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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
Prepare and Cook the Peas
Prepare the Gravy Base (Tadka)
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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.
This gujarati recipe takes 55 minutes to prepare and yields 4 servings. At 381.96 calories per serving with 16.5g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Combine and Simmer the Curry
Finish and Garnish
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.
Add 1-2 boiled and cubed potatoes along with the cooked peas in Step 3 to make the dish even more hearty.
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.
If you prefer a more tangy taste, you can add 1/2 teaspoon of amchur (dry mango powder) along with the other powdered spices.
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.
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.
Vatana Ghugra is a good source of complex carbohydrates and iron, which help in providing sustained energy and preventing fatigue.
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.
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.
Yes, Vatana Ghugra is a nutritious dish. It's an excellent source of plant-based protein and dietary fiber from the peas, which aids digestion and provides sustained energy. It's also rich in essential minerals like iron and potassium.
Absolutely. After soaking, cook the peas in a large pot with water. Bring to a boil, then reduce heat, cover, and simmer for 60-90 minutes, or until the peas are tender. The cooking time will be significantly longer.
Vatana are mature peas that have been dried, giving them a sturdier texture and nuttier flavor, requiring soaking and longer cooking. Matar are young, fresh peas that are sweeter and cook very quickly. This recipe specifically calls for dried vatana.
If the gravy is too thin, you can simmer it uncovered for a few more minutes to allow some water to evaporate. Alternatively, mash a small portion of the cooked peas and stir them back into the curry; the starch will help thicken it naturally.