Name: White Peas Curry or Safed Vatanyachi Usal recipe by Sujata Hande-Parab at BetterButter
Prep time: 600 min
Cook time: 25 min
Total time: 625 min
Yield: 6
Ingredients: White Peas – 1 1/4 cup (soaked overnight); Cumin Seeds – 1 tsp; Mustard seeds – ½ tsp; Curry leaves – 4-5 nos; Garlic cloves – 3 coarse paste; Onion finely chopped – 1/2 Medium; Turmeric – ½ tsp; Asafoetida – ½ tsp; Garam masala – 1 tsp; Coriander powder – 1/2 tsp; Red chili powder – 1 ½ tsp.; Finely chopped coriander leaves – 2 tbsp; Maharashtrian Coconut-Onion Curry Masala - 3-4 tbsp; Salt to taste; Oil – 1 1/2 tbsp; Maharashtrian Coconut-Onion Curry Masala Garlic Cloves – 11-12; Ginger – ¾ inch sliced; Onion – roughly chopped – 2 large; Fresh coconut grated or thinly sliced – 3/4 coconut small size; Dry coconut – ½ small size; Oil – ½ tbsp; Whole garam Masalas – Coriander seeds – 1 tbsp; Cinnamon Powder – 2 ½ tsp; Black cardamom – 1; Green cardamom – 5; Cumin Seeds – 1 tsp; Cloves – 3-4; Black Peppercorns – 26-27 or ¾ tbsp; Bay leaf - 1

ABOUT White Peas Curry or Safed Vatanyachi Usal RECIPE

Dried White peas look similar to chickpeas, except they are round and smaller. Both Green and white peas are soaked overnight and then presser cooked for making curries or bhajis, soups etc. White peas are popularly called as safed vatana in Maharashtra and Konkan region, Davo Vatana in Goa region, safed Matar in North, Pattani in South region. White peas curry or safed vatanyachi Usal Is a popular side dish in Maharashtra and goes well with chapati, dal rice, naan etc.

Ingredients Serving: 6

White Peas – 1 1/4 cup (soaked overnight)
Cumin Seeds – 1 tsp
Mustard seeds – ½ tsp
Curry leaves – 4-5 nos
Garlic cloves – 3 coarse paste
Onion finely chopped – 1/2 Medium
Turmeric – ½ tsp
Asafoetida – ½ tsp
Garam masala – 1 tsp
Coriander powder – 1/2 tsp
Red chili powder – 1 ½ tsp.
Finely chopped coriander leaves – 2 tbsp
Maharashtrian Coconut-Onion Curry Masala - 3-4 tbsp
Salt to taste
Oil – 1 1/2 tbsp
Maharashtrian Coconut-Onion Curry Masala Garlic Cloves – 11-12
Ginger – ¾ inch sliced
Onion – roughly chopped – 2 large
Fresh coconut grated or thinly sliced – 3/4 coconut small size
Dry coconut – ½ small size
Oil – ½ tbsp
Whole garam Masalas – Coriander seeds – 1 tbsp
Cinnamon Powder – 2 ½ tsp
Black cardamom – 1
Green cardamom – 5
Cumin Seeds – 1 tsp
Cloves – 3-4
Black Peppercorns – 26-27 or ¾ tbsp
Bay leaf - 1

Instructions

For Maharashtrian coconut-onion Masala - Dry roast each dry ingredient separately including dry coconut.
Remove it to a plate. Let it cool. Blend it into a fine powder. Keep aside.
Add oil in a non-stick pan. fry finely chopped onion until browned. Add garlic and ginger pieces. Roast it for 2-3 minutes.
Grind it together into a fine paste.
Mix dry and wet masala, salt. Blend it till it incorporates well with each other.
Transfer it in airtight container and store in the freezer. It stays good for a week.
For Safed Vatana or White Peas Gravy -Heat oil in presser cooker. Add mustard and cumin seeds. Let it splutter.
Add curry leaves. Stir.
Add finely chopped onion and salt. Cook till translucent.
Add coarsely ground garlic. Cook till raw aroma goes away
Add asafoetida, Turmeric, garam masala, red chilli powder, coriander powder. Stir well.
Add 2-3 tbsp prepared curry masala. Mix well. Cook for 2 minutes.
Add soaked white peas or safed vatana. Mix well. Pour 2 1/2 cups water. Stir it.
Close the lid. Cook for 3-4 whistles. Sprouted peas will get cooked in 2 whistles on a medium flame
Turn the gas off. Let pressure inside cooker come down naturally. Open the lid and check whether peas are cooked properly.
Check consistency. Add water accordingly and cook.
Serve hot with chapati or rice.

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