Authentic White Peas Recipe – Matar Masala & Ginger Delight

Last Updated on 2 months by Neha Deshmukh

Authentic White Peas Recipe – Matar Masala & Ginger Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful white peas dish, also known as safed vatana. It’s a North Indian classic, and honestly, it’s one of those dishes that just feels like a warm hug on a plate. I first made this for a family gathering, and it was a huge hit! It’s surprisingly easy to make, and the combination of flavors is just divine. Let’s get cooking!

Why You’ll Love This Recipe

This white peas recipe isn’t just delicious; it’s also wonderfully satisfying. It’s a hearty, protein-packed meal that’s perfect for a cozy weeknight dinner or a festive occasion. The subtle sweetness of the peas, combined with the zing of ginger, the kick of green chili, and the aromatic matar masala, creates a flavor profile that’s truly unforgettable. Plus, it’s a fantastic way to explore a lesser-known but incredibly tasty side of Indian cuisine.

Ingredients

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

• 1 cup white peas (approximately 200g)
• 1 tablespoon ghee (15ml)
• 1 tablespoon ginger julienne (approximately 10g)
• 1 green chili, finely chopped
• 1 tablespoon green chutney (approximately 15ml)
• 1 tablespoon matar masala (approximately 10g)
• 1 teaspoon salt (5g)
• 1 lemon juice
• Chopped tomatoes, for garnish
• Tamarind chutney, for garnish
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your dish.

• White Peas (Safed Vatana): These are the star of the show! They have a mild, slightly sweet flavor and a wonderfully creamy texture when cooked. You can usually find them at Indian grocery stores, or online. Don’t confuse them with green peas – they’re totally different!
• Matar Masala: This spice blend is key to the authentic flavor. You can find pre-made matar masala at most Indian grocery stores. Alternatively, you can make your own by combining coriander powder, cumin powder, turmeric powder, and a pinch of garam masala.
• Green Chutney: Regional variations abound here! In some parts of North India, the green chutney is mint-heavy, while others prefer a coriander-based version. Feel free to use your favorite – I personally love a blend of both with a touch of ginger and green chili. A homemade chutney always adds a special touch, but a good quality store-bought one works perfectly too.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, soak 1 cup of white peas in plenty of water for 6-8 hours, or even overnight. This is crucial for softening them up.
2. Once soaked, drain the peas and transfer them to a pressure cooker. Add 1 teaspoon of salt and enough water to cover them. Pressure cook for 3-4 whistles, or until the peas are beautifully soft and easily mashed.
3. While the peas are cooking, get your flavors ready. In a pan, melt 1 tablespoon of ghee over medium heat.
4. Add 1 tablespoon of ginger julienne and 1 chopped green chili to the ghee. Sauté for a minute until fragrant.
5. Now, add the cooked peas to the pan. Stir in 1 tablespoon of green chutney and 1 tablespoon of matar masala.
6. Simmer on low heat for about 5-7 minutes, stirring occasionally, until the mixture thickens into a stew-like consistency. You can add a splash of water if it gets too dry.
7. Finally, squeeze in the juice of 1 lemon and mix well. Taste and adjust seasoning as needed.

Expert Tips

A few little things that make a big difference:

• Don’t skip the soaking step! It really helps the peas cook evenly.
• Adjust the amount of green chili to your spice preference.
• For a richer flavor, you can add a dollop of cream or yogurt at the end.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like sunflower or canola oil.
• Spice Level Adjustment: If you like it hot, add another green chili or a pinch of red chili powder. For a milder flavor, remove the seeds from the green chili.
• Regional Variations: My friend’s grandmother, who hails from Punjab, always adds a pinch of amchur (dry mango powder) for a tangy twist. North Indian styles often lean towards a more generous use of ginger.

Serving Suggestions

This dish is fantastic on its own, but it really shines when paired with something delicious.

• Serve with toasted kulcha (a type of Indian flatbread) for an authentic experience.
• It also goes wonderfully with roti or steamed rice.
• A side of raita (yogurt dip) can help balance the flavors.

Storage Instructions

Leftovers? No problem! Store any leftover white peas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

• What are white peas and where can I find them? White peas, or safed vatana, are dried white peas commonly used in North Indian cuisine. You can find them at Indian grocery stores or online retailers.
• Can I use a different type of chutney instead of green chutney? While green chutney is traditional, you can experiment with other chutneys like mint chutney or even tamarind chutney for a different flavor profile.
• How do I adjust the spice level of this dish? Easily! Add more or fewer green chilies, or a pinch of red chili powder. Removing the seeds from the green chili will also reduce the heat.
• Can this be made in an Instant Pot? Absolutely! After soaking, cook the peas in the Instant Pot with 1.5 cups of water and salt for about 15-20 minutes on high pressure, followed by a natural pressure release.
• What is the best way to serve this dish for a potluck or gathering? It travels well! Keep it warm in a slow cooker or insulated container. Don’t forget the garnishes – they add a beautiful touch.