Green Vatana Curry Recipe – Spicy Dried Green Peas Masala for Pav, Rice, or Roti

It was a cool winter morning in Gujarat when I first tasted Green Vatana curry—also known as Vatana Usal in Maharashtra. I was visiting a friend’s family home for a traditional breakfast. They served a steaming bowl of this spicy dried green pea curry, paired with warm pav (Indian bread rolls) and a cup of chai. One spoonful later, I was stunned. The flavors were bold yet comforting, earthy but vibrant, and deeply satisfying.

Back then, I had no idea that these humble dried green peas—often overlooked in favor of their yellow or fresh green cousins—could yield such a rich, hearty, and flavorful dish. Ever since, this recipe has become a mainstay in my kitchen, especially when I crave a rustic, homey meal with bold Indian spices.

What makes Green Vatana curry truly special is how it transforms pantry staples into something memorable. It’s a favorite among vegetarians, home cooks, and spice lovers alike. The dish is protein-packed, wholesome, and bursting with flavor, making it ideal for breakfast, lunch, or dinner.

Why Do People Love This Green Vatana Curry Recipe?

Green Vatana curry is beloved for its:

• Versatility: It pairs beautifully with rice, roti, pav, or even dosa.
  
• Hearty Texture: The rehydrated green peas hold their shape, offering a satisfying bite.
  
• Flavorful Gravy: Thanks to a blend of onions, tomatoes, ginger, garlic, and warming spices.
  
• Affordability: Made from dried legumes and common spices, it’s budget-friendly.
  
• Nutrition: Rich in plant-based protein and fiber, it supports a healthy lifestyle.
  

Whether you’re looking for a comforting meal or an authentic Indian dish to impress your guests, this one delivers.

Ingredients List for Green Vatana Curry Recipe

Here are the core ingredients for Green Vatana curry (serves 4):

• 1 cup dried green peas (vatana)
  
• 2 tablespoons oil (vegetable or mustard)
  
• 1 teaspoon mustard seeds
  
• 1/2 teaspoon cumin seeds
  
• 1 medium onion, finely chopped
  
• 1 tablespoon ginger-garlic paste
  
• 1–2 green chilies, slit or chopped
  
• 2 medium tomatoes, chopped
  
• 1/4 teaspoon turmeric powder
  
• 1 teaspoon red chili powder
  
• 1 teaspoon coriander powder
  
• 1/2 teaspoon garam masala
  
• Salt, to taste
  
• 2 tablespoons chopped cilantro (coriander leaves)
  
• Water, as needed
  
• 1/2 teaspoon sugar (optional, for balance)
  

Ingredient Variations

Green Vatana is incredibly flexible. Here are some popular modifications:

• Make it Jain-friendly: Omit onions and garlic. Use ginger and tomatoes with spices for flavor.
  
• Add coconut: For a Maharashtrian twist, add 2 tablespoons of grated fresh or dry coconut.
  
• Use goda masala: Replace garam masala with Maharashtrian goda masala for a deeper flavor.
  
• Amp up nutrition: Add spinach, methi (fenugreek leaves), or chopped carrots.
  
• Make it creamy: Stir in a spoonful of coconut milk or cashew paste for a creamy texture.
  

Instructions for Green Vatana Curry Recipe

Step 1: Soak the Green Peas

Rinse 1 cup of dried green vatana under running water. Soak them overnight (8–10 hours) in enough water. They will swell and become soft.

Step 2: Pressure Cook the Vatana

Drain the soaked peas and place them in a pressure cooker with 2.5 cups of water and a pinch of salt. Cook for 3–4 whistles on medium heat or until they are soft but not mushy. If using an Instant Pot, cook on high pressure for 12 minutes with natural release.

Step 3: Prepare the Tempering

In a deep pan or kadai, heat 2 tablespoons of oil. Add mustard seeds and let them crackle. Then add cumin seeds.

Step 4: Saute the Base

Add chopped onions and cook until golden brown. Then stir in ginger-garlic paste and green chilies. Sauté for 2 minutes until the raw smell disappears.

Step 5: Build the Flavor

Add chopped tomatoes and cook until they soften. Then mix in turmeric, red chili powder, coriander powder, and salt. Sauté until the oil separates from the masala.

Step 6: Add Peas and Simmer

Add the boiled green vatana along with cooking water. Adjust consistency by adding more water if needed. Let it simmer for 10–12 minutes, uncovered, to absorb all the flavors.

Step 7: Finish and Garnish

Stir in garam masala, sugar (optional), and chopped cilantro. Mix well and cook for another 2 minutes. Turn off heat and serve hot.

Pro Tips for Perfect Green Vatana Curry Recipe

• Don’t skip soaking: It’s essential for softening the dried peas and reducing cooking time.
  
• Cook until just right: Overcooked peas become mushy. They should be soft but hold their shape.
  
• Balance flavors: A pinch of sugar helps balance the acidity of tomatoes and the heat from spices.
  
• Add water mindfully: Green Vatana curry can be thick or soupy. Adjust based on how you plan to serve it.
  
• Double batch tip: Cook extra peas and freeze them for faster prep next time.
  

Final Thoughts On Green Vatana Curry Recipe

Green Vatana curry is a true representation of Indian home cooking—unpretentious, bold in flavor, and endlessly customizable. Whether you enjoy it as breakfast with pav, as a side with your thali, or a standalone meal with rice, it’s guaranteed to warm your soul.

Its earthy depth, subtle sweetness from tomatoes, the zing of chilies, and the hearty texture of vatana make this dish timeless. It’s affordable, easy to prepare, and bursting with traditional Indian flavors.

If you haven’t tried cooking with dried green peas yet, this is the recipe that will make you a fan for life.

Green Vatana Curry Recipe – Spicy Dried Green Peas Masala for Pav, Rice, or Roti

A hearty, spicy Indian-style curry made from dried green peas, simmered in a fragrant onion-tomato masala, and perfect for pairing with pav, roti, or rice.

Author: Olivia Carter Cuisine: Indian Courses: Main Course

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Prep Time 10 mins Cook Time 30 mins Total Time 40 mins Difficulty: Beginner Cooking Temp: 350  F Servings: 4 Estimated Cost: $ 3 Calories: 210 Best Season: Winter

Ingredients

• 1 cup dried green peas (vatana)
• 2 tablespoons oil (vegetable or mustard)
• 1 teaspoon mustard seeds
• ¹⁄₂ teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 green 1–2 chilies, slit or chopped
• 2 medium tomatoes, chopped
• ¹⁄₄ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• ¹⁄₂ teaspoon garam masala
• Salt, to taste
• 2 tablespoons chopped cilantro (coriander leaves)
• Water, as needed
• ¹⁄₂ teaspoon sugar (optional, for balance)

Instructions

1. Rinse 1 cup of dried green vatana under running water. Soak them overnight (8–10 hours) in enough water. They will swell and become soft.
   Mark as complete
2. Drain the soaked peas and place them in a pressure cooker with 2.5 cups of water and a pinch of salt. Cook for 3–4 whistles on medium heat or until they are soft but not mushy. If using an Instant Pot, cook on high pressure for 12 minutes with natural release.
   Mark as complete
3. In a deep pan or kadai, heat 2 tablespoons of oil. Add mustard seeds and let them crackle. Then add cumin seeds.
   Mark as complete
4. Add chopped onions and cook until golden brown. Then stir in ginger-garlic paste and green chilies. Sauté for 2 minutes until the raw smell disappears.
   Mark as complete
5. Add chopped tomatoes and cook until they soften. Then mix in turmeric, red chili powder, coriander powder, and salt. Sauté until the oil separates from the masala.
   Mark as complete
6. Add the boiled green vatana along with cooking water. Adjust consistency by adding more water if needed. Let it simmer for 10–12 minutes, uncovered, to absorb all the flavors.
   Mark as complete
7. Stir in garam masala, sugar (optional), and chopped cilantro. Mix well and cook for another 2 minutes. Turn off heat and serve hot.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 6g10%

Sodium 430mg18%

Total Carbohydrate 30g10%

Dietary Fiber 9g36%

Sugars 4g

Protein 11g22%

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Vitamin C 20 mg

Calcium 6 mg

Iron 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.