Authentic Yellow Peas Recipe – Green Mango & Coconut Vatan Recipe

Last Updated on 5 months ago by Neha Deshmukh

Authentic Yellow Peas Recipe – Green Mango & Coconut Vatan Recipe

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Yellow Peas (Vatana) dish with the delightful tang of green mango and the richness of coconut. This isn’t just a recipe; it’s a little piece of my childhood, something my aaji (grandmother) used to make, and now I’m thrilled to pass it on to you. It’s surprisingly easy to make, and the combination of flavors is just…wow!

Why You’ll Love This Recipe

This Vatan recipe is a beautiful blend of sweet, sour, and spicy. It’s incredibly refreshing, especially during warmer months, and makes a fantastic side dish or a light snack. Plus, it’s packed with goodness from the yellow peas, coconut, and mango. Honestly, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup yellow peas (vatana/pattani) – about 175g
• ½ cup grated green mango – about 75g
• 3 tablespoons chopped onion – about 30g
• 1 tablespoon olive oil – about 15ml
• 1 red chili (halved)
• 2 green chilies
• ¼ cup grated coconut – about 30g
• ½ teaspoon mustard seeds – about 2.5g
• ½ inch piece of ginger
• 2 sprigs curry leaves
• ¾ teaspoon salt – about 4g
• ½ lemon juice – about 15ml

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

Yellow Peas (Vatana/Pattani) – Types & Soaking
You can use either dried yellow split peas (vatana) or fresh/frozen green peas (pattani). Dried peas need a good soak – at least 5 hours, or even overnight. This rehydrates them and cuts down on cooking time.

Green Mango – Choosing the Right Ripeness
You want a green mango that’s firm to the touch, but gives slightly when pressed. Avoid anything overly hard or bruised. The sourness is key here, so don’t go for a mango that’s starting to turn yellow!

Coconut – Fresh vs. Dried & Regional Preferences
Freshly grated coconut is always best, if you can get it. But unsweetened desiccated coconut works in a pinch. In some regions of India, people also use coconut milk for an even richer flavor.

Olive Oil – Alternatives & Flavor Impact
I love using olive oil for its subtle flavor, but you can easily substitute with any neutral cooking oil like sunflower or vegetable oil. Mustard oil is also a fantastic option for a more authentic, pungent taste.

Unique Spice Blend – Mustard Seeds, Curry Leaves & Red Chili
This trio is the heart of the flavor! The mustard seeds pop and release their aroma, the curry leaves add a lovely fragrance, and the red chili gives a gentle warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak your yellow peas in plenty of water for at least 5 hours, or ideally overnight. This is super important for a good texture. Once soaked, drain the water and pressure cook the peas for 1-2 whistles. Set them aside – we’ll need them later.
2. Now, heat the olive oil in a skillet over medium heat. Add the mustard seeds. Wait patiently – they’ll start to splutter and pop, which means they’re ready!
3. Toss in the curry leaves and halved red chili. Sauté for just a few seconds until the curry leaves become fragrant.
4. Add the chopped onions and fry for about 4 minutes, until they turn translucent and slightly golden.
5. While the onions are cooking, let’s make the coconut paste. In a grinder, combine the grated coconut, green chilies, and ginger. Grind into a coarse paste – you don’t want it completely smooth.
6. Add the cooked peas, salt, and the coconut paste to the skillet. Stir everything well to combine, making sure the peas are nicely coated.
7. Finally, add the grated green mango and lemon juice. Give it all a good mix and cook for another 2-3 minutes, allowing the flavors to meld together beautifully.
8. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Don’t overcook the peas! You want them to hold their shape.
• Adjust the amount of green chili to your spice preference.
• A squeeze of lime juice right before serving brightens up the flavors.

Variations

• My friend, Priya, loves adding a pinch of turmeric powder for a beautiful color and extra health benefits.
• For a creamier version, my mom sometimes adds a tablespoon of yogurt while cooking.
• If you’re not a fan of mango, you can substitute with a little tamarind paste for a similar sourness.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Confirmation

Yes, this recipe is completely gluten-free.

Spice Level Adjustment – Mild to Spicy

Easily adjustable! Remove the seeds from the green chilies for a milder flavor, or add an extra chili if you like it hot.

Festival Adaptations – Serving During Specific Occasions

This Vatan is often made during festivals like Ganesh Chaturthi and Diwali in Maharashtra, as it’s considered a sattvic (pure) food.

Serving Suggestions

This Vatan is fantastic as a side dish with roti or paratha. It also makes a lovely light lunch or snack on its own. I personally love it with a side of papadums!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors actually develop even more overnight!

FAQs

What is Vatan/Vatana and where does it originate from?

Vatan or Vatana refers to dishes made with yellow peas, and it’s a popular comfort food in various parts of India, particularly Maharashtra and Gujarat.

Can I use dried coconut instead of fresh?

Yes, absolutely! Use unsweetened desiccated coconut. You might need to add a tablespoon or two of water to help it form a paste.

How can I adjust the sourness of the dish?

Adjust the amount of green mango or add a squeeze of lemon or lime juice to taste. A little tamarind paste also works wonders.

What is the best way to cook the yellow peas for optimal texture?

Soaking overnight is key! Then, pressure cooking for 1-2 whistles ensures they’re tender but still hold their shape.

Can this dish be made ahead of time?

Yes! In fact, the flavors develop beautifully when it sits for a few hours. Just store it in the fridge and give it a good stir before serving.

Enjoy this little taste of India! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!