Vattana (White) Curry

Ingredients

• 0.75 cup Dried white peas (safed vatana) (Soaked overnight)
• 2.5 medium Onions (Cut into pieces)
• 2 large Tomatoes (Cut into pieces)
• 1 teaspoon Ginger garlic paste
• 1 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Turmeric
• 0.75 teaspoon Red chilli powder
• 0.5 teaspoon Coriander powder
• 2.5 cups Water
• 2 tablespoons Oil
• 3 sprigs Curry leaves

Instructions

1. 1Soak the washed white peas overnight in 2 cups of water. In a pressure cooker, add the soaked peas along with a pinch of turmeric and red chilli powder. Cook until the peas are tender.
2. 2In a kadai, heat oil and sauté the onions, ginger-garlic paste, and curry leaves until the onions are translucent. Add turmeric, red chilli powder, and coriander powder, and sauté briefly. Add the tomatoes and salt, and cook until the tomatoes are soft. Add 0.5 cup of water, cover with a lid, and cook until a thick gravy forms.
3. 3Add the cooked white peas to the curry base. Stir well and cook for an additional 5 to 7 minutes with the lid on. The curry should thicken slightly.
4. 4Garnish the curry with fresh curry leaves. Allow it to rest for 5 minutes before serving. Serve hot with rotis or dosas. Optionally, add garam masala and coriander leaves for additional flavor.