White Vatana Curry

A humble, protein-packed curry made with dried white peas and a medley of aromatic spices.

Ingredients:

300 grams white vatana (dehydrated white peas)

Salt to taste

Water for soaking and boiling

To pressure cook the peas:

Soak the vatana for 6 to 8 hours, rinse and drain well.

Pressure cook with enough water and salt — one whistle on high, then one or two whistles on low flame (or as preferred).

For the curry:

2 onions, finely chopped

Few curry leaves

3 green chillies, finely chopped

1 tbsp ginger garlic paste

½ cup finely chopped coriander leaves

Salt as required

Clarified butter/ghee for cooking

1 medium size ball of tamarind soaked in hot water, Remove the pulp and set aside.

Spice Powder:

1 tbsp coriander powder

1 tsp cumin powder

½ tsp turmeric powder

½ tsp chilli powder (adjust to taste)

¼ tsp garam masala powder

2 pinches of asafoetida (hing)

Method:

1. Heat ghee in a vessel. Sauté chopped onions until lightly brown.

2. Add curry leaves and green chillies. Sauté for a few seconds.

3. Mix in the ginger garlic paste, spice powders, and about ½ cup of water. Let it cook for 2 minutes.

4. Add the boiled vatana, mix well, add tamarind pulp , more water if needed and check for salt. Simmer for 2 minutes.

5. Stir in the chopped coriander leaves and cook for another 2 minutes.

#vegetarianrecipes 

#mykitchenstories 

#pulses

#vatanacurry

#palakpaneerrecipe 

#salad

#VeggieDelight 

#vegetarianfood 

#vegetarian