Authentic Vatana Masala Recipe – Yellow Peas Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Vatana Masala Recipe – Yellow Peas Curry

Introduction

There’s just something so comforting about a warm, flavorful curry, isn’t there? Today, I’m sharing a recipe that’s been a family favorite for years – Vatana Masala! This isn’t just any yellow peas curry; it’s a hug in a bowl, packed with aromatic spices and a depth of flavor that comes from slow cooking and a little bit of love. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right. But trust me, it’s worth the effort!

Why You’ll Love This Recipe

This Vatana Masala is special for a few reasons. It’s incredibly flavorful, thanks to the roasted spice blend. It’s also a wonderfully hearty and satisfying meal, perfect with roti, rice, or even some warm naan. Plus, it’s a great way to enjoy dry vatana (yellow peas), a protein-packed ingredient that’s a staple in many Indian kitchens.

Ingredients

Here’s what you’ll need to make this delicious Vatana Masala:

• 3 cups dry vatana/dried yellow peas
• 1 teaspoon turmeric powder
• Salt (to taste)
• 2 teaspoons oil
• 3 dried red chillies
• 1 tablespoon peppercorns
• 5 cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 onion
• 4 garlic cloves
• 0.5 inch ginger
• 0.5 cup shredded coconut
• 0.5 cup water (for grinding masala)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 4-5 tablespoons curry leaves
• 1 green chilly
• 1 cup water (for curry)
• 1 tablespoon salt (for curry)
• 0.33 cup chopped cilantro (for garnish)

Ingredient Notes

Let’s talk ingredients! Using dry vatana is key here – it has a lovely texture and absorbs all the wonderful flavors of the masala. You can find it at most Indian grocery stores.

The spice blend is where this recipe really shines. Don’t skip roasting the spices – it unlocks their aroma and adds a depth of flavor you just can’t get otherwise. Different regions in India have their own variations. Some add a pinch of cinnamon or cardamom for a sweeter note, while others prefer a hotter chili powder.

And finally, the shredded coconut! Roasting it until golden brown adds a beautiful nutty flavor. If you’re short on time, you can use store-bought roasted coconut, but freshly roasted is always best.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the dry vatana overnight in plenty of water. This is crucial for softening them up.
2. The next day, drain the vatana and pressure cook them with turmeric powder and a pinch of salt for about 20 minutes (around 4 whistles). Set aside.
3. Now, let’s make the magic happen with the spices! Heat 2 teaspoons of oil in a pan and roast the dried red chillies, peppercorns, cloves, coriander seeds, and fennel seeds for about 2 minutes, until fragrant. Be careful not to burn them! Remove from the pan and set aside.
4. In the same pan, add another teaspoon of oil and sauté the chopped onion, minced garlic, and grated ginger until they turn translucent. Add this to the roasted spices.
5. Dry roast the shredded coconut in the same pan until it’s golden brown and fragrant. Add this to the spice mixture as well.
6. Once the spice mixture has cooled down, grind it with about ½ cup of water into a smooth paste.
7. Time for the tempering! Heat 1 tablespoon of oil in a separate pan. Add the mustard seeds and cumin seeds. Once they splutter, add the curry leaves and green chili.
8. Add the boiled vatana to the tempered spices. Then, pour in the ground masala paste and 1 cup of water.
9. Simmer everything together for about 10 minutes, allowing the flavors to meld. Adjust the consistency with more water if needed, and season with salt to taste.
10. Finally, garnish with fresh chopped cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pressure cooker. Cook the vatana in batches if necessary.
• Keep a close eye on the spices while roasting – burnt spices will ruin the flavor.
• Adjust the amount of green chili to your spice preference.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) at the end.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment: If you prefer a milder curry, reduce the number of dried red chillies. For a spicier kick, add a pinch of chili powder or use hotter green chillies.
• Regional Variations: My friend’s mother, who’s from Maharashtra, adds a touch of goda masala to her Vatana Masala for a unique flavor. In Gujarat, they sometimes add a little sugar to balance the spices.
• Festival Adaptations: This is a popular dish during festivals like Holi and Makar Sankranti. Some families add a handful of fresh peas along with the vatana for extra color and sweetness.

Serving Suggestions

Vatana Masala is incredibly versatile! It tastes amazing with:

• Roti or chapati (Indian flatbread)
• Steamed rice
• Naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Vatana Masala can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

• What is Vatana and where can I find it? Vatana is the Hindi name for dried yellow peas. You can find it at most Indian grocery stores or online.
• Can I use frozen peas instead of dry vatana? While you can use frozen peas, the texture and flavor won’t be the same. Dry vatana has a more substantial bite and absorbs the spices better.
• How do I adjust the spice level of this curry? Easily! Reduce the number of dried red chillies for a milder curry, or add more for a spicier one. You can also add a pinch of chili powder.
• What is the best way to roast the spices for optimal flavor? Roast them over medium heat, stirring constantly, until fragrant. Be careful not to burn them!
• Can this curry be made ahead of time? Absolutely! In fact, the flavors develop even more overnight. Just reheat it gently before serving.