Dried Yellow Peas curry recipe | Easy Dry Peas curry
Dried Yellow Peas curry recipe is making a tangy and spicy stew-like curry using whole dried yellow peas. It is a comforting and wholesome dish that pairs well with any Indian bread, rice or enjoy devouring on its own.
The recipe is inspired by one of the most popular Indian street foods that is easily found on the streets of Mumbai, Delhi, and other cities of Gujarat, Andhra Pradesh, and Maharashtra. No matter where you eat it, the dish tastes just delicious.
While there are many variations and each place calls for different ingredients. Today, I’m sharing my version which is slightly spicy, tangy, and addictive.
What is Dried Yellow Peas curry?
Dried Yellow Peas curry is a scrumptious whole yellow or white pea curry where dried yellow peas are soaked overnight and then boiled (pressure cooked) until soft and later simmered in a chatpata gravy.
Like any other Indian curry, it is a semi-liquid curry (neither too thick nor too runny).
About Dried Yellow Peas curry recipe
The Dried Yellow Peas curry recipe is straightforward – pressure cook the soaked peas with turmeric and water. Add the peas to the onion-tomato masala, simmer for a few minutes and garnish with coriander leaves.
Dried yellow whole peas are also called White Matar (peas) or Safed Vatana in the Hindi language. It is easily available at any Indian store.
The cooking time is under 30 minutes, but you need to soak the peas for 8-10 hours or overnight. Do not skip this step.
The authentic creamy texture of the curry is mainly due to the use of dried yellow peas.
When you want to make the curry for guests or a get-together, pre-cook the peas a day before and refrigerate them. That way, you can make the curry in a jiffy!
The best part of the recipe is you can customize the ingredient’s quantity as per your palate. Also, you can double or triple the recipe nad make a large batch of curry.
Reasons to make
Renowned for its tangy and spicy taste.
The recipe is very simple.
The only prep work is soaking yellow peas.
The different layers of texture and bursting with flavors will tickle all the taste buds of your mouth.
Any time is a good time to devour a bowl of deliciousness.
The recipe needs everyday ingredients to make.
Can make it a day before and refrigerate.
The vegetarian curry does not need any veggies other than onion and tomatoes.
The dish is a total crowd-pleaser at parties (tea or kitty), potlucks, and casual get-togethers.
Dried peas curry is an intrinsically healthy food, its main ingredient being yellow peas.
Health Benefits of Yellow Peas
Dry peas are from the nourishing varieties of legumes that include chickpeas, lentils, split peas, and beans.
One of the best sources of vegan protein.
They are a good source of iron, zinc, calcium, phosphorus, minerals, essential vitamins A, B1, B2, B3, B5, B6, and many more.
Filled with fiber, it regulates the digestive system and promotes gut health.
With low saturated fat and cholesterol, it can fit in a weight loss diet.
How to cook the white peas?
There are two methods to cook dried peas.
1. Pressure cooker.
2. Boiling in a pan on the stovetop.
I would recommend the pressure cooker method. This method will loosen up the skin and float on the top. Do not worry, while preparing the curry the skins blend in.
The stovetop method is not recommended for two reasons;
1. Cooking the peas takes a way too long time.
2. The peas do not get evenly cooked.
To pressure cook vatana add the soaked vatana to the pressure cooker and twice the amount of water. If you are using 1 cup of soaked peas then add 2 cups of water. Pressure cook until they are soft but remains intact. The cooking time will depend on the quality of peas, pressure cooker size, and intensity of the flame.
If you are a beginner or not sure how many whistles are required, then pressure cook for 2 whistles over a medium-high flame and turn off the flame. Allow the pressure to release naturally and check if the peas are cooked by pressing a pea between your finger. They should be just cooked and some a tad bit mushy. If it is uncooked then pressure cook for 1-2 whistles more.
Soak the dried peas for 8-10 hours or overnight. Soaking them overnight in water shortens their cooking time.
Cook the peas till soft but hold the shape. Undercooked matar will get harder to digest.
Do not overcook the peas. Yellow peas are quick to lose their shape when cooked in a pressure cooker.
I prefer to pre-cook the peas and add them to the onion-tomato masala.
However, you can make the masala, add soaked peas, and pressure cook or cook in an Instant Pot. But, because of the ingredients, the water will become acidic and peas will take more time to cook. While following this process, I suggest adding a pinch of soda.
Add cooked peas along with the stock for the gravy.
I have added tomato puree for a smooth gravy. Chopped tomatoes work fine too.
Consistency of the gravy: my personal favorite is slightly thick but flowing consistency. While making chaat items, keep the consistency a bit thin (but not too watery).
Yellow/White whole peas: This is the main ingredient for making dry peas sabzi. Use good quality peas.
Onion and Tomatoes: the chopped onion and tomatoes are sauteed to create the base for the curry.
Ginger, garlic, and green chilies
Whole spices: bay leaf
Spice Powders: The spice powders that go to the curry are turmeric powder, red chili powder, coriander powder, and garam masala. You may add Kashmiri red chili powder for a bright red color.
Chat masala and black salt: both add a chatpata flavor and a distinct taste.
Herbs: coriander leaves to add freshness.
Oil: I have used sunflower oil.
How to make Dried Peas curry
Step 1: Cooking the Dried Yellow Peas
Wash and soak dried yellow peas in sufficient water to sink them for at least 6-8 hours or leave them overnight.
Pressure cook the dried peas for 2-3 whistles or until soft without losing shape. Check the softness by pressing between the two fingers, it should be quickly mashed up. Open the lid after pressure has reduced naturally.
Step 2: Making the Curry
Heat oil in a pan over medium flame. When hot, add bay leaf and cumin. Saute until the seeds crackle. Add asafoetida and saute for 5-10 seconds.
Add chopped onion and saute until they turn soft.
Next, add ginger-garlic paste and saute until the raw smell goes away.
Add turmeric powder, red chili powder, and 1/8th cup of water. Stir and cook until the oil separates.
Next, add tomato and green chilies puree.
Saute until the moisture reduces and oil separates on the sides of the pan.
Add salt to taste and give a good mix.
Add the cooked peas along with the stock and stir well.
Let the gravy come to a boil. Cover the pan and simmer on low flame for 10 minutes.
Add coriander powder, garam masala, chat masala, and black salt. Give a good mix and cook uncovered for 5 minutes.
Lastly, add coriander leaves. Mix and turn off the flame.
Dried Yellow Peas curry is ready to serve.
The dried yellow peas curry is a versatile dish, there are a number of ways you can serve it.
You can also devour the curry as a thick savory porridge along with some butter roasted laadi paav, hot dog buns, or slider buns and you are good to go!
Yellow peas curry can be served as chaat by drizzling it with sweet (tamarind date ) chutney and green (cilantro mint) chutney. Also, add a myriad of delicious toppings – chopped onions, tomatoes, green chilies, fine sev, lemon wedge, and cilantro.
Can use the dried yellow peas curry for most of the chaat items like pani puri, ragda patties/tikkis, ragda samosa, papdis, and many more.
You can store the leftover in the fridge for 3 to 4 days, in an airtight container. Before serving, reheat in a microwave or in a pan on the stovetop. The consistency thickens as it cools, so add little water while reheating.
To store for longer, you can freeze for 1 month in a freezer-safe bag or container. Before using them again, just defrost them in the microwave or for a few hours on the kitchen counter and reheat the curry.
Love Potatoes? pressure cook peeled and chopped potato pieces along with peas.
You can mix dried peas and chickpeas.
Add a few mint leaves while making the curry.
For a change in flavor, add pav bhaji masala or chole masala.
More Indian curry recipes
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Dried Yellow Peas curry recipe | Easy Dry Peas curry
For cooking the Dried Peas
- 1 cup Dried Yellow Peas (washed and soaked overnight)
- 2 cups Water
- 1/8 tsp Turmeric powder
For the Curry
- 2 tbsp Oil
- 1/2 tsp Cumin
- 1 number Bay leaf
- 1/4 tsp Asafoetida (hing)
- 1 medium Onion
- 1 tsp Ginger-garlic paste
- 1/4 tsp Turmeric powder
- 1/2 tbsp Red chili powder (adjust as per your spice level)
- 1 large Tomatoes (grind to smooth puree along with green chilies)
- 2-3 Green chilies
- 1 tsp Chaat masala
- 1/4 tsp Black salt
- 1/4 tsp Garam masala
- 1/2 tbsp Coriander powder
- Salt to taste
- Coriander leaves
Cooking the Dried Yellow Peas
- Wash and soak dried yellow peas in sufficient water to sink them for at least 6-8 hours or leave them overnight.
- Pressure cook the dried peas for 2-3 whistles or until soft without losing shape. Check the softness by pressing between the two fingers, it should be quickly mashed up. Open the lid after pressure has reduced.
Making the Curry
- Heat oil in a pan over medium flame. When hot, add bay leaf and cumin. Saute until the seeds crackle. Add asafoetida and saute for 5-10 seconds.
- Add chopped onion and saute until they turn soft.
- Next, add ginger-garlic paste and saute until the raw smell goes away.
- Add turmeric powder, red chili powder, and 1/8 th cup of water. Stir and cook until the oil separates.
- Next, add tomato and green chilies puree.
- Saute until the moisture reduces and oil separates on the sides of the pan. Add salt to taste and give a good mix.
- Add the cooked peas along with the stock and stir well.
- Let the gravy come to a boil. Cover the pan and simmer on low flame for 10 minutes.
- Add coriander powder, garam masala, chat masala, and black salt. Give a good mix and cook uncovered for 5 minutes.
- Lastly, add coriander leaves. Mix and turn off the flame.
- Dried Yellow Peas curry is ready to serve.