📝 About This Recipe
This classic Gujarati comfort food features tender yellow vatana (dried peas) and buttery potatoes simmered in a fragrant, tangy-sweet tomato gravy. It is a staple of traditional thalis, celebrated for its perfect balance of 'Khattu-Meethu' (sour and sweet) flavors achieved through tamarind and jaggery. Whether served at a festive wedding or a cozy Sunday lunch, this hearty legume dish offers a soul-warming experience that defines regional Indian home cooking.
🥗 Ingredients
The Legumes & Potatoes
- 1 cup Dried White/Yellow Vatana (Peas) (soaked overnight and drained)
- 2 medium Potatoes (peeled and cut into 1-inch cubes)
- 3 cups Water (for pressure cooking)
- 1/2 teaspoon Salt (for boiling)
The Tempering (Tadka)
- 2 tablespoons Oil or Ghee (peanut oil is traditional)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Asafoetida (Hing) (essential for digestion)
- 2 pieces Dried Red Chilies (broken in half)
- 8-10 leaves Curry Leaves (fresh)
The Aromatics & Spices
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded)
- 2 medium Tomatoes (finely chopped)
- 1/2 teaspoon Turmeric Powder
- 1.5 teaspoons Kashmiri Red Chili Powder (for vibrant color)
- 1 tablespoon Coriander-Cumin Powder (Dhana-Jeera)
- 1 tablespoon Jaggery (Gur) (grated; adjust to taste)
- 1 teaspoon Tamarind Paste (diluted in a little water)
For Garnish
- 1/4 cup Cilantro (freshly chopped)
- 1/2 teaspoon Garam Masala (sprinkled at the end)
👨🍳 Instructions
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1
Rinse the soaked yellow vatana thoroughly. In a pressure cooker, combine the peas, cubed potatoes, 3 cups of water, and 1/2 teaspoon of salt.
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2
Pressure cook for 4-5 whistles on medium heat. The peas should be soft enough to mash between fingers but still hold their shape. Let the pressure release naturally.
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3
Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat.
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4
Add mustard seeds. Once they begin to crackle, add the cumin seeds, dried red chilies, curry leaves, and asafoetida. Sauté for 10 seconds until fragrant.
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5
Stir in the ginger-green chili paste and sauté for 30 seconds to remove the raw aroma.
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6
Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes turn soft and pulpy, and the oil begins to separate from the sides.
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7
Lower the heat and add turmeric, red chili powder, and coriander-cumin powder. Stir quickly for 20 seconds to toast the spices without burning them.
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8
Add the cooked vatana and potatoes along with their cooking liquid into the pan. Stir gently to combine.
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9
Add the jaggery and tamarind paste. These are crucial for that authentic Gujarati flavor profile.
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10
Simmer the curry on low-medium heat for 8-10 minutes. Use the back of your spoon to lightly mash a few potatoes and peas; this thickens the gravy naturally.
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11
Check the consistency. If it's too thick, add a splash of hot water. Taste and adjust salt or jaggery as needed.
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12
Sprinkle garam masala over the top and stir one last time. Turn off the heat.
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13
Garnish generously with fresh cilantro and let it sit covered for 2 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Always soak the dried peas for at least 8 hours; skipping this leads to uneven cooking and digestive discomfort. If you don't have a pressure cooker, you can boil them in a pot, but it will take about 60-90 minutes. For a richer version, add a tablespoon of grated fresh coconut at the end. Adjust the jaggery and tamarind balance according to your preference—some like it sweeter, others tangier. Do not over-mash the vegetables; the beauty of this dish lies in the texture of the whole peas and soft potato chunks.
🍽️ Serving Suggestions
Serve hot with fluffy Phulka Rotis or crisp Puris for a traditional meal. Pairs exceptionally well with Steamed Basmati Rice or a simple Jeera Rice. Accompany with a side of cold Gujarati Kadhi (yogurt soup) for a complete flavor profile. Include a side of Kachumber salad (cucumber, tomato, onion) and a dollop of mango pickle. A glass of chilled masala chaas (buttermilk) is the perfect refreshing beverage to follow this meal.