Recipe for a simple curry made using dried green peas | Hara Vatana curry
The thing about an Indian kitchen is no matter if the fridge is empty, a well stocked pantry with its grains and pulses will have enough to sustain you for a week, at least.
I end up buying way too much grocery for the small family that we are, and am constantly reminded by my housekeeper to finish off what’s already languishing in the kitchen cabinets before ordering more.
I usually stock up on dried peas -both the green and the white varieties (also called hara & safed vatana), because they make a good misal for a misal pav (apopular Mumbai street food). I also make a mean hummus with these dried peas. Ghughni is another hearty street-side dish that is prepared using dried white peas, in parts of Eastern India (Bengal, Odisha, Bihar). These spiced up cooked peas are served with puffed rice.
While these dried peas belong to the same family as the fresh green peas, the variety grown for the dried peas is different from that harvested for eating fresh / frozen.
Nutrition: 100 grams of cooked dried green peas has 19.7 grams protein, 4.5 grams of fibre and 315 calories
A quick curry prepared using the soaked dried green peas, cooked up quickly in my trusty little pressure cooker, some onions sautéed in mustard oil for a unique flavour, tomato puree and a sabzi masala (curry powder), and you have a full-on flavour accompaniment with rice, rotis or both.