White Vatana Chanyacho Ros - Goan Style White Pea Curry
Summary
- This recipe features a delicious Goan-style white pea curry, known as 'White Vatana Chanyacho Ros'. It involves boiling white peas, preparing a fresh aromatic masala with roasted spices, coconut, and tamarind, and then combining it with a sautéed onion and green chili base to create a rich and flavorful gravy.
All Ingredients - For Boiling Vatana
- White Vatana (dried white peas) 200 grams (washed & soaked overnight)
- Salt 1 tsp
- Turmeric powder 1/2 tsp
- Water as needed
All Ingredients - For Grinding Masala Paste
- Coriander seeds 1 tbsp
- Cumin seeds 1/2 tsp
- Cinnamon stick 1/2 inch
- Mustard seeds 1/4 tsp
- Fennel seeds (saunf) 1/2 tsp
- Nivriti Red chilies (dried) 4
- Onion (sliced) 1 large
- Garlic cloves 4
- Ginger 1 inch
- Fresh coconut (grated) 1 cup
- Tamarind small ball size
- Turmeric powder 1/2 tsp
- Water little (for grinding)
All Ingredients - For Tempering and Finishing
- Cooking oil 1 tbsp
- Cooking oil 1/4 cup
- Onion (chopped) 1
- Green chilies (slit) 3
- Curry leaves few
- Garam masala 1 tbsp
- Sugar 1 tsp
- Coriander leaves (chopped) few
Tools You'll Need
- Pressure cooker
- Pan
- Kadai
- Wok
Plan Ahead
Some steps can be prepped earlier so cook time is shorter.
- Step 1 · Overnight
Boil White Vatana Add 200 grams of washed and overnight-soaked white vatana to a pressure cooker. Add 1/2 tsp turmeric powder…
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Boil White Vatana
Add 200 grams of washed and overnight-soaked white vatana to a pressure cooker. Add 1/2 tsp turmeric powder, 1 tsp salt, and enough water to cover the vatana. Close the lid and cook for 4-5 whistles until the vatana is soft and cooked through.
Step 2: Dry Roast Spices
Heat a pan without oil. Add 1 tbsp coriander seeds, 1/2 tsp cumin seeds, 1/2 inch cinnamon stick, 1/4 tsp mustard seeds, 1/2 tsp fennel seeds, and 4 dried Nivriti red chilies. Dry roast these spices on medium heat for until aromatic. Be careful not to burn them.
Step 3: Cool Roasted Spices
Once roasted, transfer the spices to a plate and let them cool down completely.
Step 4: Sauté Onion, Garlic, Ginger
In the same pan, heat 1 tbsp cooking oil. Add 1 large sliced onion, 4 garlic cloves, and 1 inch ginger. on medium heat for until the onions turn translucent and slightly browned.
Step 5: Fry Coconut
Add 1 cup grated fresh coconut to the onion mixture. Continue to fry for until the coconut turns golden brown and aromatic.
Step 6: Cool Fried Ingredients
Remove the fried coconut, onion, garlic, and ginger mixture from the pan and add it to the plate with the dry-roasted spices. Let all ingredients cool down.
Step 7: Grind Masala Paste
Transfer all the cooled roasted spices and fried ingredients (onion, garlic, ginger, coconut) into a mixer grinder. Add a small ball of tamarind, 1/2 tsp turmeric powder, and a little water. Grind everything into a smooth, fine paste.
Step 8: Prepare Gravy Base
Heat 1/4 cup cooking oil in a kadai (wok). Add 1 chopped onion and 3 slit green chilies. on medium heat for until the onions are translucent and soft.
Step 9: Add Curry Leaves
Add a few curry leaves to the onions and chilies. for another minute until the curry leaves are fragrant.
Step 10: Combine with Vatana
Add the boiled white vatana (along with its cooking water) to the kadai. Mix well with the ingredients.
Step 11: Add Ground Masala and Season
Pour the ground masala paste into the vatana mixture. Add 1 tbsp garam masala and adjust salt to taste (remember salt was added during boiling). Stir everything thoroughly to combine.
Step 12: Simmer the Curry
Cover the kadai with a lid and let the curry on low to medium heat for , or until the gravy thickens to your desired consistency and the flavors have melded together.
Step 13: Finish and Serve
Add 1 tsp sugar to balance the flavors. Garnish generously with fresh chopped coriander leaves. Stir gently and serve hot with rice or bread.
Pro Tips
• Soaking the vatana overnight is crucial for proper cooking and texture.
• Ensure the coconut is fried until golden brown for a rich flavor in the masala.
• Adjust the amount of green chilies and red chilies according to your spice preference.
Variations
• Add potatoes or other vegetables for a heartier curry.
• For a richer taste, use coconut milk instead of water when grinding the masala.
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