. Pressure cook on medium heat for 4-5 whistles, or until the peas are soft but still hold their shape (approx. 15 minutes). Allow the pressure to release naturally.
- 2
Step 2
- a.Roast the Spices: While the peas are cooking, heat a small pan over low-medium heat. Dry roast the dried red chillies, coriander seeds, urad dal, and fenugreek seeds, stirring continuously for 2-3 minutes until they become fragrant and the urad dal turns a light golden brown. Be careful not to burn them. Remove from heat and let them cool completely.
- 3
Grind the Masala Paste: Transfer the cooled roasted spices to a grinder jar
- a.Add the grated coconut and about 1/2 cup of water. Grind to a very smooth, fine paste. You may need to add a little more water, a tablespoon at a time, to facilitate grinding.
- 4
Step 4
- a.Combine and Simmer the Curry: Once the pressure has released from the cooker, open the lid. Add the ground coconut masala paste to the cooked peas and potatoes. Stir in the salt, jaggery, and tamarind paste. Add 1 cup of water, or more, to achieve your desired gravy consistency. Mix well and bring the curry to a gentle boil. Reduce the heat and let it simmer for 8-10 minutes, allowing the flavors to meld and the raw taste of the masala to cook off.
- 5
Step 5
- a.Prepare the Tempering (Tadka): In a small pan (tadka pan), heat the coconut oil over medium heat. Once hot, add the mustard seeds and wait for them to splutter completely. Then, add the curry leaves and asafoetida. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.
- 6
Finish and Serve: Immediately pour the hot tempering over the simmering ghashi
- a.Stir gently to combine. Turn off the heat, cover the pot, and let it rest for 5 minutes for the flavors to infuse. Serve hot with steamed rice or rotis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the peas overnight is crucial for a soft texture and even cooking.
- 2For the most authentic flavor, use fresh grated coconut and coconut oil.
- 3Roasting the spices on low heat is key to unlocking their aroma without burning them.
- 4The balance of tamarind (sour) and jaggery (sweet) is characteristic of this dish. Adjust them to your personal preference.
- 5Do not boil the curry vigorously after adding the coconut paste, as it can cause it to split. A gentle simmer is sufficient.
Adapt it for your goals.
Legume Variation
You can make this ghashi with other legumes like dried white peas (safed vatana), black-eyed peas (chawli), or even chickpeas (chana).
Vegetable AdditionVegetable Addition
Add other vegetables like pumpkin, ash gourd (kuvale), or drumsticks along with the potato for added nutrition and texture.
Creamier VersionCreamier Version
For an extra creamy finish, stir in 1/4 cup of thick coconut milk at the very end, after turning off the heat.
No Onion No GarlicNo Onion No Garlic
This recipe is naturally a 'no onion, no garlic' recipe, making it suitable for those who avoid them.
Why this is on our healthy list.
Rich in Plant-Based Protein
Dried green peas and urad dal are excellent sources of plant-based protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The high fiber content from the peas and coconut aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Provides Healthy Fats
Coconut and coconut oil contain medium-chain triglycerides (MCTs), a type of saturated fat that is easily metabolized by the body for energy.
Source of Essential Minerals
This dish is a good source of minerals like manganese, folate, iron, and phosphorus, which are vital for bone health, energy production, and red blood cell formation.
Frequently asked questions
Yes, Vatana Ghashi is a healthy and nutritious dish. It's rich in plant-based protein and dietary fiber from the green peas, contains healthy fats from coconut, and is flavored with beneficial spices. It provides sustained energy and is a wholesome part of a balanced diet.