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Dried Green Peas Curry

Recipe for a simple curry made using dried green peas | Green Vatana Curry - a quick recipe using this versatile pulse which is protein and fiber rich.
Prep Time 8 hrs
Cook Time 20 mins
Total Time 16 hrs 20 mins
Course main
Cuisine Indian
Servings 2 servings


  • 1/2 cup green peas dried
  • 1 tbsp mustard oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 pinch asafoetida
  • 2 green chillies , slit
  • 1 onion medium , thinly sliced
  • 1/2 cup tomato puree
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp masala sabji (curry powder)
  • 1 tsp salt


  • Soak the dried green peas in plenty of water, overnight, or for 6-8 hours.
  • When they are sufficiently rehydrated, drain the soaking water. Place this in a pressure cooker with 2.5 cups of fresh water. Pressure cook for 1 whistle and keep on sim (lowest heat) for 10 minutes.
  • While the peas are pressure cooking, prepare the base for the curry.
  • Heat mustard oil in a heavy bottomed pan. Add the cumin, mustard, asafoetida and ginger. (if you have panch phoron, then use that instead of the cumin and mustard seeds)
  • Once the seeds splutter, add onion slices and saute on medium flame for 5-6 minutes or until onions are golden brown.
  • Add the tomato puree, dry spice powders and allow this to simmer for 2-3 minutes.
  • Once the cooker is cool enough to open, remove the cooked peas and add to the prepared curry base.
  • Season with salt and allow to simmer for 2-3 minutes. Thin with some water to bring to desired consistency.
  • Garnish with fresh coriander leaves.


Serving suggestion:
This dried green peas curry tastes good with both plain steamed rice or roti / paratha. Serve with a raita of choice.
Image of dried green peas: Shutterstock
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