Vatana Ghugra
A hearty and flavorful Gujarati curry made from dried green peas, simmered in a tangy and spicy tomato-onion gravy. This popular street food classic is perfect with hot puris or rotis.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Prepare and Cook the Peas
- b.Rinse the dried green peas thoroughly. Soak them in plenty of water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the peas to a pressure cooker.
- d.Add 3 cups of fresh water and 1 tsp of salt. Secure the lid.
- e.Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the peas are soft but still hold their shape.
- f.Allow the pressure to release naturally. Check if a pea is easily mashable between your fingers. Do not discard the cooking water; set it aside with the peas.
- 2
Step 2
- a.Prepare the Gravy Base (Tadka)
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add cumin seeds and let them crackle. Add the hing and sauté for 10 seconds.
- d.Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and light golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
- f.Add the finely chopped tomatoes and cook for 6-8 minutes, stirring occasionally, until they become mushy and oil begins to separate from the masala.
- 3
Step 3
- a.Combine and Simmer the Curry
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander-cumin powder. Stir well and cook for 1 minute until the spices are fragrant.
- c.Pour in the cooked green peas along with all of their cooking water. Add the remaining 1 tsp of salt.
- d.For a thicker gravy, gently mash some of the peas against the side of the pan with your spoon.
- e.Add up to 1 more cup of water if needed to achieve your desired gravy consistency. Mix everything well.
- f.Bring the curry to a gentle boil, then cover the pan and let it simmer on low heat for 10-12 minutes. This allows the peas to absorb all the flavors of the gravy.
- 4
Step 4
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala and fresh lemon juice.
- c.Garnish generously with freshly chopped coriander leaves.
- d.For an authentic street-food experience, top with crispy sev and some finely chopped raw onions just before serving.
- e.Let the ghugra rest for 5 minutes before serving hot with puris, rotis, or pav (bread rolls).
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 non-negotiable for a soft, creamy texture and even cooking.
- 2For a deeper flavor, sauté the onions until they are well-browned, not just translucent.
- 3To make the gravy thicker without mashing peas, you can add 1 tablespoon of besan (gram flour) after sautéing the onions and cook it for a minute.
- 4If you're short on time, you can use canned green peas. Rinse them well and add them in Step 3, simmering for just 5-7 minutes.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days. The gravy will thicken upon cooling; add a splash of hot water while reheating.
Adapt it for your goals.
No Onion No Garlic
For a Jain or Satvik version, omit the onions and ginger-garlic paste. Increase the amount of tomatoes and use a pinch more hing for flavor.
With PotatoesWith Potatoes
Add 1-2 boiled and cubed potatoes along with the cooked peas in Step 3 to make the dish even more hearty.
Creamier TextureCreamier Texture
For a richer, creamier gravy, stir in 1-2 tablespoons of fresh cream or cashew paste at the end, just before adding the garam masala.
Tangier FlavorTangier Flavor
If you prefer a more tangy taste, you can add 1/2 teaspoon of amchur (dry mango powder) along with the other powdered spices.
Why this is on our healthy list.
Rich in Plant-Based Protein
Dried green peas are an excellent source of protein, crucial for muscle repair, growth, and overall body function, making this dish a great option for vegetarians and vegans.
High in Dietary Fiber
The high fiber content from the peas aids in digestion, promotes a feeling of fullness, helps regulate blood sugar levels, and supports a healthy gut microbiome.
Boosts Energy Levels
Vatana Ghugra is a good source of complex carbohydrates and iron, which help in providing sustained energy and preventing fatigue.
Heart-Healthy
This dish is low in saturated fat and cholesterol. The fiber and potassium from the peas can help manage blood pressure and support cardiovascular health.
Frequently asked questions
One serving of Vatana Ghugra (approximately 1 cup or 450g) contains around 380-420 calories. This is an estimate and can vary based on the amount of oil used and serving size.