Last Updated on 2 months by Neha Deshmukh

White Peas Recipe – Authentic Indian Sukhi Vatana with Lemon & Cumin

Introduction

Oh, Sukhi Vatana! This simple dish of white peas is pure comfort food for me. It’s one of those recipes my nani (grandmother) used to make, and the aroma instantly transports me back to her cozy kitchen. It’s quick, easy, and bursting with flavour – a perfect little side dish or a light snack. I’m so excited to share this authentic Indian white peas recipe with you. You’ll absolutely love how simple it is to make!

Why You’ll Love This Recipe

This Sukhi Vatana recipe is a winner for so many reasons. It’s ready in under 10 minutes (once the peas are soaked and cooked, of course!). The combination of cumin, curry leaves, and a squeeze of lemon is just chef’s kiss. Plus, it’s naturally vegetarian and can easily be made vegan. It’s a wonderfully light yet satisfying dish that’s perfect any time of year.

Ingredients

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

• 1.5 cup dry white peas (approximately 240g)
• 1 whole onion, peeled and finely sliced (about 150g)
• 1 whole green chili, finely chopped (adjust to your spice preference)
• 0.5 tbsp fresh ground pepper powder (about 2.5g)
• 0.5 tbsp cumin seeds (about 5g)
• 10 fresh curry leaves, roughly chopped
• Salt as per taste
• 1 tbsp lemon juice (about 15ml)
• 1 tbsp olive oil (about 15ml)

Ingredient Notes

Let’s talk about the ingredients – a few little tips from my kitchen to yours!

Dry White Peas (Sukhi Vatana) – Selection & Soaking

Choosing good quality dry white peas is key. Look for peas that are plump and have a uniform colour. Soaking them overnight (or for at least 8 hours) is essential – it cuts down on cooking time and makes them easier to digest.

Olive Oil – Regional Variations & Substitutions

I love using olive oil for a slightly different flavour profile, but traditionally, this dish is made with vegetable oil or ghee. Feel free to use what you prefer! About 15ml is perfect, but you can adjust to your liking.

Cumin Seeds – Roasting for Enhanced Flavor

Don’t skip letting the cumin seeds splutter in the hot oil! This releases their aroma and adds a wonderful depth of flavour. It’s a small step that makes a big difference.

Curry Leaves – Fresh vs. Dried

Fresh curry leaves are best, hands down. They have a much more vibrant flavour. If you can’t find fresh, you can use dried, but use about half the amount.

Green Chili – Adjusting Spice Level

I like a little kick, so I use one green chili. But feel free to adjust the amount based on your spice tolerance. You can even remove the seeds for a milder flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, make sure your dry white peas have been soaking overnight. Once soaked, drain the water completely.
2. Now, add the soaked peas to your pressure cooker along with 4 cups of water. Pressure cook for 2-3 whistles, or until the peas are tender but not mushy. Once cooked, drain any excess water.
3. Heat the olive oil in a skillet over medium heat. Add the cumin seeds and let them splutter – you’ll know they’re ready when they start to jump around!
4. Add the chopped curry leaves and sauté for a few seconds until they become fragrant.
5. Next, add the sliced onions and chopped green chili. Fry until the onions turn translucent and slightly golden.
6. Now, it’s time to add the boiled white peas, salt, and pepper powder. Toss everything together really well, making sure the peas are coated in the spices.
7. Finally, turn off the heat, squeeze in the lemon juice, and give it one last good mix. Serve warm and enjoy!

Expert Tips

• Don’t overcook the peas! You want them to hold their shape.
• A little squeeze of lemon juice at the end really brightens up the flavours.
• Taste and adjust the salt and pepper as needed.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is already almost vegan! Just ensure you’re using vegetable oil instead of ghee.

Spice Level Adjustment

Add a pinch of red chili powder for an extra kick, or use a milder green chili.

Regional Variations – Gujarati, Maharashtrian Styles

My friend from Gujarat adds a pinch of turmeric powder for a beautiful colour and earthy flavour. In Maharashtra, they sometimes add a touch of grated coconut.

Festival Adaptations – Janmashtami & Ekadashi

During Janmashtami and Ekadashi, this dish is often made without onion and garlic as part of the fasting traditions.

Serving Suggestions

Sukhi Vatana is delicious on its own as a snack. It also pairs beautifully with roti, paratha, or a simple bowl of rice. I love serving it with a side of yogurt for a cooling contrast.

Storage Instructions

Leftover Sukhi Vatana can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions!

What are dry white peas and where can I find them?

Dry white peas, also known as sukhi vatana, are a type of dried pea commonly used in Indian cuisine. You can find them at Indian grocery stores or online.

Can I use a pot instead of a pressure cooker?

Yes, you can! Just simmer the soaked peas in a pot with enough water to cover them for about 45-60 minutes, or until they are tender.

How do I know when the peas are perfectly cooked?

They should be tender but still hold their shape. You should be able to easily mash them with a fork, but they shouldn’t be mushy.

Can I add other vegetables to this recipe?

Absolutely! Diced potatoes, carrots, or tomatoes would be delicious additions. Add them along with the onions and cook until tender.

What is the best way to store leftover Sukhi Vatana?

Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.