Authentic White Peas Recipe – Green Mango & Coconut Snack

Last Updated on 2 months by Neha Deshmukh

Authentic White Peas Recipe – Green Mango & Coconut Snack

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful white peas snack with the delightful tang of raw mango and the sweetness of coconut. This isn’t just a recipe; it’s a little piece of my childhood, something my nani (grandmother) used to make during the summer months. It’s incredibly refreshing, easy to put together, and perfect for a quick bite or as a side with your meals.

Why You’ll Love This Recipe

This white peas recipe is a wonderful blend of textures and tastes. The soft, slightly nutty peas pair beautifully with the tartness of the mango and the subtle sweetness of the coconut. Plus, the quick tempering adds a lovely aromatic kick! It’s a fantastic way to enjoy seasonal produce and a truly satisfying snack. You’ll love how quickly it comes together – perfect for when you’re craving something delicious but don’t want to spend hours in the kitchen.

Ingredients

Here’s what you’ll need to make this delightful snack:

• 1 cup dry white peas (approx. 200g)
• 1 tbsp vegetable oil (15ml)
• ½ tsp mustard seeds
• 1-2 green chilies, chopped
• A pinch of asafoetida (hing)
• A few curry leaves (about 10-12)
• ½ cup grated coconut (approx. 50g)
• ½ cup chopped raw green mango (approx. 80g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Dried white peas, also known as vatana, are the star here. They have a lovely, slightly sweet flavor and a wonderful texture when cooked just right. You can usually find them at Indian grocery stores, or even in the international aisle of larger supermarkets.

The tempering is where you can really play around! Every family has their own little twist. Some add a tiny bit of cumin seeds along with the mustard, or even a dried red chili for extra heat.

And the raw mango? Oh, it’s essential! It adds such a bright, tangy flavor that perfectly complements the peas. Make sure it’s still firm and slightly tart – that’s when it’s at its best. If you can’t find raw green mango, you can substitute with a tart apple, but it won’t be quite the same!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak 1 cup of dried white peas in plenty of water overnight, or for at least 8 hours. This is super important to soften them up for cooking.
2. Drain and rinse the soaked peas. Then, pop them into a pressure cooker with some salt and enough water to cover them. Pressure cook for about 20-25 minutes, or until they’re tender but not mushy. You want them to hold their shape! Once cooked, drain and set aside.
3. Now for the fun part – the tempering! Heat 1 tbsp of vegetable oil in a pan over medium heat. Once hot, add ½ tsp of mustard seeds and let them splutter. This is when they start to pop and release their aroma.
4. Add a few curry leaves, 1-2 chopped green chilies (depending on your spice preference), and a tiny pinch of asafoetida. Sauté for about 30 seconds, until fragrant.
5. Add the cooked white peas to the pan and stir well to coat them with the tempering.
6. Gently mix in ½ cup of grated coconut and ½ cup of chopped raw mango. Be careful not to mash the peas! Add salt to taste.
7. Cook for just 2-3 minutes on low heat, stirring occasionally, to allow all the flavors to blend beautifully.
8. And that’s it! Remove from heat and serve warm or at room temperature.

Expert Tips

• Don’t overcook the peas! Mushy peas are no fun.
• Adjust the amount of green chilies to your liking.
• Freshly grated coconut really makes a difference in flavor.
• A good quality asafoetida (hing) will add a lovely depth of flavor.

Variations

• My friend Priya loves to add a squeeze of lemon juice at the end for an extra zing.
• For a more festive touch, my mom sometimes adds a sprinkle of pomegranate seeds.
• If you’re not a fan of mango, you can try using chopped cucumber or even pomegranate seeds instead.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Spice Level Adjustment

Want more heat? Add another green chili or a pinch of red chili powder during the tempering. For a milder flavor, remove the seeds from the green chilies or use just one.

Festival Adaptations

This snack is particularly popular during summer festivals in India, like Baisakhi or Teej, when mangoes are in season. It’s a light and refreshing treat to enjoy during celebrations.

Gluten-Free Confirmation

Yes, this recipe is completely gluten-free!

Serving Suggestions

This white peas snack is delicious on its own, or you can serve it as a side dish with your favorite Indian meal. It pairs well with dal-chawal (lentils and rice) or roti (Indian flatbread).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The mango might release a little water, but it will still taste delicious!

FAQs

What are white peas and where can I find them?

White peas, or vatana, are a type of dried pea commonly used in Indian cuisine. You can find them at Indian grocery stores or in the international aisle of larger supermarkets.

Can I use a different type of mango?

While raw green mango is ideal, you can try using a tart apple as a substitute, but the flavor won’t be exactly the same.

How do I adjust the spice level of this dish?

Adjust the amount of green chilies to your liking. Remove the seeds for a milder flavor, or add more for extra heat.

Can this be made ahead of time?

You can cook the peas ahead of time and store them in the refrigerator. Then, just do the tempering and assemble the snack when you’re ready to serve.

What is asafoetida (hing) and what does it add to the flavor?

Asafoetida, or hing, is a resin with a pungent aroma. It adds a unique savory flavor to Indian dishes and aids in digestion. Don’t let the smell put you off – it mellows out during cooking!